Amaranth Crackers

Makes 18 crackers

2 tablespoons extra-virgin olive oil
1 batch cooked amaranth (see below)
Sea salt
Freshly ground black pepper
Optional spices, nuts, seeds 

Preheat the oven to 325 degrees. 

Line two baking sheets with parchment paper. With a silicon, rubber or small offset spatula, evenly distribute 1 tablespoon of the olive oil onto the parchment paper. Drop 9tablespoons amaranth evenly spaced and use the spatula, coated with olive oil, to spread the amaranth in a very thin layer. Sprinkle with salt, pepper, and any other spices, nuts, seeds. 

Bake until the crackers lift up from the parchment paper and are golden brown, around 20-25 minutes, then flip over and return to the oven for another 5-10 minutes to crisp up the middles. 

Store in an airtight container for up to 1 week.

Cooked Amaranth

1 cup amaranth

In a small pot, combine the amaranth with 3 cups liquid over high heat and bring to a boil. Reduce the heat and simmer, stirring occasionally, until liquid is absorbed and the grains are tender and have a glossy sheen (somewhat gelatinous), about 25 - 30 minutes.

Amaranth Bars

1/4 cup amaranth 
1/4 cup honey 
1 Tablespoon tahini 
½ teaspoon vanilla extract
2 Tablespoons toasted pumpkin seeds (pepitas)
¼ teaspoon sea salt
1 Tablespoon bee pollen
Pinch of flaked salt 

Place a large bowl next to the stove. 

Heat a tall pot on the stove over high heat. The surface should be really hot so that the amaranth pops and does not burn. Pour a drop of water into the pot. When the water dissolves immediately upon contact, add 1 tablespoon of the amaranth. Use the lid (or a screen) as a shield to prevent the popped amaranth from flying out of the pot, but do not cover the pot with the lid or the heat will be trapped and the amaranth will burn. Transfer the amaranth to the bowl once has popped and become white, like baby popcorn. Repeat this process until all of the amaranth is popped. You should have about 1 cup. 

In a small saucepan, bring the honey to a gentle boil, then reduce the heat and simmer for 2 minutes, taking care not to burn the honey. Stir in the tahini and simmer for around 1 minutes more, until the tahini is evenly distributed.

Remove from heat, stir in the vanilla, amaranth, pumpkin seeds, and sea salt then transfer the mixture to parchment paper. Spread the mixture into an even layer with a rubber spatula and press it so that is dense and compact and square or rectangular. Dip the spatula in water to prevent it from sticking. Sprinkle with flaked salt and bee pollen. Let cool on the counter or in the refrigerator to make them more firm, then cut into bars. Store in an airtight container, they’ll last longer in the fridge.

Variations: Add cocoa powder, vanilla, peanut butter, use a different nut or seed or a different nut/seed butter, add spice (cinnamon), fresh ginger…