Savory beet crackers recipe made with beet puree, za'atar and other healthy wholesome ingredients. They make wonderful appetizers and are great for snacking and with soups and salads. This beet crackers recipe is perfect for when you want a crunchy snack while on a gluten-free, dairy-free, vegan or clean eating diet.They are light, crisp and healthy. Mix together a few basic pantry staples, roll, cut, and bake! No rising time required. Za’atar spice takes these beet crackers to the next level. They will impress everyone.
🍽 Y I E L D S
60 Crackers
⏰ T I M E
prep time - 20 minutes
bake time - 30 minutes
total time - 50 minutes
INGREDIENTS:
1 cup amaranth flour
1/2 cup beet puree
1/4 cup oil (I used avocado oil)
1 tsp+more za'atar
1/2 tsp garlic powder
1/2 tsp baking powder
1/2 tsp salt
WORKING THE MAGIC:
Preheat the oven to 350°F.
In a large bowl, mix together the amaranth flour, beet puree, oil, 1 tsp za'atar, garlic powder, baking powder and salt together to make a smooth dough. Knead for about 30 seconds, or until the dough looks consistent and feels pliable in your hands.
Divide the dough in half and, on a piece of parchment paper or a silpat, flatten each piece into a small rectangle.
Using a rolling pin, roll each piece of dough to about 1/16" thick. The dough will have misshapen edges; that's part of its charm! Using a knife or pizza cutter, cut the dough into 1 ½" squares.
Transfer the dough and parchment or silpat together onto a baking sheet. Lightly brush the tops of the sourdough crackers with oil. Sprinkle the tops of the crackers generously with za’atar and some flaky salt.
Bake crackers for 20 to 25 minutes, rotating the pans halfway through, or until the squares are starting to brown around the edges.
Cool completely, then store in an airtight container at room temperature for a week.
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