Copyright ©SuperWellness 2015. All rights reserved. www.superwellness.co.uk T: +44(0)7828 293386

What Teff Cookies Are Made of

 Teff  is  one  of  the  ancient  grains  which  have  recently  started  to  appear  on  the  market  with  some  very  attractive  health  benefits.  I  decided  to  experiment  and  I’m  definitely  hooked!  Teff  is  the  tiny  seed  of  an  Ethiopian  grass,    and  the  flour  obtained  from  it  is  easy  to  use,  gluten  free  and  highly  nutritious  to  boot.  It  is  high  in  protein  (like  quinoa,  it  is  made  up  of  all  8  essential  amino  acids,  a  rare  feat  for  a  plant  source  of  protein)  so  very  effective  at  controlling  blood  sugars  and  hunger  pangs.  It’s  high  in  calcium,  easily  absorbed  iron  and  other  minerals.  It  even  contains  vitamin  C,  which  is  quite  unusual  for  a  grain.    You  can  buy  three  types  of  wholegrain  teff  flour:  white,  red  and  brown.  I  used  the  brown  for  this  recipe  and  was  delighted  to  see  it  looked  slightly  like  cacao  powder!  A  promising  start,  and  the  rich,  nutty  flavour  lived  up  to  its  visual  appeal.  

 

 

Copyright ©SuperWellness 2015. All rights reserved. www.superwellness.co.uk T: +44(0)7828 293386

Makes 12 cookies Ingredients 200g teff flour 150g crunchy peanut butter 1 tbsp coconut oil 1 tbsp honey 1 tsp ground cinnamon 4 tbsp drinking coconut milk (such as Koko) 1 pinch of pink Himalayan salt              

Preparation  

1. In  a  small  pan  on  low  heat,  place  the  honey  and  the  coconut  oil  and  leave  them  to  melt  slowly  2. Begin  heating  your  oven  to  180°c  and  place  a  sheet  of  greaseproof  baking  paper  onto  an  oven  shelf.  3. Meanwhile,  measure  out  the  teff  flour  into  a  bowl  and  add  the  cinnamon  and  salt.  4. Add  the  peanut  butter  and  break  down  with  a  spoon  or  knife  until  you  get  a  crumbly  texture  with  

the  flour.    5. Make  a  well  in  the  middle  of  the  mix  and  pour  in  the  melted  coconut  oil  and  honey,  start  gently  

mixing  in  the  flour  and  gradually  add  the  coconut  milk.  6. Finish  by  kneading  it  by  hand.  The  dough  should  be  reasonably  moist  but  not  too  sticky,  rather  like  

a  short  pastry  mix.    7. Sprinkle  some  teff  flour  onto  your  work  surface  and  place  the  ball  of  dough  onto  it,  flatten  it  down  

with  your  hands  and  sprinkle  some  teff  flour  on  top.  8. Roll  out  the  dough  very  gently  (you  might  find  it’s  a  bit  crumbly,  that’s  ok!)  until  it’s  just  under  a  

centimetre  thick  (about  0.4  of  an  inch)  9. Use  a  cookie  cutter  or  glass  to  cut  out  the  cookies  (I  used  a  simple  glass  which  was  7cm  in  diameter  

(nearly  3  inches)  and  place  them  onto  the  baking  sheet  10. Bake  them  into  the  hot  oven  for  10  minutes,  remove  and  leave  them  to  cool  (if  they  still  seem  a  bit  

soft,  don’t  worry,  they  will  become  drier  as  they  cool  down.)      

Nutritional  information:  serving  size  (1  cookie)  =  33g  150  calories   Total  Carbohydrate  16g  Total  fat  8g  of  which  Saturated  Fat  2g   Dietary  Fibre  2.4g  Sodium  0.12g   Sugars  2.8g  Cholesterol  0mg   Protein  5.3g