Rosemary and Sage Crackers

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While it’s now a breeze to banish regular saltines and fill our pantries with store-bought crackers made from better-for-you ingredients, when possible, I prefer to make my own. Also, using the nutritious ancient grain amaranth is a good way to branch out from other gluten-free grains or the ubiquitous almond flour.

This recipe yields about 12 crackers

INGREDIENTS

  • 2 cups amaranth
  • 1 tablespoon fresh or dried rosemary
  • 1 tablespoon fresh or powdered sage
  • 1 clove of garlic or ½ teaspoon of garlic powder
  • 1½ teaspoons salt
  • 1 teaspoon baking powder
  • ½ cup water + extra tablespoon if needed
  • ⅓ cup olive oil
  • 260 g amaranth
  • 1 tablespoon fresh or dried rosemary
  • 1 tablespoon fresh or powdered sage
  • 1 clove of garlic or ½ teaspoon of garlic powder
  • 1½ teaspoons salt
  • 1 teaspoon baking powder
  • 120 ml water + extra tablespoon if needed
  • 80 ml olive oil

Directions

  1.  Place all ingredients in a food processor and mix until combined (about 30 seconds). The mix will be crumbly but should hold together. 

  2. Place on parchment paper and, using a rolling pin, roll dough out to a very thin layer (as thin as you can get it without breaking the dough).

  3. Use a cookie cutter to make fun shapes or a knife to cut into squares.

  4. Using a fork, prick holes in the tops of the crackers.

  5. Sprinkle with fresh fennel or rosemary. 

  6. Bake in the oven at 350 degrees Fahrenheit / 175 degrees Celsius for 15 minutes.

Tips

**The thinner you make the dough, the crispier your cracker will be.

**For a standalone cracker, double the herbs and add another half teaspoon of garlic and salt.

 
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