For those who avoid wheat but can eat oats, this is a protein-packed keeper. These thin, crisp wafers can be modified by adding spices ... cinnamon, ginger, cardamom, or try adding cocoa for a chocolate variation!
Preheat oven to 350 degrees.
Place the groats, teff, and chia seeds into a blender or food processor and blend until fine flour. Pour into a mixing bowl and stir in nut flour and salt. Set aside.
Heat the almond oil (or butter/ghee) and maple syrup. Heat until oil is quite warm or butter is hot, and pour immediately into the flour mixture. Add almond extract, and mix all thoroughly. Let dough rest for 30 minutes while chia activates, stiffening the dough.
Measuring one level tablespoonful of dough, form into mounds spaced two inches apart on parchment-lined sheet pan. Cover all with another sheet of parchment paper and press mounds until flat. You can also do this with the bottom of a glass.
Freeze the tray if possible for 10 minutes before baking. Bake 10 minutes until wafers are beginning to brown around the edges. Remove from oven and place onto a cooling rack.