Pistachio Amaranth & Teff Crisps

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Pistachio Amaranth & Teff Crisps
A superb flat smear of your favorite grains sprinkled with pistachios. This tasty snack is packed full of fiber and protein to help you get through your slow afternoons!
Serves: 16 crisps
  • ¼ cup Maskal Teff grain, brown or ivory
  • ¼ cup amaranth whole grain
  • 1 ½ cups water
  • 2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons finely chopped pistachio nuts (1/4 cup pistachios in shells)
  • Sea salt
  • Freshly ground black pepper
  1. In a small pot, combine the teff and amaranth with 1 ½ cups water over high heat and bring to a boil. Reduce the heat and simmer, stirring occasionally, until liquid is absorbed, and the grains are tender, about 25 minutes.
  2. Preheat the oven to 325°F.
  3. Line two baking sheets with parchment paper. Coat the parchment paper with olive oil. Drop evenly spaced tablespoons of the cooked grain on the parchment paper and use a spatula, coated with olive oil, to spread the grain in a very thin layer. Sprinkle with salt, pepper, and pistachios.
  4. Bake until the crackers start to lift from the parchment paper and are golden brown, around 35 - 40 minutes, then flip over and return to the oven for another 5-10 minutes to crisp up the middles.
  5. Store in an airtight container for up to 1 week.

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