Heidi’s Savory Crackers — Mexican Variation

Ingredients:

• 1/2 cup amaranth flour
• 1/2 cup blue corn flour
• 1/4 cup arrowroot powder
• 1/4 tsp. sea salt
• 1/2 tsp. baking soda
• 3 Tbsp. softened butter
• 1/2 tsp. chili powder
• 1/2 tsp. cumin seed
• 5 Tbsp. water (approximately)

1. Heat oven to 350 degrees.
2. Sift or blend dry ingredients together with a wire whisk.
3. Using a whisk, pastry cutter, or fork, work butter into
   flour mixture.
4. Add just enough water to make dough stick together to
   form a ball.
5. On a floured surface, or between wax paper, roll dough
   flat (approximately 1/4 inch thick).
6. Sprinkle surface lightly with Herbamare and Dr.
   Bronner’s salt.
7. Transfer to greased cookie sheet.
8. Cut into rectangles, squares, triangles and diamond
   shapes.
9. Bake for 15 minutes or until edges just begin to brown.
10. Remove from oven and place on wire rack.
11. Place rack of crackers on cookie sheet and put back in
    oven to become crisp.
12. Turn off oven and serve.