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Copyright ©SuperWellness 2015. All rights reserved. www.superwellness.co.uk T: +44(0)7828 293386
What Teff Cookies Are Made of
Teff is one of the ancient grains which have recently started to appear on the market with some very attractive health benefits. I decided to experiment and I’m definitely hooked! Teff is the tiny seed of an Ethiopian grass, and the flour obtained from it is easy to use, gluten free and highly nutritious to boot. It is high in protein (like quinoa, it is made up of all 8 essential amino acids, a rare feat for a plant source of protein) so very effective at controlling blood sugars and hunger pangs. It’s high in calcium, easily absorbed iron and other minerals. It even contains vitamin C, which is quite unusual for a grain. You can buy three types of wholegrain teff flour: white, red and brown. I used the brown for this recipe and was delighted to see it looked slightly like cacao powder! A promising start, and the rich, nutty flavour lived up to its visual appeal.
Copyright ©SuperWellness 2015. All rights reserved. www.superwellness.co.uk T: +44(0)7828 293386
Makes 12 cookies Ingredients 200g teff flour 150g crunchy peanut butter 1 tbsp coconut oil 1 tbsp honey 1 tsp ground cinnamon 4 tbsp drinking coconut milk (such as Koko) 1 pinch of pink Himalayan salt
Preparation
1. In a small pan on low heat, place the honey and the coconut oil and leave them to melt slowly 2. Begin heating your oven to 180°c and place a sheet of greaseproof baking paper onto an oven shelf. 3. Meanwhile, measure out the teff flour into a bowl and add the cinnamon and salt. 4. Add the peanut butter and break down with a spoon or knife until you get a crumbly texture with
the flour. 5. Make a well in the middle of the mix and pour in the melted coconut oil and honey, start gently
mixing in the flour and gradually add the coconut milk. 6. Finish by kneading it by hand. The dough should be reasonably moist but not too sticky, rather like
a short pastry mix. 7. Sprinkle some teff flour onto your work surface and place the ball of dough onto it, flatten it down
with your hands and sprinkle some teff flour on top. 8. Roll out the dough very gently (you might find it’s a bit crumbly, that’s ok!) until it’s just under a
centimetre thick (about 0.4 of an inch) 9. Use a cookie cutter or glass to cut out the cookies (I used a simple glass which was 7cm in diameter
(nearly 3 inches) and place them onto the baking sheet 10. Bake them into the hot oven for 10 minutes, remove and leave them to cool (if they still seem a bit
soft, don’t worry, they will become drier as they cool down.)
Nutritional information: serving size (1 cookie) = 33g 150 calories Total Carbohydrate 16g Total fat 8g of which Saturated Fat 2g Dietary Fibre 2.4g Sodium 0.12g Sugars 2.8g Cholesterol 0mg Protein 5.3g