My husband's culinary palate is more canned black olives, little debbies, and jelly donuts; so I'm always a little surprised when a man not only cooks, but uses an ingredient I don't know.
Turns out that Teff is good stuff.
Olympic and World Marathon Champ Gezahegne Abera in a cool running interview said of it:
“In Ethiopia, every athlete eats teff. We believe our ancient grain helps us train harder than athletes from any other country. That is why we are champions.”
Teff is a powerhouse of nutrition with high levels of many different nutrients: calcium, iron, phosphorus, copper, barium, thiamin. It's also very high in protein and has all 8 essential amino acids.
Dark Mark ordered his Teff in bulk from the internet. At the time, there was no way I was going to order a flour that was $6-10 per lb (regular organic whole wheat is $.89 per lb by contrast). Recently, however, I saw the stuff at Whole Foods and I decided to try it.
I'm sure I completely Americanized the stuff by making a type of brownie with lots of sweet, but I admit, I'm kind of hooked now. Below are two "teff" recipes that I like. One is more cake like, the other is a cookie listed on the bag of flour.
Bob's Red Mill Teff Peanut Butter Cookies
Breakfast Gingerbread Teff Bars
1/2cup whole wheat flour
1tsp baking powder
1/2tsp baking soda
dash of salt
1tsp each spices: cinnamon, ginger and/or 1/2tsp cloves
1/2 + cups of molasses or other sweetener
1/2 cup vegetable oil (probably a faux pas,but I use light olive oil)
2 eggs or 4 egg whites or a combo of the two
Mix wet ingredients, mix dry ingredients...mix together, spread out to about brownie height in a small baking dish. Cook at 375 for 15-20 minutes or until spongy.