Amaranth and Garlic Crackers (Vegan and Gluten-Free)

Amaranth and Garlic Crackers are vegan and gluten-free. The crackers are crisp, soft, nutty, with a tinge of sweetness from the fresh flour and very flavourful. They make wonderful guilt-free snacking option.

Autumn is here and heading to winter slowly. There is a thick carpet of fallen leaves on the pathways and the courtyard. Pear trees are prepping for winter and shedding leaves profusely.

Autumn shows us how beautiful it is to let things go.

Last month there was a riot of colours in the hills. Amaranth plants were in profuse bloom. The colourful flower heads referred to as tassels are deep pink to magenta in colour. Amaranth is a wonder plant. The nutrient rich tender leaves are perfect for salads. Bigger leaves are cooked and eaten.

Seeds ripen three months after planting. They are ready to harvest when the seeds begin to fall from the tassel.  The tassels are cut from the plant and dried on a clean cloth. Seeds keep falling off. The flowers heads are rubbed. A winnow is used to remove the chaff.

Dry seeds are dried in the Sun and stored.

We got some fresh amaranth flour from the village. We made crackers.

We used fresh Thyme, Rosemary and garlic from our garden.

The crackers are vegan and gluten-free. They make wonderful guilt-free snacking option.

Most of the ingredients in the crackers are seasonal and fresh and sourced locally. Like with anything we do, baking can also be made greener and less impacting.  We try to be sustainable and practical. And change comes in small steps.

The crackers turned out crisp, soft, with a tinge of sweetness from the fresh flour and very flavourful.

Amaranth and Garlic Crackers (Vegan and Gluten-Free)

Ingredients

• 1 cup Amaranth flour
• 5 tablespoons oil
• 2 tablespoons water + 1 more if needed
• ½ teaspoon baking powder
• 1 big clove of garlic crushed or grated
• 3-4  sprigs of fresh Thyme
• 1 sprig of Rosemary
• ½ teaspoon salt

*If you do not have fresh herbs, use 1 tablespoon of Italian Spice mix. Adjust salt accordingly.

Instructions

1. Preheat oven to 180 degrees C.
2. Pick thyme leaves. Pick Rosemary leaves and chop them finely.
3. Take all the ingredients in a large bowl.
4. Mix well. The dough will be clumpy and sandy initially. Add more water only if needed.
5. You can mix the ingredients in a food processor also.
6. Transfer to the counter and knead till smooth.
7. Divide the dough into two parts.
8. Place one half in a parchment sheet. Cover with another parchment sheet. Roll out with a rolling pin to an even thickness of about 5mm.
9. Cut with a sharp knife. Prick with a fork to prevent puffing up. This also helps in baking evenly.
10. Bake for 12-15 minutes or until golden around the edges. Repeat with the remaining dough.
11. Cool on the rack and store in an airtight container.