I just found out that Natural Provisions Health Food Store in Williston Vermont (close to Burlington) has both the Ivory teff and sorghum flour (they’re holding a bag of each for me). The brand is Bob’s Red Mill as Poemomm suggested. I thought I’d let any Vermonters on here know about this. I believe there are a few of us on goneraw :-)
So for the weekend I want to try this recipe. Anyone recommend some good raw sauces to use? I was even thinking of a pesto sauce if I couldn’t find a good red or cheeze sauce. Anyone try this pesto below by Bitt? It looks good. Many raw pestos seem to miss something w/o the parm cheese.