The Lovegrass

Teff Crackers with Seeds


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




  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.

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