Seeded Amaranth Crackers with Sea Salt and Paprika
Amaranth is a complete protein, a rarity in the plant world. Used as a staple crop by the Aztecs, it contains iron, fiber, magnesium and zinc.
- 2/3 cup all-purpose flour
- 1/3 cup amaranth flour
- 1 tsp. coarse sea salt
- 1/2 tsp. baking powder
- 2 1/2 Tbs. olive oil
- 1/4 cup water
- 1/4 tsp. poppy seed
- 1/4 tsp. fennel seed
- 1/4 tsp. sesame seed
- 1/4 tsp. amaranth seed
- 1/2 tsp. paprika
- 2 Tbs. grated Parmigiano-Reggiano cheese
Preheat an oven to 375°F. Line a baking sheet with parchment paper.
In a food processor, blend the all-purpose flour, amaranth flour, 1/2 tsp. of the salt and the baking powder. Add 2 Tbs. of the olive oil and pulse until the mixture resembles crumbs. Slowly add the water and pulse just until the dough comes together.
Scrape the dough out onto a well-floured board. Using a well-floured rolling pin, roll out the dough into a rectangle 1/8 inch thick. Cut into squares and transfer to the prepared baking sheet. Brush with the remaining 1/2 Tbs. olive oil and sprinkle with poppy seed, fennel seed, sesame seed, amaranth seed, paprika, the remaining 1/2 tsp. salt and the cheese.
Bake until the crackers are golden brown on the edges and bottoms, 10 to 15 minutes. Let cool, then store in an airtight container for up to 3 days. Makes 3 dozen crackers.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).