Seeded Amaranth Crackers With Sea Salt And Paprika
These crispy and flavorful seed crackers are the perfect snack or appetizer for when you want a satisfying crunch. The combination of different seeds, paprika, and Parmigiano-Reggiano cheese creates a snack that is both savory and delightful. Enjoy these homemade crackers on their own or pair them with your favorite dips and spreads for a tasty treat.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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 <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
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