The Lovegrass

Teff Crackers with Seeds

Ingredients

80g (2/3 c.) White or Brown Teff Flour

1g (1 tsp) za’atar

Pinch sea salt

42g (¼ c.) ground linseed

42g (¼ c.) linseed

35g (¼ c.) sunflower seeds

35g (¼ c.) pumpkin seeds

10g (1 Tbsp) sesame seeds

125mL (½ c.) water

15mL (1 Tbsp) olive oil

 

 

Method

  1. Preheat oven to 190˚C
  2. In a medium bowl, combine Lovegrass Teff Flour, za’atar and salt. Add ground linseed, whole linseed, sunflower, pumpkin and sesame seeds until combined.
  3. Add water and olive oil, mixing until combined, and seeds are distributed throughout the dough.
  4. Place the ball of dough on baking paper on a hard surface. Top with another sheet of baking paper.
  5. Use a rolling pin to flatten the dough to 3-4mm thickness.
  6. Transfer to a baking sheet and remove the top piece of baking paper.
  7. Use a knife to score into the surface in the shape you would like your biscuits.
  8. Bake in preheated oven for 25-30 minutes, or until golden and firm.
  9. Take biscuits out of the oven and let cool and harden. Break into pre-scored pieces using your hands.
  10. Store in an airtight bag or container – eat within 1 week.

More recipes

Teff Penne, mozzarella and sun dried tomato salad

Teff Almond Doughnuts

What is teff?

A native of Ethiopia, Teff is the smallest and possibly the most ancient of all grains. A nutritional powerhouse, it is packed with vitamins, minerals, fibre, protein and prebiotics (which your gut will love).

Throughout Ethiopia each village grows its own unique variety of Teff seed – keeping a natural diversity unparalleled to any other crop in the world. A labour of love, it is still harvested using ox-plough, a tradition unchanged for thousands of years.

Lovegrass Ethiopia is on a mission to share the benefits and the uniqueness of Ethiopian Teff with the world and in so doing open a fair market and tell the story of the traditional farmer.