Making gluten-free, vegan crackers with nice consistency and texture doesn’t have to be that much of a tricky business if you know how to combine the right ingredients and use their good properties to your advantage. And these amaranth crackers are one of many proofs for that!
Making good vegan crackers with spelt flour is fairly easy, but what are the options when we need the crackers to be gluten-free? It might be a bit of a challenge, but it is surely possible.
In most of my gluten-free bread type of food recipes, I like to use a combination of milled grains (instead of only one grain or flour) to get the consistency that I want, as well as some ingredient that will bind the mixture and prevent it from crumbling or falling apart.
This time I decided on a combination of ground amaranth, rice and corn flour. Psyllium husks and flax seeds are here to bind the dough, and some oil or nut butter will help you get a bit of a crunch once the baked crackers have cooled down.
I love these gluten-free amaranth crackers and I think they can make a perfect savoury snack when combined with some home-made sauce or an avocado mash and some greens or sprouts. They are also tasty just as they are, and I sometimes like to eat them without any dips.
These simple and delicious plant-based crackers with amaranth can be a great party snack, or a nutritious and healthy thing to take with you on a hike or a trip.
Delicious gluten-free vegan crackers recipe.
- 1/2 cup ground amaranth seeds
- 1/2 cup rice flour
- 1/2 cup corn flour
- 1 tbsp psyllium husks
- 2 tbsp flax seeds
- 3/4- 1 cup water
- 1-2 tbsp melted coconut oil (can be substituted with 2-3 tbsp almond butter)
- 1 pinch himalayan salt
1. Soak the flaxseeds in water for about 20 minutes.
2. Mix the flours, amaranth and psyllium in a bowl, add the Himalayan salt, oil and soaked flax seeds, and knead a dough.
3. You can add some more water if needed.
4. Let it sit for 10-15 minutes, then roll it out on a baking tray and cut into squares.
5. Bake it on 190°C for 15 minutes, or until the edges turn golden.
6. Let the crackers cool down completely, and store in a dry glass jar covered with a lid.
* These crackers are great in many savoury snack combinations. One of my favourites is to have them with guacamole, some chilli and micro-greens on top.