The Culinary Connoisseur
Teff Talk
19
Jan
Jan
Add some adventure to your meals with teff, a tiny wholegrain that has been a staple of traditional Ethiopian cooking for thousands of
years. Whole grain teff, an ancient East African cereal grass, is a nutritional
powerhouse. It is the smallest grain in the world, about 100 times smaller than
a wheat kernel.
Teff has been growing in Ethiopia for thousands of years
but because it’s labor-intensive to grow and harvest, the grain stayed in the
hands of farmers, rather than being traded to other countries.
but because it’s labor-intensive to grow and harvest, the grain stayed in the
hands of farmers, rather than being traded to other countries.
In the 1970’s an American aid worker from Idaho named
Wayne Carlson asked the farmers to share their growing secrets with him.
When he left the country, he came home with teff seeds in his suitcase—sure
even the TSA would not have a problem with that! Carlson began growing teff in Caldwell, Idaho,
which has similar growing conditions to the high hills in Ethiopia.
Wayne Carlson asked the farmers to share their growing secrets with him.
When he left the country, he came home with teff seeds in his suitcase—sure
even the TSA would not have a problem with that! Carlson began growing teff in Caldwell, Idaho,
which has similar growing conditions to the high hills in Ethiopia.
Today, all teff eaten in the U.S. comes from the seeds
Wayne Carlson brought from Ethiopia as the government has banned export of the
seed so it remains affordable to its people.
Wayne Carlson brought from Ethiopia as the government has banned export of the
seed so it remains affordable to its people.
With a mild, nutty flavor and lots of calcium, protein
and fiber, whole grain teff is a great addition to any diet. Cooked teff makes
a delicious hot breakfast cereal similar in texture to farina. Teff can be made
into veggie burgers, and added to cakes, cookies and breads. Naturally gluten
free, teff is an excellent option for those who need to restrict their gluten
intake.
and fiber, whole grain teff is a great addition to any diet. Cooked teff makes
a delicious hot breakfast cereal similar in texture to farina. Teff can be made
into veggie burgers, and added to cakes, cookies and breads. Naturally gluten
free, teff is an excellent option for those who need to restrict their gluten
intake.
To prepare teff grains you need to add a 4-to-1 ratio of
liquid. Add 1/2-cup teff to 2 cups
boiling water or stock. Cover, reduce heat to low and simmer 15 to 20 minutes
or until water is absorbed. Stir occasionally. You can substitute some of the
water for butter and add sweetener like honey or sugar to serve a hot
breakfast. Or use chicken stock and serve it like couscous or rice.
Teff is also great in baked goods and gives better texture than many
gluten-free flour mixtures.
Craisin Teff Scones
liquid. Add 1/2-cup teff to 2 cups
boiling water or stock. Cover, reduce heat to low and simmer 15 to 20 minutes
or until water is absorbed. Stir occasionally. You can substitute some of the
water for butter and add sweetener like honey or sugar to serve a hot
breakfast. Or use chicken stock and serve it like couscous or rice.
Teff is also great in baked goods and gives better texture than many
gluten-free flour mixtures.
Craisin Teff Scones
Teff flour is available wherever teff is—try your local health food shop
1 egg
¼ cup coconut oil, melted or canola oil
½ cup maple syrup
¼ cup plain whole milk yogurt
1 tablespoon vanilla extract
2 cups teff flour
1 tablespoon baking powder
½ cup craisins
½ cup pecans, chopped
Preheat the oven to 350°F. Line a cookie sheet with parchment
or a silicone mat, and set aside.
or a silicone mat, and set aside.
Whisk the egg in a large mixing bowl. Add the remaining
ingredients and stir briefly to form a moist dough. Don’t over mix.
ingredients and stir briefly to form a moist dough. Don’t over mix.
Sprinkle a bit of teff flour on the lined pan and form
the dough into a round pie-like shape on the paper, about 1 1/2” thick. Slice
into 8 wedges and separate them slightly.
the dough into a round pie-like shape on the paper, about 1 1/2” thick. Slice
into 8 wedges and separate them slightly.
Bake for 20 minutes, or until bottom of the scones are
golden brown. Let cool before eating.
golden brown. Let cool before eating.
Crust Ingredients:
2 cups rolled oats
1½ cups Teff flour
2 teaspoons cinnamon
½ teaspoon baking soda
1 cup packed brown sugar
½ cup coconut oil
1 cup almond milk
Filling Ingredients:
3 yellow apples, peeled and chopped
1 teaspoon cinnamon
½ teaspoon ground ginger
1 cup full fat coconut milk
½ cup brown sugar
Crumb Topping Ingredients:
½ cup rolled oats
Preheat the oven to 350°F. Line an 8 x 8 inch baking pan.
In a large bowl mix the rolled oats, teff flour,
cinnamon, and baking soda. Add the brown sugar and coconut oil and cut in with
a pastry cutter until it looks like cornmeal.
cinnamon, and baking soda. Add the brown sugar and coconut oil and cut in with
a pastry cutter until it looks like cornmeal.
Add the milk and mix well. Reserve 1 cup of the mixture
to use in the crumb topping.
to use in the crumb topping.
Spread the rest of the crust mixture evenly in your pan.
Bake for 20 minutes, or until the middle is just firm enough to support the
apple topping.
Bake for 20 minutes, or until the middle is just firm enough to support the
apple topping.
While the bottom is baking cook the apple mixture. Heat a
large sauté pan over medium heat and add the chopped apples, cinnamon and
ginger.
large sauté pan over medium heat and add the chopped apples, cinnamon and
ginger.
Once the mixture is fragrant, about 5 minutes, add the
coconut milk and brown sugar. Turn the heat up to medium high. Continue to cook
until the caramel forms and thickens.
coconut milk and brown sugar. Turn the heat up to medium high. Continue to cook
until the caramel forms and thickens.
Spread apple mixture over the crust.
Mix the reserved crust with ½ cup oats and crumble on top
of the apples. Bake another 20 minutes or until the topping is a little
crunchy. Cool before slicing.
of the apples. Bake another 20 minutes or until the topping is a little
crunchy. Cool before slicing.