Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Seeded Amaranth Crackers with Sea Salt and Paprika

Share
avatar
Lobo
Moderator
Moderator

Posts : 21891
Thanked : 1023
Join date : 2013-01-12

Seeded Amaranth Crackers with Sea Salt and Paprika

Post by Lobo on Sat Feb 13, 2016 11:24 pm


Seeded Amaranth Crackers with Sea Salt and Paprika

Be the first to Write a Review

Amaranth is a complete protein, a rarity in the plant world. Used as a staple crop by the Aztecs, it contains iron, fiber, magnesium and zinc.



  • Printer Friendly Version






  • 39

Ingredients:


  • 2/3 cup all-purpose flour 
  • 1/3 cup amaranth flour 
  • 1 tsp. coarse sea salt 
  • 1/2 tsp. baking powder 
  • 2 1/2 Tbs. olive oil 
  • 1/4 cup water 
  • 1/4 tsp. poppy seed 
  • 1/4 tsp. fennel seed 
  • 1/4 tsp. sesame seed  
  • 1/4 tsp. amaranth seed 
  • 1/2 tsp. paprika 
  • 2 Tbs. grated Parmigiano-Reggiano cheese 

Directions:

Preheat an oven to 375°F. Line a baking sheet with parchment paper.

In a food processor, blend the all-purpose flour, amaranth flour, 1/2 tsp. of the salt and the baking powder. Add 2 Tbs. of the olive oil and pulse until the mixture resembles crumbs. Slowly add the water and pulse just until the dough comes together.

Scrape the dough out onto a well-floured board. Using a well-floured rolling pin, roll out the dough into a rectangle 1/8 inch thick. Cut into squares and transfer to the prepared baking sheet. Brush with the remaining 1/2 Tbs. olive oil and sprinkle with poppy seed, fennel seed, sesame seed, amaranth seed, paprika, the remaining 1/2 tsp. salt and the cheese.

Bake until the crackers are golden brown on the edges and bottoms, 10 to 15 minutes. Let cool, then store in an airtight container for up to 3 days. Makes 3 dozen crackers.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).

    Current date/time is Wed Mar 29, 2017 11:43 pm