These amaranth crackers are crispy and flavorful. They’re quick and easy to make (no rolling pin required). These delicious crackers are vegan and gluten free.
What to serve with these amaranth crackers
If you’re looking for a yummy dip to serve with these crackers, try this vegan black bean dip. It’s loaded with flavor from caramelized onions, jalapeño peppers, and fresh lime. Or spread this roasted garlic confit on the crackers and add a slice of fresh pear or apple on top for a sweet and savory appetizer.
Ingredients and substitutions
These crackers are made with amaranth flour, a nutritious gluten-free flour made from ground amaranth seeds. Amaranth flour works well in a wide variety of baked goods (like these delicious, refined sugar-free amaranth cookies). If you haven’t tried baking with amaranth flour yet I highly recommend giving it a try.
Extra virgin olive oil adds flavor and improves the texture of these cookies. If you prefer to avoid oil then you can omit it, but the texture of the crackers will be slightly different.
Dried rosemary gives these crackers a lovely aroma and flavor. You can substitute any other dried herb you prefer. Thyme or basil would be delicious alternatives.
Garlic powder gives these crackers a savory flavor. You can omit the garlic powder if you prefer, or substitute onion powder or dried chives.
How to make them
Start by preheating the oven to 400 degrees Fahrenheit. Next you’ll add the amaranth flour, salt, garlic powder, and dried rosemary to a mixing bowl, then mix well.
Add the cold water and extra virgin olive oil, then use your hands to knead until the ingredients are thoroughly combined and a dough is formed.
Use your hands to roll the dough into 24 evenly sized balls (about one tablespoon of dough per ball) and place them on two sheet pans lined with parchment paper (12 dough balls per sheet pan).
Use your fingers to press the dough balls into flat circle shapes. The goal is to flatten them as much as possible so they will get perfectly crispy. You can either wear kitchen gloves or wet your fingers with cold water as needed to prevent the dough from sticking to your fingers. After you’ve flattened the dough balls, use a fork to prick holes in each cracker.
Bake the crackers at 400 degrees Fahrenheit for 15-18 minutes or until they turn a light brown color, then let the crackers cool to room temperature before removing from the pan and serving.
Storage
Store these amaranth crackers in an airtight container at room temperature for up to five days.
More gluten-free vegan recipes to try
- These chickpea flour crackers are grain free, gluten free, and vegan.
- This baby kale salad balances sweet and savory flavors.
- These roasted zucchini slices are an easy, tasty side dish.
Amaranth Crackers
Equipment
- 2 Sheet pans
- Parchment paper
Ingredients
- 1 1/2 cups amaranth flour
- 1/2 cup cold water
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon dried rosemary (or substitute your preferred dried herb)
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Add the amaranth flour, salt, garlic powder, and dried rosemary to a mixing bowl, then mix well.
- Add the cold water and extra virgin olive oil, then use your hands to knead until the ingredients are thoroughly combined and a dough is formed.
- Use your hands to roll the dough into 24 evenly sized balls (about one tablespoon of dough per ball) and place them on two sheet pans lined with parchment paper (12 dough balls per sheet pan).
- Use your fingers to press the dough balls into flat circle shapes. The goal is to flatten them as much as possible. You can either wear kitchen gloves or wet your fingers with cold water as needed to prevent the dough from sticking to your fingers.
- Use a fork to prick holes in each cracker.
- Bake at 400 degrees Fahrenheit for 15-18 minutes or until they turn a light brown color.
- Let the crackers cool to room temperature before removing from the pan and serving.
Notes
- Store these amaranth crackers in an airtight container at room temperature for up to five days.