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.
Ingredients:
- 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
Directions:
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.
Thanks for this recipe. I made it and although a little dry but they are a hit. Could I replace the flax with 1 egg? Would the dough be sticky? They are just the right size for slicing in half and putting a filling into making it almost like a sandwich cookie. Prune butter, Almond butter, fig jam, yum. And they travel well too.
Linda, I’m happy they were a hit, that’s a great idea to use them as sandwiches, thank you for sharing. Concerning adding eggs, I don’t have a clue because I don’t eat eggs.
Can I use regular milk instead of coconut milk for this recipe?? I have all the ingredients required for the cookies but coconut milk.
Yikes, I don’t have an answer for you since I don’t drink regular milk. We don’t share recipes with animal products on here.
Hey thanksin that case can I use any other milk like almond or soy milk??
Absolutely.
Hi Michelle,
I had never heard of teff before until I came across this recipe. I’m on an elimination diet and it’s been a bit challenging to find “treats” for myself that won’t cause a reaction. And I have to say these are delicious! My dough was a bit crumbly so I added a bit of apple sauce to bring it all together. I’ve eaten 4 of them since they came out of the oven! Thanks for the recipe!
Hello Michelle, I’m happy you discovered teff, they are very popular in Ethiopia. If you have an Ethiopian restaurant in your area, you should try injeera but make sure it is made with teff only and that they didn’t mix it with wheat flour. I hope that the elimination diet will help you. I’m also happy that you were able to adjust the recipe to make it hold together, thank you for sharing your feedback, I’m so happy you enjoyed them.
These were delicious! I added a little gingerbread spice mix and a small amount of maple syrup. Thanks for the wonderful recipe – I’m loving teff!
Wow this is great to know, I haven’t made it in years so I need to make a batch right away and maybe update the photos. Love your adjustments. Thank you so much for your feedback.
I was thrilled to find this sugar and sweetener free recipe!! So much so, that I just bought teff flour to make these cookies, thank you for sharing the recipe! :)
I am wondering if they are sweet at all (since there is no sweetener)?
And do you have more recipes that have no sugar or no sweetener?
You are welcome Lys, I hope you enjoy it, from my memory the biscuit had a great taste with a mild sweetness. Lys, I have a sweet tooth so I’m guilty of added sweetener to my recipes.
Thanks a lot for your comments, Michelle! I hope I can make the biscuits soon and let you know :)
LOL who doesn’t have a sweet tooth haha but I do my best to stay out of sugar and sweeteners (it takes a lot of willpower, I can assure you…).
I’m starting on a gluten-free diet so I’m going to try this recipe!
Hi. These sound yummy. I have yet to experiment with Teff, but have a bag in the pantry. I assume I can make my own flour similar to what I do for oat flour, yes? Also, re: Emma’s questions: What is the yield on biscuits (and what sized cutter), and which coconut milk do you use? The sweeter canned milk, or the carton on shelf or refrigerated section? Thanks.
Hi Zonia, thank you they taste great. Yes, you can make your own flour, I only use regular unsweetened coconut milk without the sweetener. I made these biscuits quite a while ago and I don’t remember how many they were nor cutter size.
I’m the biggest fan of teff. Just love your recipe and want to bake it; however, I’ve got a terrible allergy to Flaxseed, therefore Flaxseed Meal which is called for in the recipe. Say, could I substitute Chia Seeds?
Sorry to hear you are allergic to flaxseed, yes chia seeds will be fine!
I just made these and they turned out great! My partner is on an elimination diet for determining food allergies which has significantly restricted what he can eat, so I think this will be our new go-to snack that is healthy, fast to make and tasty. I can see us making these even after the diet is over. Thanks!
Awesome Kate, I’m so happy you love these biscuits. I hope he will find the answer to his food allergies and that he will get relief.
Fantastic! I love these. I made these this morning but only had about half the Teff I needed; I substituted some sweet sorghum flour and all was well! Really great recipe. Thank you!
I’m so glad you loved them, I love sorghum flour as well!
Just took these out of the oven. Love them! I had to sub chia for the flax meal because I was too lazy to go to the store, so next time I’ll try the flax, but they are super easy and came out great. Thanks!
Áine from DeeplyAndSimply
Awesome, I’m so happy they turned out well. Flaxseed meal as a substitute is perfect!
These look fantastic! I love the flavour of teff – almost chocolatey- and know I’d love these.
Did you use coconut milk from a can or carton? And how many does this recipe yield?
Thanks :)
I’ve been wanting to try teff flour, this looks so cool!
Josie I hope you try it soon, its awesome!
I have never tried teff before even though I have heard of it. I can’t find it so easily where I am but will get some next time I order from Amazon! Thanks for the great recipe!
You are welcome Jennifer!
I have never heard of Teff flour before so I am glad to learn something new. That biscuits looks delish and perfect with my mid-afternoon tea! Pinned.
Thanks Abigail, I hope you get to experiment with it!
These look fabulous! Love your combination of flours.
Thanks Rachel :)
These look wonderful. I have never heard of teff flour but I bet this biscuits are delicious! xo, Catherine
Thanks Catherine, hope you get to try teff!
I haven’t tried teff flour yet, must give it a try.
I agree Pam, its wonderful!
Beautiful pictures! What a creative idea to use teff and coconut flour here! I can’t wait to try these!
Thanks Florian, let me know how you enjoy it!