• Serves 4
  • 30 mins prep
  • 20 mins cook
  • 4 hours marinate

Cheat’s teff flat bread

teff quick bread recipe
Triple tested. For your success every time.

A quick and delicious bread sans gluten, sugar and dairy? Yes, it's possible! This healthy recipe from The Australian Women's Weekly's 'Sugar-Free For Everyone' cookbook also includes the steps for a vegan cashew cream cheese - it needs to be started a day ahead, but it is well worth it!


Cheat’s teff flat bread

  • 2/3 cup (100g) teff flour (see tips)
  • 1 tsp gluten-free baking powder
  • 1/4 cup sea salt flakes
  • 1 tsp nigella seeds
  • 1/3 cup (80ml) water
  • 3 eggs
  • 1 tsp apple cider vinegar
  • 1 tsp coconut oil or cooking oil spray

Cashew cream cheese

  • 1 2/3 cups (250g) raw cashews
  • 2 tsp sea salt flakes
  • 2 tsp nutritional yeast flakes
  • 3 tsp olive oil
  • 1/3 cup (80ml) water
  • 2 tbsp lemon juice
  • 1 clove garlic


Cheat’s teff flat bread

  1. Make cashew cream cheese; place cashews in a small bowl; cover with cold water. Stand, covered, for 4 hours or overnight. Drain cashews; rinse under cold water, drain well. Blend nuts with remaining ingredients, using a high-powered blender if available; this type of blender will produce a very smooth consistency. (Makes 2 cups)
  2. Sift flour and baking powder into a medium bowl; stir in salt and seeds. Make a well in the centre; whisk in water, eggs and vinegar.
  3. Heat a 20cm (8-inch) wide, 15cm (6-inch) base non-stick frying pan over medium heat. Brush pan with ¼ teaspoon of the coconut oil or coat lightly with oil spray. Pour 1/3 cup of the batter into hot pan; spread with an offset palette knife to cover pan. Cook for 2 minutes each side or until cooked through. Transfer flatbread to a plate; cover to keep warm.
  4. Repeat with remaining batter to make four flatbreads. Cut into wedges; serve topped with cashew cream cheese.
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