Amaranth is a complete (lysine-packing) grain that's loaded with protein, calcium, iron, magnesium, phosphorus, and potassium, and--bonus!--it's gluten-free. Check out this page for more info on this powerhouse grain, including amaranth recipes.
The nutty, earthy flavor of amaranth pairs well with herbs de Provence (rosemary, savory, marjoram, thyme, and lavender) in this crunchy cracker. Sturdy enough to stand up to spreadable cheeses, they're especially good with chevre and Bel Paese.
Amaranth Crackers with Herbs de ProvenceYield: about 2 dozen crackers
• 1 cup amaranth flour
• 3 tablespoons olive oil
• 3 tablespoons water
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon herbs de Provence (rosemary, savory, marjoram, thyme, and lavender flowers)
• Coarse salt for sprinkling
Oven: 350 degrees F
1. Place flour, oil, water, baking powder, salt, and herb blend in bowl of food processor.
2. Process until dough comes together. It will be fairly dry and crumbly; do not add extra moisture. Knead a few turns until smooth. If dough is sticky, dust with additional flour.
3. Place dough on parchment sheet, cover with another parchment sheet, and roll out to a thickness of about 1/6 inch. Use a cookie cutter (if desired) to cut shapes. Place crackers on parchment-lined baking sheet. Dock crackers with a fork and sprinkle with coarse salt if desired.
4. Bake crackers for 12 to 15 minutes, or until edges are golden. Remove from oven, let cool completely on rack, and store in an air-tight container.