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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.

Kate Ramos
Source: Better Homes and Gardens

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Recipe Summary

hands-on:
10 mins
total:
25 mins
Servings:
6
Yield:
about 24 crackers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Amaranth

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

Nutrition Facts

231 calories; fat 13g; saturated fat 2g; carbohydrates 24g; mono fat 2g; poly fat 7g; insoluble fiber 2g; protein 5g; vitamin a 3.8IU; vitamin c 0.2mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.3mg; vitamin b6 0.1mg; folate 41.8mcg; sodium 482mg; potassium 110mg; calcium 72mg; iron 1.9mg.
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