Ingredient:
3 cups dry amaranth
6 cups water
olive oil or coconut oil
sea salt and pepper to taste
other dried or fresh herbs and seasonings (optional)
Method:
Add the amaranth and water to a large pot on the stove. Cover and bring the pot to a rolling boil.
Turn the stove to low and simmer for 30 minutes.
Stir the amaranth thoroughly. If you are adding herbs or seasonings, you can add them now.
Allow the amaranth to cool completely, at least 1 hour or more.
Cut strips of parchment paper to the shape of your dehydrator sheets and place the papers on the sheets. If you are using the oven, cut to the shape of your baking sheets.
Brush the parchment paper with the oil. This will help prevent sticking and will also add flavor.
Spread the amaranth on the parchment, making it as even as possible. If you’re using a baking sheet with raised edges, that can help form the shape. Sprinkle on sea salt and pepper to taste.
Dehydrate at 105-115F for about 10 hours. Check in on the bread often to make sure its the crispiness you desire. I personally like it softer, but if you want more of a cracker, dehydrate for longer or at a higher temperature. Same goes for the oven method.
Allow to cool. Slice with a pizza cutter to the shape and size you want. Spread with the toppings of your choice. Enjoy!
3 cups dry amaranth
6 cups water
olive oil or coconut oil
sea salt and pepper to taste
other dried or fresh herbs and seasonings (optional)
Method:
Add the amaranth and water to a large pot on the stove. Cover and bring the pot to a rolling boil.
Turn the stove to low and simmer for 30 minutes.
Stir the amaranth thoroughly. If you are adding herbs or seasonings, you can add them now.
Allow the amaranth to cool completely, at least 1 hour or more.
Cut strips of parchment paper to the shape of your dehydrator sheets and place the papers on the sheets. If you are using the oven, cut to the shape of your baking sheets.
Brush the parchment paper with the oil. This will help prevent sticking and will also add flavor.
Spread the amaranth on the parchment, making it as even as possible. If you’re using a baking sheet with raised edges, that can help form the shape. Sprinkle on sea salt and pepper to taste.
Dehydrate at 105-115F for about 10 hours. Check in on the bread often to make sure its the crispiness you desire. I personally like it softer, but if you want more of a cracker, dehydrate for longer or at a higher temperature. Same goes for the oven method.
Allow to cool. Slice with a pizza cutter to the shape and size you want. Spread with the toppings of your choice. Enjoy!
