I recently discovered the wonders of Teff Flour, an Ethiopian grain that packs a nutritional punch and further more is gluten free.
It is about the size of a poppy seed and comes in a variety of colors, from white and red to dark brown. It grows predominantly in Ethiopia and Eritrea where it comprises the staple grain of their cuisines. It has a very mild, nutty flavour and is an excellent balance of amino acids, it is also high in protein, calcium, and iron. Ground into flour, teff is used to make the traditional bread, injera: a flat, pancake-like, fermented bread that complements the exotic spices found in the regional food. It also makes an excellent gluten-free flour alternative, and can be used to make pie crusts, cookies, breads, and an assortment of other baked goods.
The recipe below is for Sour Cherry, Buckwheat and Teff cookies they are so tasty! Cookies are gluten, refined-sugar and dairy free.
125g Brown Teff Flour, 100g unsweetened desiccated coconut, 100g Buckwheat Flakes, 50g Sour Cherries, Pinch of Himalayan Salt, 125g Coconut Oil, 85g Raw Honey, 1/2 tsp Bicarbonate of Soda.
Preheat the oven to 180ºC Line your baking trays with greaseproof paper.
Mix Teff, Buckwheat Flakes, coconut, cherries and salt together. Gently melt oil and honey together. Mix bicarb with 2tbsp of boiling water and combine wet and dry ingredients together.
Using your palms roll pieces of dough into small balls about the size of a walnut and place on the prepared baking tray. Flatten slightly using the back of a spoon and bake for 12-15mins or until the room is fragrant. Remove from oven and allow to cool on a wire rack.
Keep in a large kilner jar or biscuit tin.