Love seeds? You'll love these crackers filled with six different kinds of seeds plus puffed amaranth to get in on the puffed grains trend.




  • Preheat oven to 375°F. In a medium bowl combine flour, amaranth, pepitas, sunflower kernels, and salt. Add oil and 1/4 cup water. Using your hands, mix until evenly moistened; form into a ball.

    Place dough between two sheets of parchment paper. Roll to 1/8-inch thickness. Peel off top sheet of parchment paper; use bottom sheet to transfer dough to a baking sheet. Sprinkle evenly with sesame seeds, chia seeds, cumin seeds, and sea salt. Press seeds into dough.

    Bake about 15 minutes or until golden and crisp. Let cool. Break into pieces. Store at room temperature up to 3 days. Makes 6 to 8 servings.


Puffed amaranth seeds may be found in Mexican grocery stores labeled as "Amaranto."

Nutrition Facts

231 calories, (2 g saturated fat, 7 g polyunsaturated fat, 2 g monounsaturated fat), 0 mg cholesterol, 482 mg sodium, 24 g carbohydrates, 2 g fiber, 0 g sugar, 5 g protein.