Amaranth is an ancient grain which has been cultivated in Central America for over 8,000 years . Varieties of Amaranth can grow in many different climates and is super easy to grow, harvest, process, preserve, and cook.
The leaves on the Amaranth plant are also edible and delicious in salads or prepared as any other leafy green.
Amaranth is classified as a pseudo-cereal, meaning that it is not technically a cereal grain like wheat or barley but it shares a comparable set of nutrients and can be used in similar ways. Besides being incredibly versatile, this nutritious grain is naturally gluten free and rich in complete proteins, antioxidants, fiber, manganese, magnesium, phosphorus, irong, and several other important micronutrients.
Amaranth Cracker Recipe
1 Cup amaranth grain
3 Cups water
1 Tbsp sunflower oil (can substitute olive or avocado oil)
pinch of salt
1 tsp rosemary
pinch of cracked black peppercorn
Combine amaranth and water, bring to a boil and then simmer until mixture is doughy, sticky, and thick (about 45 minutes)
Stir in oil
Spread dough on one large baking sheet lined with parchment paper. I recommend putting down some sunflower or olive oil prior to the parchment paper to help hold it down evenly as well as to prevent sticking.
Sprinkle with salt, pepper, and rosemary
Bake at 300* F or 149* C for approximately 60-90 minutes or until crispy
Break to form crackers
Store in an airtight container