Teff Recipes: A Selection Of Vegetarian Favorites

Teff Chocolate Cookies

*favorite teff recipes

1 cup rice flour

1 cup barley flour

1 1/2 tbs Dutch Process Chocolate

1 cup uncooked Teff

1 cup soy milk

1 tsp almond extract

Mix dry ingredients. Mix liquids. Combine mixtures. Drop by small spoonfuls onto oiled baking sheet. Bake at 350 degrees for 8 -10 minutes. Lift off with a spatula onto a wire rack. Allow to cool.

Teff Pancakes

1 cup amaranth, Kamut or brown rice flour

1 cup barley flour

2 tbs oil

1 cup cooked Teff

1 cup soy milk

1 tsp sea salt

Mix ingredients together. Drop spoonfuls onto a hot oiled griddle. Watch the bubbles appear and burst throughout the pancake. When dry, flip. And brown the other side. Serve with 100% pure maple syrup, a spoonful of yogurt and sliced strawberries.

This is one teff recipe that can be enjoyed every morning :)

Mocha Apricot Tofu Pie with Teff Crust

Cook 1 cup of Teff flour with 1 1/2 dried Apricot in 2 Cups boiling Spring Water and a pinch of Sea Salt until water is absorbed and the Apricots are soft.

Pour evenly into a baking dish, smoothing the surface. Let rest.In a food processor, blend 1 pound Tofu with 1 Cup 100% Pure Maple Syrup.

Add 1 Cup Toasted Tahini, 1 Cup instant Coffee and 1 Cup Sweetened Dutch Process Cocoa along with 1 tsp Vanilla extract. Blend well. Pour onto Teff Apricot crust and bake at 350 degrees for 10 to 15 minutes until the top is lightly golden.

Chill and serve with whipped cream or Vanilla Ice Cream.

Heat 1 Cup Apricot Nectar with 1 Tbs. Arrowroot until slightly thickened and clear. Reserve and Chill.

Drizzle Pie and Ice Cream or Pie and Whipped Cream with Apricot Nectar. Top with Dark Chocolate curls. ummmmmmmm........

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