Teff is a wonderful gluten free grain that is gaining popularity here in USA. Its the smallest grain in the world and it is mostly grown in Ethiopia. It is now being grown in Canada and here in USA. It has a mild nutty flavor and it is the main staple of Ethiopian cuisine. I first enjoyed injera, the Ethiopian flat bread several years ago when my friend Monique would bring me injera and berbere spice from her trips to Washington D.C. I would then make other Ethiopian dishes to go along with the injera, like gomen (spicy collard greens) and mesir wot (spicy red lentils simmered in berbere sauce). We would then invite an Ethiopian friend to come to eat with us. Such lovely memories!
Teff is an excellent source of calcium, 1 cup cooked offers 123 mg, that’s more calcium than any other grains. It is a complete protein, containing 8 essential amino acids including lysine (higher in lysine than wheat). Teff also contains vitamin C (uncommon in grains), and iron along with other minerals including phosphorus, barium, thiamin aluminum and copper. The iron in teff is easily absorbed so consuming teff is highly recommend for those who are anemic.
I wanted to enjoy the teff flour so I did not add too much of the other gluten-free flours. You can find teff flour at health food stores, online or at the International supermarket. I added coconut flour to the dough because I wanted this recipe to be suitable for someone who suffers from candida and is in the phase 1 eating plan. I find that the biscuit tastes way better when its served right away and leftovers can be reheated for a more fresher taste.
- 1 ½ cups teff flour
- ¼ cup coconut flour
- 2 tablespoons flaxseed meal
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- 3 tablespoons coconut oil
- 1 cup coconut milk
Preheat oven 400°F. Combine teff flour, coconut flour, flaxseed meal, baking powder, sea salt in a large bowl. Mix in coconut oil and evenly distribute. Mix in coconut milk and bring together mix to form a dough. Place dough on a gluten-free floured board or on a sheet of plastic wrap. Gently pat dough to about 1 inch thick. Using round cookie cutter, cut dough and transfer unto a prepared baking sheet.Bake for 15 minutes. Serve warm with almond butter.