I tried a couple of other recipes thus far too. Amaranth Crackers (page 60) turned out great. I especially like them as they are gluten free. I avoid processed food as much as possible but I love chips and crackers; it can be difficult to meet that “crunch” satisfaction. These crackers provide that “crunch”. They taste similar to Chex cereal. I baked one batch and dehydrated another batch; I liked the baked version better. I had mine with a bowl of chili.
If you are looking for a fun cookbook to learn about Native American indigenous food and recipes to try, I would recommend checking out The Sioux Chef’s Indigenous Kitchen.
Do you experiment in your kitchen with foods from other cultures? Do you have a favorite culture of food you enjoy making? Have you tried any Native American food?
Be blessed and be a blessing,
Heather