Teff Crackers
You're wasting time if you try to avoid eating between meals. You need to snack if you want to eat well and feel great. Stop reading this article and go get a snack. Now.
Ingredients
- 2 cups Water
- 1/2 cup Teff
- 1 tsp Fine sea salt
- 2 tbsp virgin coconut oil (oil of your choice)
- 1 1/4 cups Flaxseed Meal
Instructions
- Bring 2 cups of water to a rolling boil in a medium saucepan; add the teff, salt and tahini. Reduce heat and simmer covered for 15-20 minutes, or until the water has been absorbed. Remove the pan from heat, and stir in the coconut oil until it melts.
- Mix the flaxseed and the remaining water with the Teff mixture. Let the mixture stand for 15 minute
- Pre-heat the oven to 375F. Line a large baking pan with parchment paper.
- Pour portions of the teff and flax mixture on to the sheet. Press it evenly over the surface of the sheet with your fingers. Smooth it out so it's an even thickness.
- Bake the crackers in a preheated oven at a temperature of 175°C for an hour. Invert the cracker on the sheet using parchment and remove the parchment. Return the crackers to the oven for another 55-60 minutes or until they are crisp and dry. Use a sharp knife or pizza wheel to immediately cut the crackers into small pieces. (I made mine 10 rows by 6 columns, but you can make it any size).
- Then, cool completely. Keep an airtight container in a room-temperature storage for up to 2 weeks.
Notes
Storage: Keep the crackers at room temperature in an airtight, sealed container for up to a month.