These beautiful gluten-free crackers are speckled with black chia seeds and little chunks of red tomato. Serve them with pesto or hummus for dipping, or with a good quality raw organic cheese. When I make this recipe I double, or triple it so I can have a jar of crackers on the counter ready for school lunches or an on-the-go snack. In this recipe, I use my own homemade Sun-Dried Tomatoes, but you can also use organic dehydrated tomatoes found at your local health food store.
Ingredients
¼ cups
sun-dried tomatoes
cut into small pieces
2 tablespoons
chia seeds
½ cups
hot
water
3 tablespoons
extra virgin olive oil
½ teaspoons
sea salt
1 cups
amaranth flour
