I don’t know anyone who can refuse crackers. The stores contain different crackers, from the strictly healthy to the addictive, with obscure additives.
While they disappear in a flash. The healthier crackers’ price is usually skyrocketing,
So I made an easy-to-make recipe packed with grains such as amaranth, which is rich in high-quality protein, quinoa, oats, and spelled flour, and in addition to all this goodness – also chia seeds that give an omega-3 boost!
In this recipe, an extra addition of liquid helps evenly distribute the dough in the pan, thus eliminating the need to roll, which is, in my opinion, the annoying part of making crackers. In other recipes, more liquid is added, extending the baking time. In this recipe, we add water only in the amount required to bake the crackers without rolling. Let them cool before releasing them from the baking pan.
Enjoy, and let me know how it turned out 😋❣
RECIPEAmaranth and Grain Crackers No Roll!
- ½ cup oat
- ¼ cup amaranth flour
- ¼ cup white spelt flour or all purpose flour
- 2 Tablespoon tapioca starch or corn starch
- 1 Tablespoon quinoa grains
- 1 Tablespoon amaranth grains
- 1 Tablespoon chia seeds
- ¼ tsp baking powder
- ½ tsp rosemary salt by taste
- ½ tsp herb de provance optional
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dried thyme
- pinch chili flakes optional
- preheat oven to 160 degrees Celsius 320 Fahrenheit turbo mode.
- Grease a baking tray well.
- Put dry ingredients in a blender and process for about half a minute until you get a powder. If there are a few oat crumbs left, that's fine.
- Add the wet ingredients and process for a few more seconds until you get a sticky and slightly liquid dough. Taste and adjust seasoning if necessary.
- Transfer the dough to the greased baking pan (do not line it with baking paper); Wet your hands and flatten the dough so that it covers the bottom of the pan as evenly as possible.
- Put in the oven and bake for ten minutes.
- Take out and cut with a knife into 18 – 20 rectangles. Return to the oven and bake for about another half hour until the crackers are brown and hard to the touch. Let cool for a few minutes before removing the crackers from the baking pan.
- Please note that when the crackers are still warm, they are very crispy and break easily; therefore, it is essential to let them cool down before removing them from the baking pan.
- If your oven has no turbo mode option, baking will take at least an hour longer.