Njammies Quick Answers – Grains & Flours

We use ingredients such as millet, sorghum, oats and spelt, as well as chickpea and lentil in different recipes. You'll also find ingredients such as arrowroot and almond flour where a recipe needs them. Each is chosen for what it brings — flavour, colour, texture or the way it helps a mixture come together.

Different grains, pulses and flours absorb water and form structure in different ways. Some make a dough easier to roll, while others can be softer, stickier or more delicate. That's why we don't expect every Njammies dough to look or feel the same — we adjust the recipe and work with the ingredients we've chosen.

Some of the grains and flours we use don't create the soft, stretchy dough you may expect from ordinary bread or baking flour. The dough can be more delicate and may crack or break while we're rolling it. A little patience and gentle coaxing with the rolling pin usually gets it where it needs to go.

Sorghum can naturally deepen the colour of a cracker as it bakes. In our Millet crackers, it can create a much darker, almost charcoal appearance than you might expect. Nothing artificial is creating that colour — it's simply one of the characteristics the ingredients bring to the finished cracker.

Chickpea and lentil bring their own earthy, savoury flavours as well as colour and texture. They also behave differently from ordinary flour when mixed with liquid, so the dough may feel different in our hands. We use them because of the character they bring to the finished snack — not because we're trying to make them behave like something else.

Because one ingredient doesn't always need to do everything. Combining grains and flours lets each bring something different to the recipe — perhaps flavour, texture, colour or structure. Finding the right combination is part of creating a dough or mixture that works while still allowing the individual ingredients to keep their character.