Last year for Christmas, my parents put bags of teff flour in the kids’ stockings. (Has that sentence ever been written before?!) I’d ask a leading question like, “What do you think it says about us that we were thrilled?” but I suspect many of my readers would be equally excited to receive a new ingredient as a present! I loved everything about this gift, from the thought behind it to the product’s packaging.
Truth be told, though, I haven’t used it till now. I wanted to do it justice, y’know? I figured I should make injera, but I wanted to do that only if I were making a big Ethiopian feast, and that just hasn’t happened yet. But as I rummaged through my pantry in search of nutritional superstars in disguise, I noticed that a quarter cup of teff flour has 20% of your daily value of iron, 8% of our RDV of calcium, 24% of your RDV of iron, and a cool 5 grams of protein. Needless to say, I had to try it, and I wondered how it would fare in a baked good. The answer? Really, really well.
- 3/4 cup teff flour
- 1 cup unbleached all-purpose flour
- 1/4 cup cocoa powder (Dutch-processed, ideally)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Dash ground cinnamon
- 1/3 cup rolled oats
- 1 cup cold very strong coffee (feel free to make it using instant espresso powder)
- 1/3 cup almond milk
- 1/3 cup vegan sugar
- 1 tablespoon dark brown sugar (or additional regular sugar)
- 1/4 cup canola or vegetable oil
- 1 teaspoon pure vanilla extract
- 1/3-1/2 cup chocolate chips
Preheat the oven to 350˚ and prepare a muffin tin using liners or a light spray of oil.
In a large mixing bowl, sift together the first seven dry ingredients (teff flour through cinnamon). Stir to combine, then add the oats. In a small bowl, whisk together the wet ingredients and the sugar. Make a well in the center of the dry ingredients and add the wet. Using a plastic spatula or a wooden spoon, stir gently to combine, but don’t overmix. The batter will be very smooth, almost silky. Fold in the chocolate chips, then add the batter to the prepared muffin tin with a spoon. Fill each well about 3/4 of the way. Bake for 15-17 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and let cool for at least five minutes before eating.
I’m enchanted with teff flour! The grain itself is teeny-tiny, and the flour is incredibly fine. It makes a silky-smooth batter that mixes with nearly no trouble, and the baked muffin has a light, delicate crumb. I’m itching to bake with it again already!
And the nutritional stats of these not-too-sweet muffins? If you eat two (and you will), you’ll get 22% of your RDV of iron, 7% of your RDV of calcium, about 7 grams of protein, and a respectable helping of fiber.
Have you cooked with teff flour?