Revered by the ancient Aztecs as the “food of immortality” and by the Indians as the “king of grains,” amaranth is once again becoming known as a super-nutritious and delightful nutty-tasting food. Rich in magnesium, calcium, phosphorous, and a host of amino acids such as lysine and methionine; thus, this gluten-free grain is a more complete source of protein than most other grains.

Amaranth can be used in an endless variety of ways. This recipe calls for puffed amaranth, but if that’s not available you can substitute regular amaranth. Just boil it in it’s own volume of water until a thick paste forms, and omit the water from the recipe. Or, you can puff your own on a baking sheet in the oven!

Goa 2 flax amaranth 011 INGREDIENTS:

2 cups puffed amaranth
1 cup ragi flour or oat flour
1/2 cup coconut oil, melted
2 Tbsp coconut sugar
1 Tbsp chia seeds

2 tsp fennel seeds
2 tsp cumin seeds

1/4 cup cashews (optional)
1 tsp sea salt
1 tsp baking powder
3/4 cup water

Preheat the oven to 325 F.
Combine all the dry ingredients together in a large bowl, then add the coconut oil and water. Use your hands to knead the mixture into a thick dough. The dough should be just moist enough to stick together; you may have to add more water a little bit at a time to achieve the correct consistency.

Use a couple teaspoons of coconut oil to grease the bottom of a large, shallow pan. Spread the dough evenly, using your fingers to press it into a layer that is about 1/4″ or 1/2 cm thick. Use a chef’s knife or cleaver to score the crackers into squares by pressing the length of the blade straight down through the dough.

Bake the crackers for about 45 minutes, until the bottoms are lightly browned and the crackers are quite dry and crispy. If the top of the dough is springy to the touch,continue to bake until it is hard, taking care not to burn the bottoms. These crackers taste best crunchy!

Allow the crackers to cool before removing them from the pan, breaking them apart gently along the scored lines.

These crispy crackers pair particularly well with similarly spiced soups, salads, and dips. Try serving them with Curried Pumpkin Soup, Cumin Cashew Cheese, or Coriander Pea Dip.

Goa 2 flax amaranth 007