Just 4 ingredients combine to make a light, crispy cracker with just a hint of sweetness.
Snacks: Amaranth Crackers
Equipment
- 1 baking tray
- parchment paper or aluminum foil
- 1 small dish with a flat bottom
- 1 frying pan
Ingredients
- 80-90 grams puffed amaranth (see notes)
- 150 grams very ripe banana
- ½ tsp lemon juice
- salt
Instructions
- Preheat oven to 180°C.
- Put banana and lemon juice into a bowl. Mash with a fork until very smooth.
- Add amaranth in small amounts, mixing after every addition. Continue adding amaranth until you have a stiff dough that holds together when you squeeze it. Dough will be slightly sticky.
- Line a baking tray with parchment paper or aluminum foil. Brush the paper lightly with oil. Take another piece of parchment or waxed paper and brush it with oil, too.
- Optional: Allow the dough to rest for about 15 minutes. It will become less sticky.
- Divide the dough into about 24 equal-sized pieces. Roll each in your hands to form a ball. Place about half the balls on the prepared paper, leaving plenty of room between.
- Put the other piece of oiled paper on top of the balls. Press each ball with a flat-bottomed dish to form a circle, about 1/8" (3mm) thick.
- Sprinkle the crackers lightly with salt.
- Bake at 180°C for about 12 minutes, or until the edges are golden. Remove pan from oven and carefully flip each cracker, then return to the oven for about 12 minutes more.
- Tap each cracker lightly in the center with your finger. If the cracker is firm, remove it to a cooling rack. If the cracker feels soft, let it bake a little longer.
- Roll, flatten, and bake the remaining half of the dough the same way.
- Store in an air-tight container.
Notes
If you want to toast the amaranth yourself you will need a very heavy pan, such as cast iron or stainless steel. It requires very high heat, which can warp lightweight cookware.
Heat a frying pan over high flame. Add just enough amaranth to coat the bottom of the frying pan. Cover immediately—amaranth will pop as it toasts. Cook, shaking frequently, for a couple of minutes until about half the grains are golden. Pour toasted amaranth into a bowl. Repeat until all the amaranth is toasted.