Teff is a tiny grain that is gluten-free and super healthy. High in iron and amino acids, teff also provides a healthy dose of protein and is extremely easy to cook with. You can use this nutty-flavored grain to prepare a delicious dish for breakfast, lunch, dinner, or dessert. Whether you’re craving cookies, bread, burgers, injera or added to salads and soups, this little wonder can be taken from Teff balls right through to the creamiest of any porridge. There is a recipe here for you. Get in the whole grain spirit with these tasty teff recipes.
Recipe 1, Dark Teff Sandwich Bread
This bread is dark and rich with a full-bodied flavor. It is excellent toasted and spread with almond butter or pumpkin seed butter.
- 1 ½ cups warm water (100 to 110 degrees F)
- 1 package dry active yeast (2 ¼ teaspoons)
- 1 teaspoon organic cane sugar or maple sugar
- 4 tablespoons extra virgin olive oil or grapeseed oil
- 3 tablespoons honey or maple syrup
- 2 tablespoons ground flax seeds
- 2 cups teff flour
- ½ cup arrowroot powder
- ½ cup tapioca flour
- 1 ½ teaspoons xanthan gum
- 1 ¼ teaspoons sea salt
Oil an 8 x 4-inch loaf pan (I use glass)
Recipe 2, Teff Banana Pancakes cup teff flour
- ¼ cup tapioca flour
- 2 tablespoons ground flax seed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 cup water or non-dairy milk
- ¼ cup mashed ripe banana (about 1 small banana)
- 2 tablespoons melted virgin coconut oil
- 1 tablespoon maple syrup, honey, or agave nectar
In a small bowl mix together the dry ingredients. In a separate bowl or liquid measuring cup, whisk together the wet ingredients. Add the wet ingredients to the dry and whisk together.
Heat a stainless steel skillet over medium-low heat until hot. Add a little coconut oil. Drop batter by the ½ cupful onto hot skillet. Flip pancake after tiny bubbles form. Cook for another minute then transfer to a plate. Add about ½ teaspoon coconut oil in between cooking each pancake.
Recipe 3 Teff Porridge with Apples and Pecans
- 1/2 cup teff
- 1 tbsp butter (optional)
- 6 mejdool dates, pitted and chopped
- 1 apple, cubed small
- One small handful of pecans, chopped
- 1/2 teaspoon cinnamon
- 1/4 cup cream or milk of choice
- Place a small heavy saucepan on medium-low heat, and add the teff.
- Toast it, stirring frequently to make sure it doesn't burn. After about 5 to 10 minutes, the grains will make little crackling sounds as they start to pop.
- Add the water, butter, cinnamon, half of the dates and stir well..
- Bring to a gentle boil, cover, and cook for about 15 to 20 minutes. If the porridge becomes too thick, you can add a little water.
- Once the porridge is thickened to your liking and the grains are soft (about 15 to 20 minutes), remove from heat. Stir in the cream or milk, ladle into bowls and top with chopped apple, pecans, and remaining chopped dates.
- Sweeten with honey or maple syrup if you wish, though the dates already lend a sweetness.
- Dust with a little cinnamon and serve.
Chocolate-dipped hazelnut teff cookies (gluten free, vegan)
Teff pairs beautifully with chocolate, and the addition of hazelnuts makes for a sweet, nutty treat.
- 2¼ cups raw hazelnuts
- 1½ cups teff flour
- ½ teaspoon salt
- ½ cup maple syrup
- ½ cup melted coconut oil
- 1¼ teaspoons pure vanilla extract
- 1 cup dairy-free chocolate chips
- Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- Set aside a ¼ cup of the hazelnuts and place the remaining 2 cups on the cookie sheet and roast in oven for 10-15 minutes. While the hazelnuts are still warm, place them inside a clean dish towel and rub them together so that the skins fall away. Not all the skins will remove and that's okay, get as much of the skins off as you can and place hazelnuts in the bowl of a food processor. Process the hazelnuts, stopping occasionally to scrape down the sides of bowl, until they are smooth and creamy, about 4 to 5 minutes. This should yield about 1 cup hazelnut butter.
- Turn the oven temperature down to 350 degrees Fahrenheit. In a medium bowl, combine teff flour and salt. Add 1 cup hazelnut butter, maple syrup, coconut oil (make sure it is no longer hot), and vanilla extract. Stir with a rubber spatula until well combined.
- Using a small spoon to scoop dough, roll cookie dough into small balls and place on cookie sheet. Due to the variances in oil in the hazelnut butter, if your cookies dough is very gelatinous, add 1 to 2 tablespoons more teff. With a fork, flatten balls about halfway down.
- Bake for 10-11 minutes. Overbaking will result in a dry cookie. Remove from oven and allow to sit on cookie sheet for a couple minutes, then transfer to cool on a wire rack.
- While the cookies are baking, chop the reserved ¼ cup hazelnuts. Once the cookies have completely cooled, place the chocolate chips in a small microwave safe bowl and heat in 30 second intervals until completely melted. Using a spoon, cover half of each cookie with melted chocolate and place on a piece of parchment paper. Sprinkle with chopped hazelnuts. Allow chocolate to cool and harden before storing in an airtight container.
Teff only injera- you can make gluten free injera
- Put flour in a bowl and add water gradually until you get a unified mixture, not too hard or too soft.
- Cover with wet towel for the night.
- The next day the dough should rise a little and taste a little sour.
- Add cold water and mix again.
- Add 3/4 liter boiling water and mix to a pancake like mixture without any lumps.
- Cover for 6 hours until white foam appears on the mixture.
- Heat a thick pan and oil it a little.
- Pour the mixture to the pan (same as for pancake) and wait till bubbly.
- Cover pan with lid for a minute and remove from the pan.