TTeff Rosemary Nut Crackers
Serves: 30 or so crackers
  • 1 cup teff flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk
  • 2 Tbsp coconut sugar
  • 2 Tbsp agave, honey or maple syrup
  • ½ cup dried fruit, chopped (I used dried cranberries and apricots)
  • ¼ cup pumpkin seeds, toasted
  • ¼ cup pecans, toasted and chopped
  • 2 Tbsp sesame seeds
  • 2 Tbsp flaxseed
  • 1 Tbsp fresh rosemary, finely chopped
  1. Preheat oven to 350°F. Spray an 8˝ x 4˝ loaf pan with non stick spray.
  2. Mix together the flour, baking soda and salt in a large bowl.
  3. Add the buttermilk and sweeteners.
  4. Stir in the dried fruit, nuts, seeds and rosemary just until combine and everything is wet.
  5. Pour into prepared loaf pan. Bake for about 35 minutes or until golden and springy to the touch.
  6. Remove from pan ad let cool on a wire rack. The cooler the loaf, the easier it is to slice it really thin. Consider putting it in the fridge for a few hours or overnight.
  7. Slice the loaf as thin as you can and place the slices in a single layer on a baking sheet.
  8. Bake at 350°F for 10 minutes, then turn them over and bake another 10 minutes until crisp and golden in color.
  9. Remove from pan and let cook completely on a wire rack. Store in a sealed container or freeze.
Recipe by Bistro OneSix at