Good Seed Crackers

Since I posted about vegan cheese and have another cheesy review coming up soon, I suppose it’s only fair to write about crackers too. Next on the list is wine. (Not really.)
I think I love these even more than the quackers of ages ago, Chaz can’t decide between the two, so I’m making batch upon batch of each to help him out. Am I being played here?
This recipe is proud to appear in the recently released Great Vegan Protein Book.

The Seed Crackers

Make sure to cook your amaranth to a 1:1 1/2 amaranth to water ratio to obtain a more pilaf-like seed than the porridge-like one a 1:3 ratio would yield.

3 tablespoons (30 g) white chia seeds
1/3 cup (80 ml) water, more if needed
1/2 cup (120 g) packed cooked and cooled amaranth (see headnote)
1/2 cup plus 2 tablespoons (75 g) whole wheat pastry flour, plus extra for rolling
3 tablespoons (30 g) shelled hemp seeds
3 tablespoons (23 g) golden roasted flax seeds
2 tablespoons (15 g) almond meal
1 1/2 teaspoons nutritional yeast
Generous 1/2 teaspoon fine sea salt
2 tablespoons (30 ml) olive or grapeseed oil

Combine the chia seeds with the water in a small bowl. Let stand 2 minutes, to thicken.
Place the amaranth, flour, hemp seeds, flax seeds, almond meal, nutritional yeast, and salt in the bowl of a stand mixer. Add the thickened chia mixture and oil on top. Use a stand mixer fitted with a flat blade attachment to thoroughly combine. If the dough is crumbly or dry, add extra water, a few drops at a time. The dough should come together as a not-too-sticky ball. Shape the dough into a 5-inch (13 cm) disc; tightly wrap the dough in plastic wrap, and refrigerate for 2 hours, or overnight.
Preheat the oven to 400°F (200°C, or gas mark 6). Line two large baking sheets with parchment paper. Divide the dough into 4 portions.
Place a quarter of dough on a lightly floured piece of parchment paper, lightly dust the top of the dough with flour, and roll out extremely thinly, about 1/16 inch (1.6 mm). Using a 2-inch (5 cm) round cutter, cut the dough into crackers, and transfer to the prepared sheets. Roll out the dough scraps until you run out, and repeat with the other 3 quarters of dough. You can also wrap the remaining dough tightly, and place it back in the refrigerator for later use, up to 4 days.
Bake for 8 minutes, and check for doneness: the crackers should be light golden brown all over. Some crackers are likely to bake faster than others, just remove those that are ready and transfer them onto a wire rack; bake the rest until ready, in 1 minute-increments, until light golden brown all over too. Let cool on a wire rack before storing in an airtight container at room temperature. Leftovers should be enjoyed within 2 days.

Yield: About 100 crackers