teff: the gluten-free super food

Teff .....the new super food

Most of the world's Teff is cultivated in Eastern Africa

Teff is the main ingredient for preparing injera, the popular Ethiopian fermented flatbread.  It is a healthy wheat alternative that is high in resistant starch, a newly-discovered type of dietary fiber that can benefit blood sugar, colon health and weight loss.

Teff is an ancient species of grass native to Ethiopian/Eritrea, that is cultivated for it's edible seed and usually made into flour.  These seeds are about the size of a poppy seed but are packed full of fiber and calcium. 

Most Teff is grown in Eastern Africa, but the State of Idaho produces some of the best quality Teff in the world! 

 Teff Seed Bread
Author: Chef Christina Murray
Serves: 2 loaves
 
Ingredients

• 2 cups unsalted sunflower seeds (see note)
• ½ cup unsalted pistachios (see note)
• 2 cups gluten-free oats
• 2 cups hemp hearts
• ½ cup chia seeds
• ½ cup roasted sesame seeds
• ½ cup Maskal Teff® ivory flour
• ½ cup Maskal Teff® brown flour
• 2 tablespoons golden flaxseed, ground
• 2 ¼ teaspoons salt (see note)
• ⅓ cup olive oil
• ¼ cup maple syrup
• 2 ½ cup water

Instructions

1. Preheat oven to 375°F. Spread sunflower seeds and pistachios evenly on a baking sheet. Bake 10 minutes or until golden and fragrant. Set aside to cool.
2. In a large mixing bowl, combine oats, hemp hearts, chia seed, sesame seeds, teff flours, and golden flax. Add cooled, toasted sunflower seeds and pistachios and salt.
3. In a separate container mix together olive oil, maple syrup, and water.
4. Gradually drizzle the liquid over the dry ingredients. Gently fold until well combined.
5. Divide between 2 parchment-lined loaf pans, and place both on a baking sheet.
6. Bake for 30 minutes and then gently flip loaves out onto the baking sheet.
7. Bake for another 25-35 minutes or until golden brown. Best stored in a sealed container in the refrigerator or freezer, for optimal freshness.

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