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.
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?
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!