Teff is one of the smallest grains in the world, and also one of the most nutritious. It is gluten-free and a good source of fiber, protein, calcium and iron. In Ethiopia, teff flour is used to make injera bread, which is a staple there.
The fact that teff grains are so small makes it very difficult to mill into teff flour. You can find it though. Bob’s Red Mill (www.bobsredmill.com) makes a whole grain teff flour that can be found in health food stores. Teff flour is also gluten-free and makes a great alternative to regular flour.
I picked some up and decided to give it a try. Here’s what I came up with. This recipe is actually adapted from one taken right off the back of the teff flour package. I eliminated the oil and substituted applesauce. Mashed ripe banana would probably be a tasty oil substitute here, too. If peanuts (or nuts in general) are out of the question because of an allergy or sensitivity, try using sunflower seed butter instead.
- 1 1/2 cup whole grain teff flour
- 1/2 teaspoon salt
- 1/2 cup maple syrup
- 1/2 cup applesauce
- 1 teaspoon vanilla
- 1 cup peanut butter (or sunflower seed butter)
- Preheat oven to 350 degrees.
- In a large bowl, combine flour and salt. Set aside
- In a separate bowl, mix the remaining ingredients well. (You can use a hand mixer, food processor or even a blender for this part.)
- Add the wet mixture to the dry and stir until well combined.
- Roll dough into balls the size of a tablespoon and place on a parchment-lined baking sheet.
- Slightly flatten with a fork, using the tines to make a criss-cross pattern.
- Bake for 13-15 minutes, then cool on a wire rack.
(yields 2 dozen cookies)