These crackers are ideal to accompany creamy sauces. You can spice it as you want, in this case I will take you to a vegetable cream.

Ingredients for 6 people:

  • 200 g amaranth
  • 400 g water
  • 10 g salt

How to prepare the crackers 

Wash very well amaranth.

Put amaranth and water in a saucepan, bring to a boil, reduce to a minimum the heat and cook for about 40 minutes until all the water.

Cool down the amaranth least for 2 hours, spreading it between two sheets of waxed paper waxed.

When amaranth is cold to prepare the crackers spread with a rolling pin between two sheets of waxed paper to a thickness of 2-3 mm, with a knife to outline the shape of the crackers, or give the shape to crackers using the molds by oven, covering only the base of the molds with a thickness of 2-3 mm amaranth.

If you put the crackers between two sheets of parchment paper, remove the top before baking.

Bake amaranth for 30 minutes at 220 ° C, allow to dry amaranth for another 20 minutes in the oven.

Crackers serve warm or cold.


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