Amaranth has been cultivated in Central America for over 8,000 years and represents one of the primary sources of caloric intake for the Aztec people. Varieties of this plant can grow in a variety of climates and it is easy to harvest, process, preserve, and cook. While this recipe uses the seeds, amaranth leaves also make a delicious green for salads.
- 1 cup amaranth
- 3 cups water
- 1 tbsp sunflower oil can substitute olive oil
- Optional: herbs to season rosemary, garlic powder
- Combine amaranth and water and simmer until dough becomes sticky and thick (about 45 minutes)
- Stir in oil
- Spread dough on two cookie sheets lined with parchment paper and sprinkle with salt and optional herbs
- Bake at 300 degrees for about an hour until crispy.
- Break with hands to form crackers