Looking for puffed amaranth recipes or popped amaranth snacks? Make these crunchy crispy crackers with puffed amaranth (popped amaranth) flax seeds and sesame seeds. These easy crackers can be made sweet or savory or customized with different types of seeds.
This puffed amaranth and seed crackers recipe comes together in just a few minutes and you don’t need any special equipment. The amaranth can easily be popped just lice popcorn in a hot deep pan or you can buy it if you like. The amount of time required to make puffed amaranth is exactly 10 minutes so this is a pretty easy and quick snack.
Or if you already made some popped amaranth then these seed crackers are just perfect to use it. They are, vegan and gluten free and are absolutely addictive.
Puffed Amaranth And Seed Crackers
This recipe is pretty simple, once you have the puffed amaranth ready, you just mix everything in one bowl, spread on a parchment paper and roll the mixture as thin as you can. Pop it in the oven and you have the amaranth and seed crackers ready in a few minutes.
You can mix the popped amaranth with different types of seeds of your choice. For this recipe I used flax seeds (both milled and whole) to help “glue” everything together and a bit of sesame seeds for flavor.
Thickness, toppings, and baking time yields different results so feel free to experiment. You can make virtually endless flavor options and adaptions.
Ingredients You Need For These Puffed Amaranth Crackers
Ingredients you need:
- Popped amaranth (see below how to make it).
- Flax seeds (milled and whole).
- Sesame seeds (or use any other seeds you like).
- Maple syrup (or any other liquid sweetener you have).
- Water.
- Sea salt.
Find the complete printable recipe with measurements below.
How To Pop Amaranth
Amaranth can be popped quickly just like any grain. You just need a high pot to avoid popped amaranth seeds shooting all over the place. I have a medium high pot and the first time I made popped amaranth – it was a disaster: I had puffed amaranth all over the kitchen.
Then I learned a trick: once the first grain starts shooting I quickly cover with a glass lid (so I could easily see what’s happening) and gently shake the covered pot in rotation motions until the last seed pops. Then I remove the lid and transfer the puffed amaranth to a sieve. This naturally separates the un-puffed amaranth seeds.
Pop Amaranth Like A Pro:
- Use one table spoon at a time, and choose a pan with a wide bottom and high walls.
- Get the pan very hot before dropping the amaranth. I usually turn the heat knob to 6-7 (medium high) for about 4 to 5 minutes.
- Do a test with e few seeds, if they puff after 3 second once dropped, then you’re good to go.
- Shake the pan a few times while the amaranth puffs. Cover with a glass lid briefly (while it puffs) to prevent a mess. Remove immediately from heat after the last seed pops.
Amaranth Popping Tips
Make In advance: If you want that toasty, nutty flavor of freshly puffed amaranth, then make it yourself in advance, it takes only 10 minutes. Then store it for future recipes in an airtight container to preserve crispness.
How Much Puffed Amaranth I will Get? For every 1 tablespoon of amaranth seeds you will get 2 tablespoons of amaranth puffs.
Save Time: If you don’t have time to make puffed amaranth yourself, then buy some popped amaranth online, I didn’t see any at the store yet.
How To Make Popped Amaranth Seed Crackers
1. Mix the wet ingredients then add the dry ingredients. Combine the maple syrup with water, then add the ground flax seeds, the sesame seeds and the whole flax seeds. Let The mixture sit for 5-7 minutes to gelatinize.
2. Then add the puffed amaranth and give it another final mix.
3. Roll the “dough”. Roll the mixture with a rolling pin between two parchment paper as thin as you can. The thinner you will roll the crispier the crackers will be.
3. Bake. Transfer on a cookie sheet and bake in a preheated oven (300F) oven for 10 minutes. Remove the amaranth crackers from the oven, and let the oven door open for 5 minutes to release the heat. Meanwhile score the crackers while they are still soft – use a pizza cutter to score the dough into whatever shape you want. Then pop them back in the oven and shut the door. Keep them there for 10-30 minutes to dry and crisp up.
4. Remove from the oven an let them chill for 5-10 minutes, they will crisp up even more when out.
Puffed Amaranth Crackers Tips
As a sweetener I used maple syrup, but you can also use agave syrup, honey, or date syrup. If you prefer less sweetness then use less maple syrup and replace it with just water.
Make savory amaranth and seed crackers: add more sea salt and sprinkle with your favorite herbs or spices. I also made these crackers without sesame seeds, they turned out well.
