A simple luxury is to be able to offer your own homemade crispbread for breakfast or the drink. Today I make a super simple crispbread with teff and seeds!
What is teff really?
In this particular crispbread, we will make use of the teff flour. A wonderful whole grain flour that is used a lot in Ethiopia and Eritrea where it has been cultivated for a very long time. There, the flour is often used for making injera, a fantastic flatbread made of fermented teff seeds and eaten daily with many of the meals.
Teff (is from origin gluten free) can now be purchased al over the world, both in whole seeds/grains and flour. If you haven’t yet made the acquaintance with teff, this recipe for crisp bread could be an easygoing introduction to it.
Since the grains are so small they can’t be peeled before grinding, which means that the flour always is a whole grain flour full of fiber and nutrients.
The flour has a rather dark color and gives a beautiful “bite” to breads. For best results when baking, blend the teff with any other kind of flour, such as sorghum, rice or buckwheat flour.
If not, the chances are that you get a too heavy, sticky bread that most probably wasn’t the intension.
The seeds can be used as a substitute for rice, quinoa, etc. and can also be cooked for making a porridge as an alternative to oatmeal.
Simple to make!
This crispbread is so simple to make and delicious crunchy with all the seeds in. When bakes, store it in a tin can so it retains its crispiness.
You choose the shape and size you prefer yourself. If you can’t be bothered to cut the bread halftime during the baking, just flip the bread and continue baking.
It can easily be broken into bite pieces later. Or do you make round morsels and top it with some goodies to accompany a drink instead.
Let’s get started!
Crispbread with teff and seeds
Makes about 20 small crispbreads
1 dl / 65 gram sunflower seeds
1 dl / 65 gram of whole flax-seed
1 dl / 55 gram pumpkin seeds
1 dl / 60 gram sesame seeds (preferably unpeeled and not roasted)
1 dl / 60 gram teff flour
1/2 dl / 35 gram buckwheat flour
1/2 tablespoon of good sea salt
2 dl / 170 gram water (boiling hot)
0.5 dl / 45 gram of olive oil
optional 1 teaspoon coarse support fennel seeds / caraway / sesame seeds to sprinkle on top
optional 1 teaspoon of good sea salt to sprinkle on top
How do I do it?
1. Prepare a baking tray with baking parchment. Preheat the oven at 150 ° C.
2. Blend all dry ingredients in a bowl.
2. Add the oil and the boiled water. Mix well, be careful so that you don’t burn your fingers!
3. Flatten out the dough thin on the baking parchment. Moisten your hands with water to make it easier!
If preferred, sprinkle some salt flakes and spices on top of the flat dough.
4. Place the tray in the lower part of the oven. Set a timer for 25 minutes.
5. Remove the tray and cut the crispbread into bite-sized squares. Turn them upside down to make sure they bake evenly and doesn’t get burned.
6. Bake the crisp bread for another 30 minutes and let them cool off on a grid.
This recipe is free from gluten, lactose and refined sugar.