Amaranth Umami Crackers

These flavorful, crispy crackers are only made with 3 ingredients! (Does water even count?) I first made these crackers when I was looking for a healthy cracker option which, unless you’re using raw, thinly sliced veggies (which are also great), doesn’t really exist.

Amaranth is a TINY grain rich in fiber, protein and manganese (a micronutrient that supports optimal brain function!). When cooked, amaranth becomes significantly sticky. This stickiness allows these crackers to hold together quite well, and eliminates the need for any added binders. I used Trader Joe’s Mushroom Umami spice blend to flavor my crackers, but any salty, savory seasoning will do!

If you haven’t tried my plant-based, spreadable almond cheese recipe, make sure to check it out – these crackers are the perfect vegan cheese companion.

Amaranth Umami Crackers Recipe Vegan Plant-based Trader Joe's Mushroom Seasoning
Amaranth Umami Crackers Recipe Vegan Plant-based

Amaranth Umami Crackers

Course Snack
Keyword amaranth, crackers, healthy, healthy recipe, plant based, snack, umami, vegan, vegan recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1/2 cup uncooked amaranth rinsed
  • 1 cup water
  • 2 teaspoons Trader Joe’s Mushroom and Company Multipurpose Umami Seasoning Blend or your favorite salty, savory seasoning


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper.
  3. Add amaranth and water to a small pot.
  4. Cover and bring to boil.
  5. Reduce to simmer.
  6. Cook for about 20 minutes or until amaranth is sticky, soft and cooked-through. Add Mushroom Umami spice blend and mix until well-combined.
  7. Remove from heat, cover and let cool.
  8. Using your hands, form cooked amaranth into small balls and place, spaced out, on prepared baking sheet.
  9. Using the flat bottom of a glass cup or jar, press balls down into 1/4 inch thick, cracker-like disks. The thinner, the crispier! (If your glass cup is sticking, try putting a piece of parchment paper between the amaranth ball and cup.)

  10. Bake for 30-35 minutes or until crackers are crispy and beginning golden. 

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