Savory Amaranth Crackers with Mesquite Honey

Do you you love crackers as much as I do? I love eating small meals with friends at the end of the day with a glass of wine, of course, cheese and crackers are a must to compliment your favorite finger foods, spreads and dips.  The best thing about these crackers is that they are freshly homemade and use only 1 flour - Amaranth and 7 other ingredients that give it flavor! Amaranth is high in protein, vitamins and essential amino acids such as lysine. The Aji Panca and the Organic Mesquite Honey are the perfect compliment to the nutty Amaranth flavor.
These crackers are Gluten Free, Non-Dairy and Egg Free.


Savory Amaranth Crackers with Mesquite Honey
Makes approximately 32 crackers.

Dry Ingredients
1 cup Zócalo Gourmet Amaranth flour
1/8 tsp garlic powder
½ tsp Italian seasoning, dried
½ tsp Matiz Sea Salt
¼ tsp Aji Panca, dried




Wet Ingredients
¼ cup warm water
2 Tbs Spanish Olive Oil
1 Tbs Zócalo Organic Mesquite Honey

Topping
Spanish Olive Oil
Italian Seasoning
Matiz Sea Salt

Tools
medium mixing bowl
whisk
parchment paper
rolling pin
pastry brush
baking sheet
cooling rack
pastry cutter with smooth or waffle edge

Mix the dry ingredients in a medium bowl using a whisk.
Add the warm water, olive oil then the honey. 
TIP – Pour the honey into the same Tablespoon used for the olive oil and it will slide right out because of the oil residue in the spoon, so do not wipe it out in between use.

Use a large spoon to incorporate all the ingredients.  Use your hands to knead the dry bits into the dough and work it all in until soft and smooth, approximately 3-4 minutes.  The more you work it with your hands, the softer and moister it will get. Using your hands roll the dough into a log shape and then place onto a sheet of parchment paper on the counter (smooth surface, cutting board works too).  Wrap the dough in the parchment paper and put into a tight sealing container and chill in the refrigerator for 1 hour to meld the flavors. 

Take the dough out of the refrigerator.  Heat the oven to 375 degrees.
Unwrap the dough in the parchment paper and place on the counter or smooth surface. Roll the dough into a square shape as best as you can. Use the rolling pin to roll the dough nice and thin, to 1/8 of an inch.   Use a pastry cutter to cut the outer edges of the dough, remove extra dough and set aside.  Cut strips approximately 1 inch apart.  Cut the opposite direction, 1 inch, to cut the other side of the crackers to make a square.  Pick up the parchment paper with the dough still on it and carefully put it on the baking pan.

Pour some olive oil in a small dish and use a brush to lightly apply the olive oil on top of the dough.  Take a pinch of dried Italian seasoning and sprinkle on top of the crackers.  Take another pinch of sea salt and sprinkle evenly and lightly on top.

Bake for 15-17 minutes until lightly brown.  Some of the crackers may bubble due to air pockets, no worries, that is good!  When the crackers are done take them out and let them cool on the baking pan for 10 minutes.  Keeping the crackers on the parchment paper, gently slide the paper with the crackers on to a cooling rack.  Continue to cool and crisp up for at least 2 hours.

Serve with your favorite cheeses, spreads, soups or salads.  Store any leftovers in a glass or metal tight sealing container to keep moisture out.  Using a self sealing bag or plastic container may make the crackers soft.

Salud!

Recipe and photograph of crackers by Lisa Garza - Gluten Free Foodies.