As is often the case, my wonderful and delightful (but cheeky and determined!!) little miss is the source of inspiration for my baking experiments.
We are struggling to get enough protein into her, but she is quite a fan of baked goods. So I have been trying to find higher protein flours to work with and Teff came up.
Apparently, according to my research, it is the world’s tiniest grain. It originated in Ethiopia where is has long been a staple in their diet. Compared with other grains, it has a higher percentage of bran and germ which makes it higher in fibre and protein. It’s also go the highest calcium content of all grains … another deficiency we struggle with. It has quite a light flavour and is naturally gluten free – wins all ’round!
So now …. what do I make with it?
Well, I bought a packet (of Bob’s Red Mill Teff) and on the back there was a recipe for teff and peanut butter cookies.
This is my adapted version.
- 1.5 cups teff flour
- 1/2 cup maple syrup (honey or rice malt works too)
- 1/2 tsp himilayan salt
- 175g sunflower seed butter
- 6 large medjool dates
- 3/4 tsp GF Baking powder
- 1 tbsp coconut oil/vegan butter
- 1 tsp vanilla bean paste
In your processor mix together syrup, seed butter, vanilla and oil. Process until completely combined (Speed 5, 10 seconds)
Remove the seeds from your dates and drop them, one at a time, through the chute of the processor on to spinning blades, then process until dates are very finely diced and well mixed in (Speed 4 while you are adding the dates then up to speed 7 for 15 seconds).
Add in the baking powder, salt and flour and process to combine into a thick dough (Speed 5 for 15 seconds, scrape down sides and repeat).
Use a teaspoon to scoop out the mixture and roll in to walnut sized balls, then press down with the back of a fork on to a lined baking tray.
Place in a preheated 180C oven and bake for 15 minutes. They don’t spread out much, but do rise a little.
The cookies will still be soft when removed from oven but they will harden as they cool.
Makes about 30-35 cookies. Store in an air tight container or pop them in the freezer.