🖨️ Print post
This is a soaked whole grain gluten-free cracker recipe. Not only is there no flour or kneading required, but the crackers are properly prepared and delicious. My favorite way to enjoy them is with salmon roe on top.
Ingredients
- 1 cup organic amaranth, soaked
- warm filtered water
- 2 Tbsp organic apple cider vinegar
- 2 cups homemade chicken, beef or pork broth from pasture-raised animals
- 1 Tbsp coconut oil, grass-fed ghee, grass-fed butter, palm shortening or pasture-raised lard
- 1/2 tsp unrefined sea salt, plus extra for topping crackers with
- 1/2 tsp organic garlic powder
- 1/2 tsp organic rosemary, plus extra for topping crackers with
- organic black pepper to taste, plus extra for topping crackers with
Instructions
- Pour amaranth into a bowl and cover with filtered water. Add apple cider vinegar and mix. Let sit for 24 hours. Drain and rinse.
- Preheat oven to 325°F.
- In a pot, add fat, broth, amaranth and seasonings and bring to a boil. Once boiling, cover and reduce heat to a simmer for about 20-30 minutes. If it is too soupy, you will need to reduce the liquid down to a porridge or oatmeal consistency.
- Pour amaranth onto a baking sheet lined with parchment paper. Make it a very thin consistency, no more than an 1/8-1/4 inch. Sprinkle more rosemary, salt and pepper on top.
- Bake in oven for 40 minutes or until completely dry. Score the amaranth into crackers once finished baking. Another option is to dehydrate the mixture until completely dry.
Here is the instructional video I made to go along with this: https://youtu.be/LM8I3OzutoY
Can I use amaranth flour instead of whole grains
I haven’t tried it this way, so I am not sure. Let me know how it works if you try!
Good recipe. I’m currently making this for my 16 month old for the second time and I feel so good giving her these crackers. Pure, good ingredients. Last time I did run the amaranth in the Vitamix for easier digestion but time I’m sticking with the recipe. I’m addition I added a touch of honey and more rosemary and garlic.
I .tried this recipe today by baking the crackers on a pizza pan not a baking stone. Big mistake. The bottom of the crackers never cooked after more than 60 minutes. the top separated from the bottom of the cracker. This recipe was a big disappointment.
It is important for the amaranth after cooking it to not have too much liquid and to spread it as thin as possible.
Thanks! I’m glad I found this. I literally made amaranth crackers last night, and I think I did not process them enough. Only soaked for 12 hours. No boil. 20 minute bake. They tasted great! But I was worried I didn’t soak and cook them long enough. I’ll try this method next