Amaranth Graham Cracker

3/4    cup amaranth flour 

1/4    cup millet

1/4    teaspoon cinnamon
1/4    teaspoon vanilla powder
1/4    teaspoon nutmeg

1/4    teaspoon baking soda

1/4    cup raw or organic milk or almond milk

1-2    tablespoon(s)  raw honey or date syrup

6       tablespoons  raw or organic butter cut into small pieces (cold)
Pinch of sea salt

• Put all the ingredients into the food processor. Pulse a few times until it gathers into a ball.

• Remove from the bowl, cover and refrigerate for 2 hours.

• Preheat the oven to 310 degrees. 

• Lightly grease a baking sheet or a piece of  parchment paper ( approximately 18x13 inches) and dust with flour.

• Dust your working area or a board with amaranth flour.  Roll out the dough until it is 1/4 inch thick. If the dough is sticky just dust the dough with amaranth flour and continue. Cut with a cookie cutter or knife into 2x2 inches square and place on a baking sheet.

• Bake in the oven for 25-30 minutes or until the edges start browning.