Amaranth crackers

Amaranth crackers - savory baked crackers using amaranth flour, chickpeas flour, oil, rosemary, and salt.

In this recipe, I used amaranth flour and chickpeas flour in a 2:1 ratio. Chickpeas flour will give a nice crunch to the crackers. I sometimes make these with only amaranth flour but these will be little nutty.

And it's an acquired taste that my family doesn't like. But if you like amaranth flour taste, you can bake these crackers only with amaranth flour. You can substitute chickpeas flour with besan or rice flour as well.

Amaranth, a pseudo-grain is rich in protein and calcium. Amaranth is the only grain that has all essential amino acids and is considered a complete protein. So try to include this grain as much as possible.

I have shared a mushroom cutlet recipe with puffed amaranth seeds earlier, do check it out.

I love savory bakes a lot but somehow there are more sweet recipes on my blog😀 I will share all my savory recipes soon. And if you want me to post any recipe, comment below or drop me an email. I'm happy to try new recipes.

And you might be interested to check cakes and cookies recipes on this blog.

How to make these Amaranth crackers with step by step photos:

• Preheat the oven at 180 degrees C for 15 minutes.
• Take a mixing bowl and add all ingredients except water.

• Mix everything well and rub the flour with oil so that flour mixture turns crumbly. You should be able to form a ball with the flour mixture.

• Now add water little by little and form a hard dough. If required add more water but the final dough should be a little hard. You will not be able to roll the dough if it is smooth as we are using gluten-free flours.

• Take some portion of dough, roll it into 2-3mm thickness, slightly thicker than our regular roti.
• Using the cookie cutter, cut the crackers. You can use any cookie cutter or just a knife to cut the dough.

• Arrange these crackers on to a baking tray and bake for 15 minutes at 180 degrees C in a preheated oven.

• Edges of the crackers should turn a little brown and they are done.

• Once cooled, store the crackers in an airtight box for a month.

If you like savory bakes like me, please do check these recipes as well.

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Gluten-free crackers recipe:

Recipe