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
Est. added sugars 0g
How to Make It
Preheat oven to 350°F.
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.
Increase oven temperature to 375°F.
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.
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.
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