Teff flour cookies were on my to-do list for a long time, and these ones did not disappoint. In this recipe beautiful brown Teff flour is paired with cinnamon, cloves, almonds, ginger… and tamari? And mustard? These cookies looked too interesting NOT to try.
For those of you new to Teff, you can find it in the baking section of well-stocked markets, whether they are real stores or online. It’s the teeniest grain in the world, mostly known for use in Ethiopian cuisine. It’s not entirely common, but it should be- this grain is a nutritional powerhouse.
This itty-bitty grain packs tons of fiber, iron, and protein. And it has a good amino acid profile. As I wrote for GreenUPGRADER, “Teff is small brown seed (referred to as a pseudo-grain) is the smallest whole grain in the world. It can range in color from ivory to red to dark brown, which is the most common. Despite its small size, teff is loaded with calcium, protein and fiber. It is also high in resistant starch, which is a recently discovered type of starch that can help with blood sugar balance and weight management. You can find Teff in the bulk section of well-stocked natural foods stores, but also Bob’s Red Mill makes bags of Teff and Teff flour as part of their ‘Grains of Discovery‘ series.
Teff is the staple grain of Ethiopia and used to make injera flatbread. Injera is made from fermented teff flour and served at most meals. But when cooked on the stovetop, teff has a slightly sticky texture that can be cooked into breakfast porridge (see the recipe below), added to stews, or mixed with cornmeal for a multi-grain polenta. You can also find teff flour, which can be used in gluten-free baking.”
Teff can be cooked solo into a porridge, or used in combination with other ancient grains like quinoa and amaranth; it can also be used in combination with polenta for a richer, heartier version of this creamy favorite.
This gluten-free, dairy-free cookie is delicious and has a pleasant graininess to it; it’s also very mollasses-y, so if that is not your favorite flavor, bake these and give them away. I dusted my cookies with some coconut sugar just before baking to give it a hint more sweetness. The original is from Terry Walters, clean chef extraordinaire. I originally found this recipe via Chow, and since it’s already online I think it’s probably okay for me to post it too.
Teff Flour Cookies with Ginger and Molasses (gluten-free + vegan)
1 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon powdered mustard
1/2 cup almond butter
1/2 cup molasses
2 teaspoons tamari
1 tablespoon grated fresh ginger
1/2 cup maple syrup
- Preheat oven to 350°F.
- Combine all dry ingredients in large bowl and all wet ingredients in another. Pour wet ingredients over dry and blend until just combined—do not overmix.
- Line cookie sheet with parchment paper. Drop batter by heaping teaspoons onto cookie sheet and sprinkle with extra sugar is you like. Bake for 12 minutes and then move to a rack to cool.
Yield: about two dozen cookies