2h cup all-purpose flour 'A cup amaranth flour
Coarse sea salt Vz teaspoon baking powder 2Vi tablespoons olive oil '/< cup water
Vt teaspoon each poppy, fennel, sesame, and amaranth seeds Vi teaspoon paprika t Preheat the oven to 375°. Line a baking sheet with cooking parchment. 2 In a food processor, blend flours,
V2 teaspoon salt, and baking powder. Add 2 tablespoons oil and pulse until the mixture resembles coarse crumbs. Slowly add water, pulsing just until the dough comes together.
3 Scrape out onto a floured board and use a floured rolling pin to roll out a rectangle that is Hi-inch thick. Cut into squares and place on baking sheet. Brush with remaining oil and sprinkle with seeds, paprika, and Vi teaspoon salt,
4 Bake until crackers are golden on edges and bottoms, 10 to 15 minutes.
Reprinted with permission from Eat Well by Charity Ferreira (Oxmoor House, 2008).
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