Teff can be used as a substitute for any flour in pastas, breads,
pastries, cakes and puddings. Below are just a few suggestions of recipes using teff. Amazon is a great source for cookery books that include the use of teff and for those with dietary needs.
Teff Bread
1kg of white or brown teff flour.
1 sachet of gluten free yeast.
1/2 cup of sunflower oil.
1 1/2pts of warm water
salt to taste
Put the teff flour in a big mixing bowl, add the dry yeast (make sure the yeast is gluten free), a pinch of salt and mix thoroughly adding the luke warm water gradually, if the mixture gets sticky, grease the palms of your hands with sun flour oil. When the dough is mixed and has the same consistency as ordinary wheat dough, leave it to rise for 5-6 hours in a warm place.
Grease a baking tin with the remaining oil and put the dough in the tin and cook for 1 1/2 hours in a pre heated oven at 180°C.
Teff Enjera (Ethiopian staple Diet)
1kg teff
1-1 1/2 pts of water
Mix the water with the teff flour until it has the consistency of a traditional pancake mixture, cover and leave for 3 days in a warm place to ferment.
On the third day, bring a pint of water to the boil then mix in 1/2pt of the fermented mixture, simmer for 6-7 minutes stirring constantly (that is making your own yeast). Whilst the yeast is still hot pour it back in to the original fermented mixture and stir well then cover and leave over night in a warm place after which the fermented dough will be ready to bake.
It is important to remember that teff is a tropical grain and the fermenting time may need to be extend when then weather is cooler.
To bake the teff you need a Metad ( earthenware flat pan similar to a paella pan) but any large flat bottomed non-stick pan will do. Heat the pan, then pour the fermented dough around the pan evenly and in circular motions to the thickness of a thin pancake, cover and cook for 60-90 seconds approx. The cooking time will vary slightly depending on the thickness.
Alternatively, freshly baked teff enjera can be purchased from Tobia Restaurant , London. Please email or phone 02074314213
Chocolate Teff Cake
Ingredients
2¼
Cups of Teff
2tsp Gluten Free Baking Powder
1tsp Cinnamon
½tsp
Salt
1½ Cups Turbinado Sugar
½ Cup Unsalted butter
2 Eggs
slightly beaten
1 Cup Milk
1tsp vanilla
2oz Chocolate melted and cooled
Icing
and Filling
1½ Cups Any chocolate icing
¾ Cups of Raspberry
Jam
2 Cups Sliced Almonds
1.
Pre heat oven to 350°F
2. Sift together flour, baking powder and soda,
cinnamon and salt.
3. In a separate bowl, cream sugar and butter together until
fluffy.
4. Combine eggs milk and vanilla and stir into sugar mixture. Gently
stir into dry ingredients. Pour into 2 oiled and floured 8" cake pans.
Bake for 25mins or until a toothpick inserted in the cantle comes
out clean.
Cool for 5mins. Remove from pan and cool until all heat
has gone.
5. Place
one cake layer on a plate. Spread with raspberry jam. Position
the other layer,
top side up on the jam covered layer. Spread chocolate
icing. Press almond
slices into sides of cake.
Teff
Gingerbread Serves
8
Ingredients
2
Cups of Teff
½ Cup Brown Sugar
1tsp Cinnamon
1tsp Ground Ginger
½tsp
Allspice (ground)
½tsp Salt
?tsp Ground Cloves
1 Egg
4tbsp
Unsalted butter (melted)
1 Cup Soya Milk
1. Pre heat oven to 450° Grease
8"8 baking tray.
2. Sift dry ingredients together. Set aside.
3. Whisk
the egg, melted butter and milk together. Stir in Dry ingredients in a few rapid
strokes.
4. Spread into prepared pan and bake for 20 to 25mins or until a toothpick
inserted comes out clean. Serve hot or cold.
Teff Muffins Makes 8
Ingredients
½
Cup Brown Sugar
1 1/2 Cups Teff Flour
½ Cup Arrowroot starch
½- 1 tsp Baking powder
½tsp Cinnamon
¼tsp
Salt
2 Eggs
½ Cup Olive Oil
¾ Cup Water
½ Cup
Chopped Hazel Nuts
1.
Pre heat oven to 400°
2. Grease muffin pans.
3. Combine flours, arrowroot,
baking powder cinnamon and salt.
4. Mix eggs, olive oil and water and add to
flour mixing quickly. Add nuts.
5. Fill greased muffin pans ¾ full.
Bake at 400° for 25min.
Teff
Pudding Serves 4
Ingredients
1
Cup cooked and cooled Teff grains.
1 Cup Tofu.
2 to 4 tbsp Honey or Maple
Syrup.
1 tsp Vanilla extract.
In a blender combine tofu, maple syrup (or Honey) and vanilla extract. Blend until smooth and light. Pour cooked and cooled teff grains and tofu mixture into a bowl. Mix thoroughly, cover and chill.
Variation:
Add bananas, raisins or other fruit.
Blackberry and Apple Crumb Pie Serves 6-8
Ingredients
Filling
3½
Cups Peeled sliced apples.
¼ Cup Water
¾ Cup Fresh or frozen
Blackberries
Crust
1/3 Cup Flaxseeds.
1 1/3 Cups Teff flour.
½
tsp Sea salt.
1tbsp vanilla
1/3 Cup Maple Syrup
1/3 Cup Canola Oil
1.
Pre heat oven to 350°F Lightly oil a 9" pie pan and set aside
2. To
make the pie crust, place the flaxseeds into a blender or seed mill and grind,
transfer to a large bowl along with the rest of the crust ingredients and mix
to form a soft moist dough.
3. Reserving 2/3 cup of the dough, the rest press
around the inside of the pie pan, including the sides. Poke holes in the dough
with a fork then bake for 10mins or until the crust is slightly browned.
4.
While the crust is baking prepare the filling. Place the apples and water into
a saucepan over medium heat. Gently simmer for 5mins or until the apples are tender.
5.
Pour the cooked apples into the baked crust, cover with blackberries and crumble
the reserved pie dough over the top. Bake for 10mins or until the crumbs are slightly
browned.
Remove from the oven and allow to sit for at least 30mins. Serve warm
or at room temperature.
Teff Porridge Serves 1
Ingredients
2ozs/50g
Teff Flour
Water or Soya Milk as required
Salt to taste
Using a thick-bottomed saucepan, stir the dry teff flour in the pan over the heat until it starts to smell as though it was roasting. Stir in water or milk gradually until the porridge is boiling with desired consistency, turn down the heat and leave for 5mins. Serve with milk, maple syrup or Honey.