Mix together:
1/2 cup oat bran
1/4 cup teff flour
1/4 cup all purpose flour (because I didn’t have whole wheat)
1 T brown sugar
1 T diastatic malt
1/4 t baking powder
1/4 t sea salt

Add to:
1/3 cup almonds, ground in food processor

1/2-2/3 cup almond milk

until batter is thick but still runny and sticky

Spread half onto parchment paper the size of a baking sheet, cover with plastic wrap and roll until even and thin. Repeat with other half.
Remove plastic and bake at 350F for 10 minutes. Remove from pan and cool. Remove from parchment paper and break into large pieces.
Return to pan and let dry for 20 minutes at 275F. Break into smaller pieces and store in air-tight container when completely cool.


I’ve been wanting to do this since moving to Cambridge full time and having this wonderfully large kitchen. Now, with one year left here, I’m on a quest to use up all the food and I had everything I need for this, though I would like to try it again with wheat bran and other grains.

My recipe is based on these: