Teff Crackers with Seeds

Baking TIME

18-25 mins

Crisp and crunch, these crackers are perfect with dips and salads. Spices and seasoning can be adjusted for extra flavour, we love adding a good pinch of the Ethiopian chilli.

Ingredients

80g (2/3 cup) white or brown teff flour

1g (1 tsp) za’atar

Pinch of sea salt

42g (¼ cup) ground linseed

42g (¼ cup) linseed

35g (¼ cup) sunflower seeds

35g (¼ cup) pumpkin seeds

10g (1 tbsp) sesame seeds

125mL (½ cup) water

15mL (1 tbsp) olive oil

Method

Step 01

Preheat oven to 190 ˚C.

Step 02

In a medium bowl, combine Lovegrass teff flour, za’atar and salt. Add ground linseed, whole linseed, sunflower, pumpkin and sesame seeds until combined.

Step 03

Add water and olive oil, mixing until combined and seeds are well-distributed throughout the dough.

Step 04

Place the ball of dough on baking paper on a hard surface. Cover with another sheet of baking paper.

Step 05

Use a rolling pin to flatten the dough to 3-4mm thickness.

Step 06

Transfer to a baking sheet and remove the top piece of baking paper.

Step 07

Use a knife to score into the surface the shape you would like for your biscuits.

Step 08

Bake in preheated oven for 18-25 minutes or until golden and firm.

Step 9

Take crackers out of the oven and leave to cool and harden. Break into pre-scored pieces using your hands.

Step 10

Store in an airtight bag or container – eat within 1 week.