RECIPE: Amaranth Crisps

This recipe links to the post ‘Shining a Spotlight on Savoury Snacks’

• 1 cup Amaranth
• 2 cups water/stock

Optional additions: 1 tsp dried/fresh herbs &/or ground cumin, 1 tsp sundried tomato puree, chilli flakes, cracked black pepper

1. Bring the amaranth & water/stock and any of your additional flavours (except if you’re using fresh herbs in which case add them to the cooked amaranth) to a gentle simmer and cook for 20-30 minutes until all the fluid is absorbed & it is a porridge like consistency
2. Preheat the oven to 170°C and line 2 baking trays with parchment whilst the amaranth cools
3. Roll large teaspoons of the amaranth into balls and place on the trays with space between, then take a square of parchment and place it on the top of the ball and flatten the mix to a thin crisp with the back of spoon. Peel the parchment away and repeat with the rest.
4. Bake for about 20 minutes (depending on your oven) until lightly golden and crisp.
5. Leave to cool on a rack then store in an airtight container for a few days.