Rosemary Nut Crackers
Rosemary Nut Crackers
These teff‑flour crackers are sweet, savory, and aromatic. Perfect with cheese, dips, or straight off the tray.
- Author
- Maskal Teff
- Prep Time
- 25 minutes
- Cook Time
- 55 minutes
- Category
Snack
Ingredients
- 1 cup Maskal 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 (ex: dried cranberries, 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
Directions
- Preheat oven to 350°F. Spray an 8˝ x 4˝ loaf pan with non-stick spray.
- In a large bowl, add Maskal Teff flour, baking soda, and salt. Mix together. Add buttermilk and sweeteners, mixing until combined. Stir in the dried fruit, nuts, seeds and rosemary just until combined.
- Pour into prepared loaf pan. Bake for about 35 minutes or until golden and springy to the touch.
- Remove from pan and 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.
- Slice the loaf as thin as possible and place the slices in a single layer on a parchment lined baking sheet.
- Bake at 350°F for 10 minutes, then turn them over and bake another 10 minutes until crisp and golden in color.
- Remove from pan and let cool completely on a wire rack. Store in a sealed container or freeze.
