Ingredients
Cashew cream cheese
Method
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.
Flatbreads are best made on day of serving or can be frozen for up to 1 month. Store cashew cream cheese in an airtight container in the fridge for up to 3 weeks. Try this topped with halved or quartered mixed heirloom cherry tomatoes and small basil leaves, seasoned with salt and pepper. Teff flour is derived from the seeds of a hardy grass. It is a staple in Ethiopia, where it is used to make injera, a fermented flatbread. Teff is high in protein, calcium and resistant starch, a form of dietary fibre that can help with blood-sugar management. The pleasant nutty taste and its gluten-free status have contributed to its popularity in western countries. Teff flour is available from some supermarkets, delis and health food stores.
Note
