18 Delicious Teff Recipes Nutritious

Are you ready to explore the wholesome world of teff, the tiny but mighty grain that’s taking North America by storm? Packed with nutrients and bursting with versatility, teff is the secret ingredient your kitchen has been missing. From fluffy pancakes to hearty stews, our roundup of 18 delicious teff recipes will inspire you to whip up nutritious meals that delight the palate. Let’s get cooking!

Teff Pancakes with Honey Drizzle

Many mornings call for a breakfast that’s both nourishing and indulgent, and these Teff Pancakes with Honey Drizzle answer that call perfectly. Made with wholesome teff flour and a touch of sweetness, they’re a delightful way to start your day.

Ingredients

• 1 cup finely ground teff flour
• 1 tbsp pure, golden honey
• 1 cup fresh, creamy whole milk
• 1 large, farm-fresh egg
• 1 tbsp melted, unsalted butter
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 tsp aromatic vanilla extract

Instructions

1. In a large mixing bowl, whisk together the teff flour, baking powder, and sea salt until well combined.
2. In a separate bowl, beat the egg lightly, then add the whole milk, melted butter, and vanilla extract, stirring until the mixture is smooth.
3. Gradually pour the wet ingredients into the dry ingredients, stirring gently to avoid lumps. Tip: Let the batter rest for 5 minutes to allow the teff flour to absorb the liquids, resulting in fluffier pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease it with butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for the bubbles to pop and leave small holes before flipping for the perfect golden brown.
6. Flip the pancakes and cook for another 1-2 minutes until the other side is golden and the pancake is cooked through.
7. Drizzle the warm pancakes with honey before serving. Tip: For an extra touch of luxury, add a pat of butter on top of each pancake before drizzling with honey.

As you take your first bite, you’ll notice the pancakes’ slightly nutty flavor and tender texture, complemented by the sweet, floral notes of the honey. Serve them stacked high with fresh berries on the side for a colorful and inviting breakfast plate.

Savory Teff Porridge with Mushrooms

Savory teff porridge with mushrooms is a comforting, nutrient-packed dish that’s perfect for any meal of the day. Start your morning with this hearty porridge, or enjoy it as a satisfying dinner option.

Ingredients

• 1 cup whole grain teff
• 3 cups homemade vegetable broth, simmering
• 2 tbsp rich extra virgin olive oil
• 1 cup finely chopped cremini mushrooms
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp fresh thyme leaves

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 3 minutes, stirring occasionally.
3. Stir in the minced garlic and chopped mushrooms, cooking until the mushrooms release their moisture and begin to brown, about 5 minutes.
4. Pour in the teff grains, stirring to coat them in the oil and vegetable mixture, toasting lightly for 2 minutes.
5. Slowly add the simmering vegetable broth to the saucepan, stirring continuously to prevent clumping.
6. Reduce the heat to low, cover, and let the porridge simmer gently for 20 minutes, stirring every 5 minutes to ensure even cooking.
7. After 20 minutes, remove the lid and stir in the black pepper, sea salt, and fresh thyme leaves. Cook for an additional 5 minutes uncovered, allowing the porridge to thicken to your desired consistency.
8. Remove from heat and let stand for 2 minutes before serving to allow the flavors to meld together beautifully.

Unbelievably creamy with a slight nuttiness from the teff, this porridge pairs wonderfully with a sprinkle of grated Parmesan or a drizzle of truffle oil for an extra layer of flavor. Serve it alongside a crisp green salad for a complete meal that’s both nourishing and delicious.

Teff and Banana Bread

Let’s dive into creating a delightful Teff and Banana Bread, a nutritious twist on the classic favorite that’s perfect for any time of the day. This recipe combines the earthy tones of teff flour with the natural sweetness of ripe bananas, resulting in a moist and flavorful loaf.

