½ cup amaranth flour
¼ cup brown rice flour
½ cup tapioca starch
½ cup potato starch
½ cup brown sugar
2 tsp baking powder
1 Tbsp cinnamon
½ tsp xanthan gum
½ tsp baking powder
½ tsp salt
1 cup cold butter or shortening (in pieces) (I like to use ½ c cold soy butter, ½ c coconut oil)
¼ to ½ cup cold water
½ cup honey
2 tsp extract (vanilla, maple & almond are my favorite!)
· Mix together dry ingredients first. Then cut in cold butter/shortening until you get a crumbly mixture. Unfortunately I have found the easiest way to do this is to use your hands – it’s quicker and much messier.
· Add in honey and vanilla (or other) extract. Start with adding just ¼ cup of water and mix together. You want to have a nice ball of dough when you get done mixing so gradually add in enough water to get there. I typically use ½ cup and it works fine.
· Once your dough is the right consistency, divide into three sections.
· The next step is up to you really. You are going to need to place the finished squares onto a baking sheet lined with parchment paper. The dough tends to fall apart during transportation if you just try and move by hand. I find the best method is to roll out the dough in between two pieces of parchment paper. Once you get to the desired thickness (1/16-1/8th of an inch), place the bottom piece of parchment paper with dough onto the baking sheet.
· Pierce the dough with a fork all over and delicately slice into squares. Repeat with the remaining dough.
· Bake for 10-15 minutes at 375°F. Makes (roughly) 15 3” square cookies 1/8 inch thick.
o Note: The baking times of the crackers will depend on the thickness of the dough. It may take a little longer if your dough was rolled into thick squares, or take less time if the crackers are really thin. It all depends on your preference.
o My kids and I also like to use cookie cutters to cut the crackers into fun shapes.
o Store these crackers in a sealed container or bag and they keep for about a week.