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Everything Amaranth Crackers

Hands-on time 15 mins
Total time 45 mins

Serves 8 (serving size: 4 crackers)

Not just for breakfast anymore! The popular everything bagel topping makes delicious savory flavoring for these whole-grain bites. Toasting the amaranth flour removes some of its bitterness and strong grassy flavor, resulting in a nutty-tasting cracker with a light, crisp texture.


  • 4 ounces amaranth flour (about 1 cup plus 2 tablespoons)
  • 3 tablespoons cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup extra-virgin olive oil
  • 5 to 6 tablespoons ice water
  • 1 large egg yolk, lightly beaten
  • 2 teaspoons sesame seeds
  • 1 1/2 teaspoons poppy seeds or black sesame seeds
  • 3/8 teaspoon cracked black pepper

Nutrition Information

  • calories 156
  • fat 9.1 g
  • satfat 1.5 g
  • monofat 5.4 g
  • polyfat 1.1 g
  • protein 3 g
  • carbohydrate 16 g
  • fiber 2 g
  • sugars 0 g
  • Est. Added Sugars 0 g
  • cholesterol 23 mg
  • iron 2 mg
  • sodium 158 mg
  • calcium 58 mg

How to Make It

  1. Preheat oven to 350°F.
  2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Spread flour out in an ovenproof skillet or jelly-roll pan. Bake at 350°F for 15 minutes or until lightly browned and flour smells nutty and not grassy, stirring every 5 minutes. Cool flour.
  3. Increase oven temperature to 375°F.
  4. Place flour, cornstarch, and next 4 ingredients (through salt) in a food processor; pulse 3 times to combine. Drizzle flour mixture with oil; pulse to combine. Drizzle 5 to 6 tablespoons ice water through food chute while pulsing mixture, just until a dough forms. Remove dough from processor.
  5. Roll dough to 1/8-inch thickness between sheets of plastic wrap. Cut with a 2-inch round cutter to form 32 rounds, rerolling scraps. Arrange dough rounds on a large baking sheet lined with parchment paper. Brush egg yolk over dough. Combine sesame seeds, poppy seeds, and pepper; sprinkle over dough, pressing gently to adhere. Bake at 375°F for 15 to 16 minutes or until lightly browned. Place crackers on wire racks; cool completely.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;