Recipe Variations
- Sturdier crackers: make thicker amaranth crackers when rolling the dough. Keep in mind they might need a longer baking / drying time.
- Don’t have or want to make puffed amaranth: then use cooked amaranth instead. Cook it to a porridge consistency and adjust the amount of wet ingredients. Spread it on a parchment paper to the desired thickness and bake.
- Use more or other seeds, choose between chia seeds, hemp seeds, poppy seeds, sunflower or even pumpkin seeds.
Storing
Storing leftovers: If you have too much popped amaranth store it an airtight container for up to 2-3 weeks. Enjoy it by itself or sprinkled on yogurt, salad and other recipes like granola, cereal, snack bars and even desserts.
The crackers can be stored easily on your kitchen counter, they will remain crisp for up to 5 days. For longer storage use a closed container to preserve freshness.
More Vegan Gluten Free Crackers
If you made this puffed amaranth and seed crackers recipe, then please leave a star rating below and leave a comment below the recipe card.
Your feedback is really helpful for me and readers!
Puffed Amaranth And Seed Crackers (Vegan Gluten Free Snack)
Ingredients
- 1 cup puffed amaranth - see notes below
- 3 tbsp sesame seeds
- 3 tbsp flax seeds - whole
- 2 tbsp flax seeds - ground
- 3 tbsp maple syrup
- 2 tbsp water
- ¼ tsp sea salt
Instructions
- In a medium bowl mix the maple syrup with water, then add the ground flax seeds, the sesame seeds and the whole flax seeds. Mix to combine. Let The mixture sit for 5-7 minutes to gelatinize. Preheat oven to 300 F.
- Then add the puffed amaranth and sea salt and give it another mix.
- Transfer the mixture to a piece of parchment paper, spread it with a spatula. Cover with another parchment paper, and roll with a rolling pin as thin as you can. The thinner you will roll the crispier the crackers will be.
- Remove the top parchment paper and move the bottom one (with cracker dough) on a cookie sheet and bake in the oven for 10 minutes at 300F.
- Remove the crackers from the oven, and let the oven door open for 5 minutes to release the heat. Meanwhile score the crackers – use a pizza cutter to score the dough into whatever shape you want.
- Then pop them back in the oven and shut the door. Keep them there for 10-30 minutes to dry and crisp up.
- Remove from the oven an let them chill for 5-10 minutes, they will crisp up even more when out. Then you can break them apart and enjoy!
Notes
Amaranth Popping Tips
To make amaranth puffs is just like making popcorn, you use a very hot pan, you drop the amaranth seeds and they puff in a few second. Here a few tips that can help:- Use one table spoon of seeds at a time, and choose a pan with a wide bottom and high walls.
- Get the pan very hot before dropping the amaranth. I usually turn the heat knob to 6-7 (medium high) for about 4 to 5 minutes.
- Do a test with e few seeds, if they puff after 3 second once dropped, then you’re good to go.
- Shake the pan a few times while the amaranth puffs. Cover with a glass lid briefly (while it puffs) to prevent a mess. Remove immediately from heat after the last seed pops.
- Transfer the puffed amaranth to a sieve. This naturally separates the un-puffed amaranth seeds.
- Enjoy the puffed amaranth by itself or sprinkled on yogurt, salad and other recipes like granola, cereal, snack bars and even desserts.
Tips For Perfect Puffed Amaranth And Seed Crackers
As a sweetener I used maple syrup, but you can also use agave syrup, honey, or date syrup. If you prefer less sweetness then use less maple syrup and replace it with just water. Make savory amaranth and seed crackers: add more sea salt and sprinkle with your favorite herbs or spices. Use more or other seeds, choose between chia seeds, hemp seeds, poppy seeds, sunflower or even pumpkin seeds. How Much Puffed Amaranth I will Get? For every 1 tablespoon of amaranth seeds you will get 2 tablespoons of amaranth puffs. Save Time: If you don’t have time to make puffed amaranth yourself, then buy some popped amaranth online, I didn’t see any at the store yet. The crackers can be stored easily on your kitchen counter, they will remain crisp for up to 5 days. For longer storage use a closed container to preserve freshness.Nutrition
The information shown is an estimate provided by an online nutrition calculator.
The information shown is an estimate provided by an online nutrition calculator.
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Tam
Tuesday 23rd of February 2021
Loved that these crackers are sooo easy to make!
HealthyTasteOfLife
Tuesday 23rd of February 2021
Indeed they're pretty simple and don't require a lot of ingredients!