Have you ever tried to cook with amaranth? I had not until the past couple of years. I could never get it to taste quite right. Then I got inspired to make soaked gluten free crackers. The great thing about the recipe I will share with you is that no flour is required.
Anti-Nutrients in Plant Foods
When searching for gluten free cracker recipes online, I noticed that soaked gluten free crackers were hard to find. What do I mean by soaked? All grains, legumes, nuts and seeds have anti-nutrients. The best ways of reducing those is to soak, sour or sprout them. Doing this not only makes these foods more nutritious, but easier to digest.
Soaking, Sprouting and Sour Leavening
I prefer recipes for grains, legumes, nuts and seeds that are soaked or sprouted. I have found when following this method in my own cooking, I am able to digest things easily. Soaking and sprouting these plant foods makes the nutrition in them more available and is better for your teeth. Phytic acid is one of the anti-nutrients found in grains, legumes, nuts and seeds. It inhibits absorption of iron, phosphorus, copper, magnesium, calcium and zinc, minerals which are important for strong bone density. Therefore, if you are going to eat plant foods high in phytic acid, it is important to soak, sour and/or sprout them.
- 1 cup organic amaranth, soaked
- 2 cups homemade chicken, beef or pork broth from pasture raised animals
- 1 tbsp coconut oil, grass fed ghee, grass fed butter, palm shortening or pasture raised lard
- ½ tsp Himalayan salt
- ½ tsp organic garlic powder, plus extra for topping crackers with
- Organic black pepper to taste, plus extra for topping crackers with
- ½ tsp organic dried rosemary, plus extra for topping crackers with
- Filtered water
- 2 tbsp organic apple cider vinegar
- Pour amaranth into a bowl and cover with filtered water. Add a teaspoon of apple cider vinegar and mix. Let sit for 24 hours, then drain. Rinse with filtered water.
- Preheat over to 325.
- In a pot, add fat, broth, amaranth and seasonings and bring to a boil. Once boiling, cover and reduce heat to a simmer for about 20-30 minutes. If it is too soupy, you will need to reduce the liquid down to a porridge or oatmeal consistency.
- Pour amaranth onto a baking sheet lined with parchment paper. Make it a very thin consistency, no more than an ⅛-1/4 inch. Sprinkle more rosemary, salt and pepper on top. Bake in oven for 40 minutes. Score the amaranth into crackers once finished baking. Another option is to dehydrate the mixture until completely dry.
My recipe was featured on the Weston A. Price Recipe of the Week! Check it out here.