Ingredients

• 1 cup teff flour, finely ground for a smooth texture
• 3 ripe bananas, mashed to a creamy consistency
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 farm-fresh eggs, beaten
• 1/2 cup pure maple syrup, for a natural sweetness
• 1 tsp vanilla extract, for a hint of aroma
• 1 tsp baking soda, to ensure a perfect rise
• 1/2 tsp sea salt, to enhance the flavors
• 1/2 cup chopped walnuts, for a crunchy texture

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or line it with parchment paper for easy removal.
2. In a large mixing bowl, combine the mashed bananas and melted butter, stirring until well blended.
3. Add the beaten eggs, maple syrup, and vanilla extract to the banana mixture, mixing thoroughly to incorporate all ingredients.
4. Sift the teff flour, baking soda, and sea salt into the wet ingredients, folding gently to avoid overmixing, which can lead to a dense loaf.
5. Fold in the chopped walnuts, distributing them evenly throughout the batter.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Delight in the moist, dense texture and the harmonious blend of earthy teff and sweet banana flavors. Serve slices toasted with a dollop of almond butter or enjoy as is with your morning coffee for a truly satisfying treat.

Gluten-Free Teff Pizza Crust

Baking a gluten-free pizza crust that’s both delicious and easy to make is simpler than you think with this Teff flour-based recipe. Perfect for beginners, this guide will walk you through each step to achieve a crispy, flavorful base for your favorite toppings.

Ingredients

• 1 1/2 cups finely ground Teff flour
• 1/2 cup warm water (110°F)
• 1 tbsp active dry yeast
• 1 tsp raw honey
• 1/4 cup rich extra virgin olive oil
• 1/2 tsp finely ground sea salt

Instructions

1. In a small bowl, combine the warm water, active dry yeast, and raw honey. Let it sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together the Teff flour and sea salt.
3. Pour the yeast mixture and extra virgin olive oil into the dry ingredients. Stir until a dough forms.
4. Knead the dough on a lightly floured surface for 3 minutes until smooth. Tip: If the dough feels too sticky, add a little more Teff flour.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Preheat your oven to 425°F and lightly grease a pizza pan or baking sheet.
7. Roll out the dough on the prepared pan to your desired thickness. Tip: For a crispier crust, roll it thinner.
8. Bake for 10 minutes before adding toppings, then bake for an additional 10-15 minutes until the edges are golden brown. Tip: Check the crust at 10 minutes to prevent over-baking.

Flavorful and with a satisfying crunch, this Teff pizza crust pairs wonderfully with bold toppings like spicy sausage or roasted vegetables. Try drizzling with a balsamic glaze after baking for an extra layer of flavor.

Teff Chocolate Chip Cookies

Tantalizingly tender and packed with a nutty depth, Teff Chocolate Chip Cookies are a delightful twist on the classic treat, perfect for those seeking a gluten-free option without sacrificing flavor or texture. This recipe guides you through each step with precision, ensuring your cookies come out perfectly every time.

Ingredients

– 1 cup finely ground teff flour, offering a rich, earthy base
– 1/2 cup unsalted butter, softened to room temperature for easy mixing
– 3/4 cup packed light brown sugar, for a moist, caramel-like sweetness
– 1 large farm-fresh egg, to bind the ingredients with a silky texture
– 1 tsp pure vanilla extract, for a warm, aromatic depth
– 1/2 tsp baking soda, to ensure a light, airy rise
– 1/4 tsp fine sea salt, to balance the sweetness
– 1 cup semi-sweet chocolate chips, for melty, gooey pockets of joy

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened unsalted butter and packed light brown sugar until the mixture is light and fluffy, about 3 minutes.
3. Beat in the large farm-fresh egg and pure vanilla extract until fully incorporated, ensuring a smooth, homogeneous mixture.
4. Whisk together the finely ground teff flour, baking soda, and fine sea salt in a separate bowl to evenly distribute the leavening agents.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
6. Fold in the semi-sweet chocolate chips, distributing them evenly throughout the dough for consistent flavor in every bite.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft, for the perfect chewy texture.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, allowing them to set properly.
Delightfully crisp on the outside with a chewy center, these Teff Chocolate Chip Cookies boast a complex flavor profile that pairs wonderfully with a cold glass of almond milk or as a sophisticated dessert alongside a scoop of vanilla bean ice cream.

