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Gluten-Free Crackers
with
Feta Ricotta Dip
**
Gluten-Free Amaranth Crackers
Have you heard of amaranth flour before? I am only discovering it now and am very impressed with this under-rated gluten-free flour. After testing it in several recipes, including these crackers, I would only use it in savoury bakes and dishes, due to its nuttiness and earthiness. It is not suitable in sweet baking recipes.
Health Benefits of Amaranth Flour
Not only are these amaranth crackers extremely healthy and gluten-free, but they are also lactose-free and vegan. They are easy to make and produce a tin full in no time.
Amaranth flour has the highest protein compared to any other gluten-free grain. Used widely by Aztec and Inca civilisations, it is produced by grinding seeds from the amaranth plant into a fine powder. Even though it is not a grain, it copies the same attributes to a gluten-grain in taste and texture.
How to serve these crackers
These crackers go well with any dip, soups or with a cheeseboard. Try the uncomplicated feta ricotta dip (not vegan, but vegetarian) to go with these crackers. The recipe is included in the recipe card.
Gluten-Free Crackers with Feta Ricotta Dip
Equipment
Ingredients
GLUTEN-FREE AMARNATH CRACKERS
- 4 tbsp sesame seeds
- 70 g amaranth flour
- 2 tbsp olive oil
- 2 tbsp runny honey
- 2 tsp gluten-free baking powder
- ½ tsp xanthan gum, or
- 1 tsp psyllium husk powder
- 1 tsp salt
- 4-6 tbsp water
Honey glaze
- 1 tbsp honey
- 1 tsp water
Sprinkles
- 1 tbsp black or white sesame seeds
FETA RICOTTA DIP
- 100 g feta cheese
- 50 ml milk
- 100 g ricotta cheese
- 1 small garlic clove, minced
- 20 ml olive oil
- 1 tbsp fresh parsley, finely chopped
- ¼ tsp white pepper
Instructions
GLUTEN-FREE AMARNATH CRACKERS
- Blend the sesame seeds in a food processor until finely ground.
- Mix in the rest of the ingredients and process until the mixture comes together.
- Transfer the dough to a countertop to roll out between two sheets of baking paper.
- Roll out the dough as thinly as possible and begin cutting out with either a square cookie cutter or freestyle your shape with a knife.
- Transfer the biscuit shape to a lined baking tray using a spatula.
- In a small bowl, mix the honey glaze by mixing the honey and warm water together.
- Brush each biscuit with the honey water glaze mixture followed by sprinkling them with the black or white sesame seeds.
- Bake for 15 minutes until crisp and slightly golden on the edges.
- Allow them to cool down on the baking tray and remove to dry out further on a wire mesh before serving with the feta ricotta dip or storing in an airtight container.
FETA RICOTTA DIP
- Prepare the dip by combining all the ingredients together in a medium bowl using a fork then transfer the dip to a serving bowl. Serve with the gluten-free amaranth crackers and vegetable crudities
Notes
- Crackers keep for 5 days in an airtight container.
- Feta ricotta dip keeps for 3 days in the refrigerator
