Submitted by Kathy Parnay
The light nutty flavor of amaranth mingles with the herb goodness of rosemary and thyme and the zing of fresh lemon. These crackers are so addictive that, at my house, they are gobbled up soon after they come out of the oven. These alkaline crackers are full of a powerhouse of nutrients, making them a wonderful addition to any healing diet.
- 2 cups amaranth flour
- 1/3 cup olive oil
- 1/3 cup water
- 1/2 tsp baking soda
- 2 large cloves of garlic, finely chopped
- 8 sprigs of fresh thyme (approximately 3″ long), leaves picked
- 1 tbs fresh rosemary leaves, finely chopped
- 1/4 tsp grated lemon rind
- 1/2 large red bell pepper, finely chopped
- 1/2 tsp sea salt
- Preheat oven to 350 degrees
- Place all ingredients in a food processor and process until combined. The dough will look sandy and clumpy. Don’t panic and add more water. The dough is stick and when kneaded will come together.
- Remove dough and gently press together on top of a parchment paper lined cookie sheet. Once formed into a firm mound, place another piece of parchment paper on top of the dough and use a rolling pin to flatten the mound, similarly to making sheet cookies. You will want to roll out the dough to a thickness of 1/5 of an inch. You may need to press the outer edges together to eliminate cracks in the dough.
- Next, use a knife to score the dough into rectangle cracker sized pieces and then put in the oven for 15 minutes.
- Remove crackers from oven and gently separate the individual pieces. Place them back on the cookie sheet and bake again for 15 more minutes. Once they turn lightly brown they are ready.
- Store crackers in a dry, air tight container. Amaranth tends to absorb moisture, so if not eaten in a few days the texture will get a little chewy. If you don’t like chewy textures, store layered with parchment paper or a paper towel. The crackers will keep for about 1 week, if your family doesn’t eat them all first!