Ethiopian Injera Flatbread

Welcome to the world of Ethiopian cuisine with this simple yet authentic Injera flatbread recipe. Whether you’re a seasoned cook or a beginner, this guide will walk you through each step to create this spongy, slightly sour flatbread that’s a staple in Ethiopian households.

Ingredients

• 2 cups of finely ground teff flour
• 3 cups of lukewarm water, divided
• 1 teaspoon of active dry yeast
• 1/2 teaspoon of sea salt
• 1 tablespoon of rich extra virgin olive oil

Instructions

1. In a large mixing bowl, combine the finely ground teff flour with 2 cups of lukewarm water, stirring until the mixture is smooth and free of lumps.
2. Cover the bowl with a clean kitchen towel and let it ferment at room temperature for 48 hours to develop the characteristic sour flavor. Tip: A slightly warm spot in your kitchen will speed up the fermentation process.
3. After fermentation, dissolve the active dry yeast in the remaining 1 cup of lukewarm water and stir it into the teff mixture along with the sea salt.
4. Heat a non-stick skillet or traditional Ethiopian mitad over medium heat (350°F) and lightly brush it with rich extra virgin olive oil.
5. Pour 1/2 cup of the batter onto the skillet, tilting it in a circular motion to spread the batter thinly and evenly. Tip: The ideal thickness is similar to a crepe, ensuring it cooks through without becoming too dry.
6. Cook the injera for 2-3 minutes, or until the edges lift from the skillet and the surface is covered with tiny holes. Do not flip; injera is only cooked on one side. Tip: The bottom should be lightly golden but not crispy.
7. Transfer the cooked injera to a plate and cover with a cloth to keep warm and moist. Repeat with the remaining batter.

Unveil your homemade injera to discover its unique spongy texture and tangy flavor, perfect for scooping up stews or serving as a base for a colorful array of Ethiopian dishes. Enjoy the fruits of your patience and effort with every bite.

Teff Smoothie Bowl with Berries

Begin your morning with a nutritious and vibrant Teff Smoothie Bowl, packed with the goodness of ancient grains and fresh berries. This recipe is perfect for those looking to add a healthy twist to their breakfast routine, offering a delightful combination of textures and flavors.

Ingredients

• 1/2 cup cooked teff grains, fluffy and slightly nutty
• 1 cup frozen mixed berries, vibrant and tangy
• 1/2 cup almond milk, creamy and unsweetened
• 1 tbsp honey, pure and golden
• 1/4 tsp vanilla extract, aromatic and pure
• 1/4 cup granola, crunchy and homemade
• Fresh berries for garnish, juicy and colorful

Instructions

1. In a high-speed blender, combine the cooked teff grains, frozen mixed berries, almond milk, honey, and vanilla extract.
2. Blend on high speed for 45 seconds, or until the mixture is smooth and creamy. Tip: For a thicker consistency, add less almond milk.
3. Pour the smoothie into a bowl, using a spatula to scrape out every last bit.
4. Sprinkle the granola evenly over the top of the smoothie for a satisfying crunch. Tip: Toast the granola beforehand for an extra layer of flavor.
5. Garnish with fresh berries, arranging them artfully for a visually appealing finish. Tip: Use a variety of berries for a more colorful presentation.

This Teff Smoothie Bowl with Berries offers a delightful contrast between the creamy smoothie base and the crunchy granola, with the fresh berries adding a burst of freshness. Try drizzling a little extra honey on top for a touch of sweetness, or serve it with a side of coconut yogurt for added creaminess.

Teff and Kale Stuffed Peppers

Today, we’re diving into a wholesome and vibrant dish that’s as nutritious as it is colorful. Teff and Kale Stuffed Peppers are a perfect blend of earthy grains and fresh greens, encased in sweet bell peppers for a meal that’s both satisfying and visually appealing.

