Gluten-free Amaranth cracker recipe
1/2 cup whole amaranth grain (not flour)- i use Bob’s Red Mill brand
1 1/2 cup water
salt to taste
flavored olive oil (lemon or basil)
fresh basil, torn into pieces to garnish (optional)
Boil amaranth with water for 20-30 minutes, or until you have a thick porridge like consistency. Cool and place in refrigerator and thoroughly chill.
Preheat oven to 425F.
Remove chilled amaranth and spoon onto your parchment paper into a thin, round disk, much like a pizza. Baste top with olive oil (flavored olive oil is ideal) and sprinkle with plenty of salt.
Bake for 20 minutes or until bottom of crust dries out and edges start to get crisp like a cracker. Carefully peel off parchment paper and turn crust over, basting with olive oil if desired.
Bake until you get desired crispiness on both sides of cracker. Remove from oven, slice into pizza shapes and use as flatbread, cut into crackers (if you get it really crispy), or top and bake a little more in oven.