Simple to make and taste great.
2 tbsp Teff grain – pre-soaked in water for 3-4hrs prior or overnight, wash thoroughly after soaking (if you have time or think about it!) otherwise just wash the grain.
1/2c Sorghum flour
1/3 heaped c Tapioca flour
1 c warm water
1 c Mixed seeds (i.e. pumpkin, sunflower, chia, sesame)
Good pinch of Sea salt or Himalayan salt
Cracked fresh Black pepper
Pre-heat the oven to 180-190oC fan assisted. Line or grease 2 baking trays approx.. 13 x 9”
In a large bowl mix the flours and water together then mix everything else in until well combined…you’ll have a runny liquid mess. Pour this between the trays and move around or tap on the bench until the mixture is evenly settled in the trays. Bake for approx.. 30mins or golden brown.
Turn out on to cooling tray then break up to get rustic crackers. Store in airtight container.
Great with cheese, dips or a side to soup
Note: Teff grain – be careful as it’s like washing sand! You’ll need an ultra fine sieve and bowl, hold the bowl under the sieve to catch the grain from going down the sink.