SEED CRACKERS
SERVES 100 CRACKERS
3 tbsp (36 g) (1.3oz) white chia seeds
1⁄3 cup (80 ml) water, more if needed
1⁄2 cup (120 g) (4.2oz) packed cooked and cooled amaranth (See headnote.)
1⁄2 cup plus 2 tbsp (75 g) (2.6oz) whole wheat pastry flour, plus extra for rolling
3 tbsp (30 g) (1.1oz) shelled hemp seeds
3 tbsp (23 g) (0.81oz) golden roasted flaxseeds
2 tbsp (15 g) (0.53oz) almond meal
1 1⁄2 tsp nutritional yeast
1⁄2 tsp Generous fine sea salt
2 tbsp (30 ml) olive oil
NUTRITIONAL VALUES
Calories: 128kcal
Fat: 8.4g (2.5g S.Fat)
Carbs: 13.5g
Protein: 2.8g
Sugar: 9.5g
Sodium: 22mg
METHOD
In a small bowl, combine the chia seeds and water. Allow to thicken for 2 minutes. In a stand mixer, combine the amaranth, flour, hemp seeds, flaxseeds, almond meal, nutritional yeast, and salt. Top with the thickened chia mixture and oil. To thoroughly combine, use a stand mixer fitted with a flat blade attachment. If the dough is crumbly or dry, add a few drops of water at a time. The dough should form a firm but not overly sticky ball.
Form the dough into a 5-inch (13-cm) disc; wrap tightly in plastic wrap and place in the refrigerator for 2 hours or overnight. Preheat the oven to 400°F (200°C, or gas mark 6). Preheat the oven to 350°F. Line two large baking sheets with parchment paper. Divide the dough into four equal parts.
Place a quarter of the dough on a piece of parchment paper that has been lightly floured, lightly dust the top of the dough with flour, and roll out extremely thinly, about 116 inch (1.6 mm). Cut the dough into crackers with a 2-inch (5-cm) round cutter and place them on the prepared baking sheets. Roll out the scraps of dough until you run out, then repeat with the remaining three quarters of dough. You can also tightly wrap the remaining dough and store it in the refrigerator for up to 4 days.
Check for doneness after 8 minutes: the crackers should be light golden brown all over. Some crackers will likely bake faster than others; simply remove those that are done and place them on a wire rack to cool. Bake the remaining pieces until light golden brown all over, in 1- minute increments. Allow to cool on a wire rack before transferring to an airtight container and storing at room temperature. Leftovers should be consumed within two days of being prepared.
Form the dough into a 5-inch (13-cm) disc; wrap tightly in plastic wrap and place in the refrigerator for 2 hours or overnight. Preheat the oven to 400°F (200°C, or gas mark 6). Preheat the oven to 350°F. Line two large baking sheets with parchment paper. Divide the dough into four equal parts.
Place a quarter of the dough on a piece of parchment paper that has been lightly floured, lightly dust the top of the dough with flour, and roll out extremely thinly, about 116 inch (1.6 mm). Cut the dough into crackers with a 2-inch (5-cm) round cutter and place them on the prepared baking sheets. Roll out the scraps of dough until you run out, then repeat with the remaining three quarters of dough. You can also tightly wrap the remaining dough and store it in the refrigerator for up to 4 days.
Check for doneness after 8 minutes: the crackers should be light golden brown all over. Some crackers will likely bake faster than others; simply remove those that are done and place them on a wire rack to cool. Bake the remaining pieces until light golden brown all over, in 1- minute increments. Allow to cool on a wire rack before transferring to an airtight container and storing at room temperature. Leftovers should be consumed within two days of being prepared.
