2 tablespoons pistachio nuts, finely chopped (¼ cup pistachios in shells)
freshly ground black pepper
In a small pot, combine the teff and amaranth with 1 ½ cup 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.
Preheat the oven to 325°F.
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.
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.
Store in an airtight container for up to 1 week.
THE TEFF COMPANY
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.