As published in Ecoparent Magazine

Amaranth is an ancient Mexican superfood that cooks like rice. But this isn’t your ordinary carbohydrate grain: it’s a complex, protein-rich, teeny tiny seed with a pretty potent nutrition profile!

Containing more protein than soy, more calcium than milk, and more iron than spinach, amaranth is particularly high in lysine (an amino acid vegetarian diets are generally low in) and packed with B-complex vitamins. Both aid in metabolism while the B vitamins are important for supporting our adrenals and mood-stabilizing neurotransmitters—all important building blocks for balanced hormone health.

These crackers take advantage of that crispy bite from the popped amaranth and are an excellent vehicle for hummus or as crunchy, earthy additions to light, fresh vegetable salads. Even by themselves they provide a fibre-packed protein boost – ideal for an easy-to-pack, on the go snack that allows for a more moderate rise in insulin levels than a sweet bar, thus helping to stabilize mood and keep those other sweet cravings under control.


1 c almond meal
1 c sunflower seeds
1/2 – 3/4 c raw amaranth
1/4 c coconut oil
1/3 c water or herbal tea
1 tsp turmeric root powder
1/4 tsp sea salt


1 Pop raw amaranth. Yield should be about 1 cup.

2 Grind sunflower seeds and almond meal in a food processor until you have a fine meal. Dump into bowl.

3 Add popped amaranth to meal, then blend in wet ingredients with dry mix.

4 Thinly spread mixture on to a well-greased 11×15-inch baking sheet. With your hands or a wrap-covered rolling pin, evenly flatten.

5 Score crackers for the size and shape you would like.

6 Bake at 300°F for 30 minutes. Store in a sealed container. Will keep best in the fridge, but will keep short-term at room temperature.