As I love to bake with alternative flours, my pantry has a number of different flours at one point in time. To keep them away from the worm infestation, I store them in the deep freezer of my refrigerator after opening. I think it’s the best way to keep them safe. How do you store your flours? I would love to know your way. Please share in the comments section.

While looking for something in the fridge, I came across this pack of leftover Amaranth flour. This time I wanted to bake some savoury snack with it.

Amaranth flour is gluten-free so if you have a gluten allergy, these crackers are good for you. Even otherwise its good to include different millets and grains in your diet. If the diet is all-inclusive then perhaps we won’t need mineral and vitamin supplements. Wishful thinking? Isn’t it?

Amaranth flour is rich in proteins, fibre, essential minerals and vitamins. It gives a nutty flavour to the bakes. Have you ever baked with amaranth flour? If not then try this recipe first. And if you like it then go for amaranth jaggery cookies. You can find the recipe here.

I have added flax seeds powder, sesame seeds and spices to these crackers. Have used pumpkin seeds to garnish. These will be a good accompaniment to your evening tea.

Amaranth Crackers

A gluten-free and yummy accompaniment for your evening tea.

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Prep Time 30 mins

Cook Time 15 mins

Ingredients

  

• 1 cup Amaranth flour
• 1 tbsp Flaxseed powder
• 1 tsp Sesame seeds
• 3 tbsp Oil, I took canola oil.
• 1 tbsp Kasoori methi
• 1/2 tsp Carom seeds
• A pinch Asafoetida
• 1/2 tsp Black pepper + red pepper
• Salt to taste
• About 1/4 cup Water
• 2 tbsp Pumpkin seeds

Instructions

 

• Take the flour, flaxseed powder and sesame seeds in a bowl.
• Add all the spices.
  
• Now add oil and use hands to rub it into the flour.
• Bring the dough together by using water.
• Refrigerate it for 15 minutes.
• Meanwhile preheat the oven at 150 C.
• Divide the dough into two parts and roll it between two layers of parchment paper.
• Sprinkle pumpkin seeds and press them with the rolling pin.
• Cut crackers with the help of a knife or pizza cutter.
• Arrange them in the parchment paper-lined baking tray.
• Bake for 12-15 minutes or until the edges the brown.
• Cool them on a wire rack and store in an airtight container
  

Notes

You can use spices of your choice.

Oil can be replaced by ghee or butter.

Baking time may vary depending upon your oven's temperature settings.