Ingredients

• 4 large, firm bell peppers (any color)
• 1 cup cooked teff grains, fluffy and slightly nutty
• 2 cups finely chopped kale, stems removed for tenderness
• 1/2 cup crumbled feta cheese, creamy and tangy
• 1/4 cup rich extra virgin olive oil
• 1 tbsp minced garlic, aromatic and pungent
• 1 tsp finely ground black pepper, for a subtle heat
• 1/2 tsp sea salt, to enhance flavors

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for stuffing.
3. In a large mixing bowl, combine the cooked teff, chopped kale, feta cheese, olive oil, minced garlic, black pepper, and sea salt. Mix gently until all ingredients are evenly distributed.
4. Stuff each bell pepper with the teff and kale mixture, pressing down lightly to pack the filling.
5. Place the stuffed peppers upright in a baking dish. Cover with aluminum foil to keep them moist during baking.
6. Bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes to lightly brown the tops.
7. Let the peppers rest for 5 minutes after baking to allow the flavors to meld together beautifully.

Offering a delightful contrast between the sweet, tender peppers and the hearty, flavorful filling, these Teff and Kale Stuffed Peppers are a feast for the senses. Serve them with a drizzle of olive oil or a sprinkle of additional feta for an extra touch of richness.

Teff Meatballs with Tomato Sauce

Are you ready to dive into the world of gluten-free cooking with a twist? Today, we’re making Teff Meatballs with Tomato Sauce, a dish that combines the earthy flavors of teff with the classic comfort of meatballs in a rich tomato sauce.

Ingredients

• 1 cup finely ground teff flour
• 1 lb ground beef (preferably 80/20 for juiciness)
• 1 large farm-fresh egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp finely ground black pepper
• 2 tbsp rich extra virgin olive oil
• 1 can (28 oz) crushed tomatoes with basil
• 1/2 cup water
• 1 tsp granulated sugar

Instructions

1. In a large mixing bowl, combine the teff flour, ground beef, egg, minced garlic, chopped parsley, sea salt, and black pepper. Mix until just combined; avoid overmixing to keep the meatballs tender.
2. Shape the mixture into 1-inch meatballs, rolling them gently between your palms. This should yield about 20 meatballs.
3. Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, ensuring they’re not crowded. Brown them on all sides, about 2 minutes per side, then remove and set aside.
4. In the same skillet, add the crushed tomatoes, water, and sugar. Stir to combine and bring to a simmer over medium-low heat.
5. Return the meatballs to the skillet, covering them with the sauce. Simmer gently for 20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
6. Tip: For an even richer flavor, let the meatballs sit in the sauce for 5 minutes off the heat before serving. This allows them to absorb more of the tomato goodness.

Combining the nutty essence of teff with the savory depth of beef, these meatballs are a delightful twist on a classic. Serve them over a bed of creamy polenta or with a side of crusty gluten-free bread to soak up the flavorful tomato sauce.

Teff and Avocado Salad

Every now and then, we stumble upon a dish that’s not only nourishing but also a delight to prepare and eat. Today, we’re diving into a vibrant Teff and Avocado Salad, a perfect blend of textures and flavors that’s as easy to make as it is satisfying.

Ingredients

• 1 cup whole grain teff, rinsed and drained
• 2 cups water
• 1 ripe avocado, diced into 1/2-inch pieces
• 1/4 cup fresh lemon juice
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 1/4 cup chopped fresh cilantro
• 1/4 cup thinly sliced red onion

Instructions

1. In a medium saucepan, combine the rinsed teff and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed and the teff is tender. Tip: Stir occasionally to prevent sticking.
3. Remove the saucepan from the heat and let the teff sit, covered, for 5 minutes to steam. Then, fluff with a fork and transfer to a large bowl to cool slightly.
4. In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, black pepper, and sea salt until well combined.
5. Add the diced avocado, chopped cilantro, and sliced red onion to the bowl with the teff. Drizzle the dressing over the top.
6. Gently toss the salad until all ingredients are evenly coated with the dressing. Tip: Use a folding motion to keep the avocado pieces intact.
7. Let the salad sit for 10 minutes before serving to allow the flavors to meld. Tip: For an extra touch of freshness, garnish with additional cilantro leaves.

