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2-ingredient high protein teff crackers are a wonder: made with whole grain teff and flaxseed meal, they are vegan, oil-free, nut-free, gluten-free, and packed with great flavor and super-power nutrition!
If you’re trying your darndest to avoid snacking between meals, you’re wasting your time. If you’re really serious about eating well, and feeling great amazing, you need to get your snack on. In fact, stop reading this post and get a snack. Right now.
May I suggest crackers?
I’m talking about high-protein teff crackers. Easy-to-make, 2-ingredient (plus water and optional salt) crackers that will make you feel great, and anything but hungry after eating just a few.
I know, it’s a lot to ask from a cracker, but I’m here to show you how to do it.
Why You Will Love These Teff Crackers
You will find a lot to love about these crackers, including the following:
- Easy to Make (no rolling!)
- High protein (8 grams per serving)
- High fiber (10 grams per serving)
- Oil-free
- Gluten-free
- Vegan (egg-free, dairy-free)
- Crisp and crunchy
- Great nutty taste
- Flourless (made with whole grains)
Ingredients for High Protein Teff Crackers
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Whole grain teff
- Flaxseed meal
You will also need water to cook the teff and mix the dough (I use filtered tap water). I add salt to the dough, but it is adjustable/optional according to your needs and preferences.
What is Teff?
It starts with teff, the world’s tiniest grain.
Teff may be small, but it is mighty. Naturally gluten-free, high in fiber and protein, and a good source of vitamins and mineral, it has long been a staple of Ethiopian cooking. It is estimated that Ethiopians get about two-thirds of their dietary protein from teff. And as for an empowering food, consider this: long-distance runners from Ethiopia have credited their energy, health and superior running abilities to the grain. (I’m convinced!)
How to Make 2-Ingredient High Protein Teff Crackers
Note that the complete directions are also in the recipe card below.
Transforming this nutty grain into scrumptious crackers has a few steps, but they are all simple and straightforward:
Step 1: Cook the Teff Grain
Cooking teff is much like cooking rice n that you combine the grain and water in a saucepan and cook for about 15 to 20 minutes until most of the water is absorbed. The mixture will appear thick and creamy, like a dark version of cream of wheat.
Step 2: Stir in the Remaining Ingredients
Add the ground flax and additional water. I add some salt here, too, but it is always optional/adjustable according to your needs and preferences. The result of all of this mixing is a cohesive cracker dough.
Step 3: Spread & Press the Dough on a Baking Sheet
Line a baking sheet with parchment paper (for easy removal later) and transfer (dump!) the cracker dough into the center. Here comes the fun: use your fingers to press the dough out in an even layer on the baking sheet {if you can finger-paint, you can do it!).
Step 4: Bake the Dough
No need to cut the dough before it bakes; it is actually easier with these crackers to cut once they are partially baked. These bake for a good while. For this first round. bake for 1 hour.
Step 5: Cut into Pieces & Bake Again
Remove the baking sheet from the oven and cut into bite size crackers. A pizza cutter works so well for this task! Return the crackers to the oven and bake for 55 to 60 minutes longer, until dry and crisp.
Step 6: Eat!
It is a good idea to cool the crackers before eating, too :). But as soon as they are cool enough, dig in!
Crunchy, nutty, filling, low-calorie, enjoyed by picky husbands and children (alright, I can only account for my own)–have I convinced you to embrace snacking and make a batch of these crackers?
I hope so. You can thank me later. After your fastest-ever run. 🙂
Storage for the Teff Crackers
Store the crackers in an airtight container at room temperature for up to 1 month.
Happy baking!
Related Recipes
2-Ingredient High Protein Teff Crackers
Equipment
Ingredients
- 2 cups water
- 1/2 cup teff
- Optional: 3/4 teaspoon salt, more or less to taste, or omit
- 1 1/4 cups flaxseed meal
- 1 1/3 cups water
Instructions
- In a medium saucepan, bring 2 cups water to a boil; whisk in the teff and salt. Reduce heat to low and simmer, covered, for 15 to 20 minutes or until water is absorbed. Remove from heat.
- Stir the flaxseed meal and remaining water into the teff mixture until blended. Let stand for 15 minutes.
- Meanwhile, preheat oven to 375F (190C). Lline a large baking sheet with parchment paper.
- Spoon portions of the teff-flax mixture onto prepared sheet. Using your fingers, press it out to evenly cover the entire surface of the sheet, smoothing with fingers so that it is an even thickness (it need not be perfect).
- Bake in the preheated oven for 1 hour. Remove from oven and, using parchment, invert the cracker onto the sheet; peel off the parchment.
- Return to oven and bake for 55 to 60 minutes longer or until crackers are dry and seem crisp. Remove from oven and, using a pizza wheel or sharp knife, immediately cut into bit-size crackers (I did 10 rows, 6 columns; you can make them any size you like).
- Cool completely. Store an airtight container at room temperature for up to 1 month.
I’m allergic to flax, can I substitute flax for something else? Will chia work?
Hi Irene! Yes, chia should work fine. Use an equal weight. I suggest grinding the chia first (into a meal).
could Teff Crackers be made in a dehydrator?
Hi Sharon, I have not tried it but I think it might work:)
It is. good and try also to eat enjera (bread from teff) with flax and you can achieve big weight loss. besides, you eat enough to feel full
These are fantastic!!! I added a few spices and the crackers came out nourishing & yummy. Also, I opted for a lower oven setting (315F) (in my oven this works better for the tahini-coconut kale chips I often make).
1.5 tsp garam masala (this is a blend of cardamom, cinnamon, cloves, cumin, pepper, coriander)
3 T bagel spice (onion, poppyseed, sesame seed)
1 T chili powder (this doesn’t make it spicy, just flavorful)
2 T brown sugar (I know … but it’s just enough to add a teeny bit of sweetness)
I’m looking forward to creating a fennel version and a cinnamon-raisin version. Thank you so much for this great recipe!!!!
You are so welcome, Elise! I love your flavor additions!
I think these could by dehydrated and will try and see how they come out. Thanks for the recipe.
Can I use teff flour if so how much
Hi Nelson,
No these will not work with teff flour; you wuld need an entirely different recipe with a differnt technique. I bet if you goodle you will find some!
Actually, you *can*. It just won’t be a strict “cracker” — instead, it will be something akin to a “muffin top”: crispy on the outside, and lightly fluffy on the inside. I love them this way with sunflower butter…It’s almost like a mini-sandwich bread that’s gluten, free, vegan, and doesn’t taste like cardboard (for once) 🙂
These are GREAT! I was only using tef for cereal, so I am very happy to have another easy, delicious recipe for it!
So glad you like them, Elena!
These are so easy and so good! I had never made crackers before. Thanks for the great recipe, Camilla!
you are so welcome, Jane!