Nori amaranth crackers

Nori amaranth crackers

By
From
Good Better Green
Makes
40-50

Amaranth is naturally gluten-free, very nutritious and a protein powerhouse. You should be able to nd amaranth our in healthfood stores, or make your own by blitzing about 1 cup amaranth seeds until pulverised in a high-speed blender or spice grinder. The nori can be substituted for a few tablespoons of chopped coriander, if you prefer.

Ingredients

Quantity Ingredient
180g amaranth flour
50g ground sunflower seeds
140g arrowroot powder
70g sesame seeds
2 teaspoons baking powder
1 teaspoon fine sea salt
1/2 teaspoon freshly cracked black pepper
2 sheets of nori, torn into very little pieces
90ml or olive oil
100-125ml water
2 tablespoons tamari or shoyu

Method

  1. Preheat the oven to 180°C`.
  2. In a bowl, whisk together the dry ingredients, including the nori, then pour in the oil, most of the water (reserving a tablespoon or two) and the tamari or shoyu. Mix together, then tip out onto the work surface and knead into a malleable dough, adding more water if it seems too dry, but without letting the dough get sticky.
  3. Divide the dough in half and roll each out to about 3mm between two sheets of baking parchment. Remove the top piece of baking parchment and, using a large, sharp knife, cut each dough sheet into about 20 squares or rectangles. Slide the baking parchment onto baking trays and bake the crackers for 15–20 minutes, or until golden and crispy, rotating the trays once during this time.
  4. Carefully transfer the crackers to a wire rack to cool completely, then break along the cut lines. They keep well for several weeks in an airtight container.
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