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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Seeded Amaranth Crackers with Sea Salt and Paprika

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Seeded Amaranth Crackers with Sea Salt and Paprika Empty Seeded Amaranth Crackers with Sea Salt and Paprika

    Post by Lobo Sat 13 Feb 2016, 8:24 pm

    Seeded Amaranth Crackers with Sea Salt and Paprika Img53l
    Seeded Amaranth Crackers with Sea Salt and Paprika
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    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.






    • 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).
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