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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