If you’re trying your darndest to avoid snacking between meals, you’re wasting your time. If you’re really serious about eating well, and feeling
great amazing, you need to get your snack on. In fact, stop reading this post and get a snack. Right now.
May I suggest crackers?
I’m talking about teff crackers. Easy-to-make, 3-ingredient (less the water and salt), zero crackers that will make you feel great. Energized, And anything but hungry after eating just a few.
I know, it’s a lot to ask from a cracker, but I’m here to show you how to do it.
It starts with teff, the world’s tiniest grain.
Teff may be small, but it is mighty. Naturally gluten-free, high in fiber and protein, and a good source of vitamins and mineral, it has long been a staple of Ethiopian cooking. It is estimated that Ethiopians get about two-thirds of their dietary protein from teff. And as for an empowering food, consider this: long-distance runners from Ethiopia have credited their energy, health and superior running abilities to the grain. (I’m convinced!)
Transforming this nutty grain into scrumptious crackers is a breeze.
(1) Cook the teff (about 15-20 minutes)
(2) Add the salt, a bit of oil, ground flax and some additional water.
(3) Spread the mixture onto a cookie sheet with your fingers (can you fingerpaint? If “yes,” you can do this.)
(4) Bake. Cut into cracker sizes.
(5) Eat. Solo, or with peanut butter, crackers, hummus, jam, cheese, guacamole, etc.
Crunchy, nutty, filling, low-calorie, enjoyed by picky husbands and children (alright, I can only account for my own)–have I convinced you to embrace snacking and make a batch of these crackers?
I hope so. You can thank me later. After your fastest-ever run. 🙂
- In a medium saucepan, bring 2 cups water to a boil; whisk in the teff and salt. Reduce heat to low and simmer, covered, for 15 to 20 minutes or until water is absorbed. Remove from heat and add the coconut oil, stirring until melted.
- Stir the flaxseed meal and remaining water into the teff mixture until blended. Let stand for 15 minutes.
- Meanwhile, preheat oven to 375F and line a large baking sheet with parchment paper.
- Spoon portions of the teff-flax mixture onto prepared sheet. Using your fingers, press it out to evenly cover the entire surface of the sheet, smoothing with fingers so that it is an even thickness (it need not be perfect).
- Bake in the preheated oven for 1 hour. Remove from oven and, using parchment, invert the cracker onto the sheet; peel off the parchment. Return to oven and bake for 55 to 60 minutes longer or until crackers are dry and seem crisp. Remove from oven and, using a pizza wheel or sharp knife, immediately cut into bit-size crackers (I did 10 rows, 6 columns; you can make them any size you like).
- Cool completely. Store an airtight container at room temperature for 2 to 3 weeks,