Rosemary and Sage Crackers
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
Place all ingredients in a food processor and mix until combined (about 30 seconds). The mix will be crumbly but should hold together.
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).
Use a cookie cutter to make fun shapes or a knife to cut into squares.
Using a fork, prick holes in the tops of the crackers.
Sprinkle with fresh fennel or rosemary.
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.