Question ID: 3000-11911-0-1-2-3
Recipe Description
A stainless steel pot with long handle and see through glass lid is a must.Heat the pot on medium to high heat for a few minutes.Drop only 1/4 tsp or so amaranth to test the temperature, if the grains pop immediately and become dark in color, the pot is too hot; if the grains takes long to pop or not pop but become dark in color, the pot is not hot enough, discard the burnt batch, adjust the heat and time you drop the second batch of the dry grains and it is the right hotness at any second. Once it's ready, you can keep popping without stopping. Please view my video for reference.
Use TIME DEFROST function to defrost frozen peaches on bursts of 3 minutes until defrosted.Chopped dried apricot and dried plum to small pieces.Peel and cut kiwi to chunks.Add each pair of fruits to your blend.Use Pulse and High Puree or whatever function that works to blend the fruits to thick puree. Add water 1 tbsp. at a time to get your blender going if it's too thick for it. I didn't need to add any water for the cracker using fresh kiwi.Empty the puree to a baking sheet lined with parchment paper. to be sure, I used a lightly oily brush on the parchment paper.Spread the puree to a consistent thin layer on the baking sheet, the thinner the better, I used a soft tip spatula. It actually takes time to do this. I found doing it slowly is the quickest way to do it.Generously sprinkle popped amaranth over the fruit base, I used one cup per sheet. Pat over the top so they stay bound.
Bake at lowest oven temperature which is 170F on mine for 4 hours. Set timer at 3 hours to check on it.When you break off a small piece on the edge and it's crunchy, it's done. When it's cool, it will be crunchier. Peel away the parchment paper, let it cool.Break the whole sheet to small pieces or use kitchen rotary cutter or scissors to cut to small pieces. If you want the cracker to be regular shapes and sizes, remove it from oven at 3 hour point when it's still hot and pliable, cut it to regular crackers, return it to oven to bake until they are crunchy.Store in airtight container if not consumed right away.
Serve just it or sprinkle light sea salt to add zest to the flavor.This Instructable will be entered in a couple of contests. Please vote for it If you like it. I really appreciate your vote which means a lot to me. Thanks.
Question & Answer
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