Nothing says spring like some tulips 🌷 and teff pizzelle!
Whole grain teff is very versatile and can be used in tortillas or Indian flatbread for added nutrition. 🌾
Teff is the smallest grain in the world...about the size of a poppy seed. So what better combination than an orange 🍊 teff poppy seed cake?
Make your preparations for International Waffle Day on March 25th with a crispy Teff Waffle with figs and honeycomb. Learn more about teff at our website!
Broccoli is the new buffalo. These teff battered broccoli 🥦 wings taste even better than they look! Amazing recipe by @edgarraw
We’ve requested @chefchristinamurray
bring us one of these vanilla coconut 🥥 cream teff crepes with blood orange 🍊 for lunch!
❤️ The closer we get to Valentine’s Day, the more gooey the chocolate chips seem to get 🍪!
Recipe by @chefvanessamusi
30 gr butter unsalted: at room temperature
40 gr brown sugar (light or brown)
1 egg yolk I love
1 teaspoon vanilla extract
32 gr Ivory teff flour Maskal Teff
pinch of cinnamon (optional)
40 gr almond flour (blanched and fine)
¼ teaspoon Redmond sea salt
⅛ teaspoon baking soda (at high altitude use half)
25 gr chocolate 72% chips
Maldon salt flakes to sprinkle on top
In a large bowl: with a whisk: mix butter, brown sugar and vanilla to combine (don't whisk to much or the cookies will spread). Add egg yolk mix well. Add flours, baking soda + salt. Mix until combined. Batter will be quite thick. With a rubber spatula fold in chocolate. Shape cookies with a large scoop and put onto the baking tray (don't flatten)and freeze for 1 hour. Pre heat oven to 350 F. Bake frozen cookies for about 8-10 mins until golden brown and crispy on the edges. Remove from the oven and sprinkle some Maldon Salt on top. Let cool and remove cookies with a cookie spatula. Cool on a perforated tray with parchment paper. They keep well for about 3 days stored in an acrylic container such as a recycled pre washed salad container.
Does your valentine like red velvet teff donuts? ❤️🍩 🌾❤️ This recipe should improve your chances! Rich, gluten free chocolate beetroot cakes donuts, with vegan substitutions.
3 small beetroots (around 130g)
1 cup Maskal Teff® brown flour
½ cup almond flour
1 Tablespoon cacao powder
1 teaspoon baking powder
½ teaspoon cinnamon
2 eggs, separated
100g dark chocolate
⅓ cup coconut oil, melted
3 Tablespoon honey
3 Tablespoon molasses
zest & juice of a small orange
1 teaspoon vanilla
1 cup powdered sugar, sifted,
1 teaspoon beet powder
1 teaspoon water
sprinkles of choice
Preheat the oven to 375°F and grease a donut tray.
Bring a deep pot of water to the boil and place scrubbed beets in to boil until soft, around 30 mins depending on the size.
While the beets are cooking sift all dry ingredients into a medium size mixing bowl.
Separate the eggs into 2 bowls, a larger one for the whites. Beat the whites with a hand held mixer until you have stiff peaks.
Once the beets are cooked, rinse them under cold water and the skin will rub off easily. Let them cool slightly, and then turn the beets into a smooth puree in a food processor or high speed blender. Add the egg yolks and stir to combine.
Melt your chocolate and coconut oil in a double boiler on the stove top (or microwave). Once melted take off the heat and stir in the honey, molasses, juice, zest, vanilla, and the beet puree. Stir well to combine.
Transfer the wet beet mix into the dry flour mix and combine well. Once all combined fold in the egg whites until just combined. Do not over mix.
Spoon the mix into a zip lock bag (you may need to do half the mix at a time) and cut off one of the bottom corners. Pipe the mix to just under the top rim of the donut tray until almost full.
Bake for 30 mins, and allow to cool completely in the tray to avoid breaking when popped out.
Combine all your icing ingredients in a bowl and mix well until smooth.
Dip the donuts in top down and place on a cooling sheet with a tray underneath to catch drips. Sprinkle with desired toppings.
If you like bananas 🍌 and Teff, we think you might find room in your tummy for these Teff banana nut waffles. The chocolate sauce might not hurt either. The recipe can be found on our website. Recipe by @edgarraw
Here’s a delicious teff breakfast for you to try! Teff banana 🍌 🍞 granola by @coffeeandwoodsmoke
1 C (200 g) whole grain Maskal Teff 2 C (200 g) gluten-free rolled oats
1 C (100 g) roughly chopped raw walnuts 1/2 C (25 g) coconut flakes
1 tsp cinnamon
1/2 tsp sea salt
1/4 C olive oil
1/4 C real maple syrup
2 medium, ripe bananas (~200 g, peeled) 1 1/2 tsp vanilla extract
• Preheat oven to 300F (150C).
• Line a rimmed baking sheet with parchment paper.
• In a large bowl, mix together the dry ingredients.
• Place the wet ingredients into a blender and puree until smooth.
• Pour the wet ingredient mixture over the dry ingredients and stir with a large wooden spoon
• Place the granola mixture onto the rimmed baking sheet and use the spoon to press it down
into a relatively uniform layer about 1/4-1/2 inch thick.
• Bake on the middle rack of your oven for 30 minutes, stirring once halfway through the
• When done, the granola will have dried out substantially, but will still have a bit of moisture. It
will harden as it cools. If you think it needs a bit more baking time, stir and place back in the
oven for 5-minute intervals, ensuring it does not burn.
• Give the finished granola a stir and let it cool on the baking sheet.
• When cool, store in an airtight container in the refrigerator for up to a week.
These Teff banana 🍌 pancakes 🥞 will keep you going all day! Recipe by @lesliecerier
This basic pancake recipe is easy to make and is delicious with a variety of sweeteners and juices. Feel free to substitute maple syrup for honey, and use juice for soymilk. Ground up flax seeds easily takes the place of eggs in these delicious pancakes made with naturally sweet teff and bananas. The batter is light and looks like pudding.
2 Tbsp flax seeds
2 ripe bananas
1½ cups vanilla soy milk
1 Tbsp vanilla
1 Tbsp honey
1½ tsp oil, divided
1½ cups Maskal Teff™ flour
1 Tbsp baking powder
½ tsp cinnamon
¼ tsp sea salt
Grind flax seeds in a blender until powdery. Add banana, vanilla soymilk, vanilla, honey, and ½ teaspoon oil. Blend well.
In a large mixing bowl mix together teff flour, baking powder, sea salt, and cinnamon. Stir in banana soymilk mixture.
Place a griddle or skillet over medium heat. After a minute or 2, brush on one teaspoon of oil. Using a tablespoon, scoop up the batter and pour it on the hot griddle, one heaping tablespoon for each pancake.
Cook pancakes for 3-4 minutes on the first side, or until you see tiny holes on the top of the pancakes. Flip them over and cook for another minute or two.
Serve plain or topped with yogurt.