Teff

Teff is a fine grain, it is less than 1mm diameter. Traditional Ethiopian bread is made using fermented teff flour, which is naturally gluten free. Teff, being a tiny grain, is rich in fibre. Teff also contains similar amounts of protein as lentils, about 13%.

This suggested recipe below is simple but a great entertainer. It is a very healthy choice, and quick to prepare. The Tzatziki is made with raw zucchini and has a few more secret ingredients to make it unique.

Tzatziki and Teff Crackers

Ingredients:

Dip:
1 small zucchini
1 cup Greek yoghurt
12 mint leaves
1 garlic clove, finely minced
1 tablespoon tahini
1 teaspoon lemon juice, fresh
1/4 teaspoon lemon zest, finely grated
Salt and white pepper to taste
Crackers:
2 tablespoon black chia
1/2 cup warm water
1 tablespoon olive oil
1/4 cup teff flour
1/4 cup quinoa flour
1/2 teaspoon himalayan salt
1/4 teaspoon cracked pepper

Cooking:

1. Turn oven on to 170C.
2. Grate zucchini and use some of the allocated seasoning, leave for 5-10 minutes. Finely chop mint leaves.
3. Mix all the ingredients for the dip, but discard excess juices from the zucchini. Now the Tzatziki is ready.
4. Mix chia seeds in the warm water and put aside for a few minutes.
5. Mix all the ingredients for crackers except the salt and pepper.
6. Cover a tray with baking paper and spread the dough as thin as possible using a spatula (about 1-2 mm). Then sprinkle the salt and pepper evenly over the whole dough surface.
7. Bake with no fan for 15-20 minutes. Take out and cut or break into different shapes.

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