Vibrant and hearty, this Teff and Avocado Salad offers a delightful contrast between the creamy avocado and the slightly nutty teff. Serve it as a standalone meal or alongside grilled fish for a more substantial dish.

Teff Porridge with Cinnamon and Apples

Preparing a warm, comforting bowl of Teff Porridge with Cinnamon and Apples is simpler than you might think, and it’s a fantastic way to start your day with a nutritious, flavorful meal.

Ingredients

• 1 cup whole grain teff
• 3 cups filtered water
• 1 medium apple, thinly sliced (use a crisp, sweet variety like Honeycrisp)
• 1 teaspoon ground cinnamon (opt for freshly ground for the best aroma)
• 2 tablespoons pure maple syrup (look for dark amber for a richer flavor)
• 1/4 teaspoon fine sea salt
• 1/2 cup unsweetened almond milk (creamy and smooth)

Instructions

1. Rinse the teff under cold water in a fine-mesh strainer until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the rinsed teff, filtered water, and sea salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally to prevent sticking. Tip: The porridge is ready when it has a creamy consistency and the teff grains are tender.
4. While the porridge cooks, heat a small skillet over medium heat and add the thinly sliced apples. Sprinkle with cinnamon and sauté for 3-5 minutes until the apples are slightly softened but still hold their shape. Tip: Adding a splash of water to the skillet can help steam the apples gently.
5. Once the porridge is cooked, stir in the maple syrup and almond milk until well combined. Tip: Adjust the sweetness by adding more maple syrup if desired, but start with the recommended amount for a balanced flavor.
6. Divide the porridge into bowls and top with the cinnamon apples.

Delight in the creamy texture of the teff porridge, perfectly complemented by the sweet and spiced apples. For an extra touch of indulgence, drizzle with a bit more maple syrup or sprinkle with chopped nuts for added crunch.

Teff and Spinach Muffins

Let’s dive into making these nutritious and flavorful Teff and Spinach Muffins, perfect for a healthy breakfast or snack. This recipe combines the earthy tones of teff flour with the fresh, vibrant taste of spinach, creating a muffin that’s as delightful to eat as it is good for you.

Ingredients

• 1 cup teff flour, finely ground for a smooth texture
• 1 cup fresh spinach, finely chopped and packed
• 2 large farm-fresh eggs, beaten
• 1/2 cup whole milk, for richness
• 1/4 cup rich extra virgin olive oil
• 1 tbsp pure maple syrup, for a hint of sweetness
• 1 tsp baking powder, for lift
• 1/2 tsp sea salt, finely ground

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking.
2. In a large mixing bowl, whisk together the teff flour, baking powder, and sea salt until well combined.
3. Add the beaten eggs, whole milk, extra virgin olive oil, and maple syrup to the dry ingredients. Stir until just combined; overmixing can lead to dense muffins.
4. Gently fold in the finely chopped spinach, ensuring it’s evenly distributed throughout the batter.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Perfectly baked, these muffins boast a moist interior with a slightly crisp exterior. The teff flour lends a nutty flavor that pairs beautifully with the subtle sweetness of maple and the freshness of spinach. Serve them warm with a dollop of butter or enjoy them as a grab-and-go snack for a nutritious energy boost.

Teff Burgers with Sweet Potato Fries

Gathering around the table for a wholesome meal is one of life’s simple pleasures, and today, we’re making Teff Burgers with Sweet Potato Fries, a dish that combines nutritious ingredients with irresistible flavors.

Ingredients

• 1 cup teff flour, finely ground
• 1/2 cup cooked quinoa, fluffy and cooled
• 1 large farm-fresh egg, lightly beaten
• 2 tbsp rich extra virgin olive oil
• 1 tsp sea salt, finely ground
• 1/2 tsp freshly ground black pepper
• 2 medium sweet potatoes, peeled and cut into 1/2-inch strips
• 2 tbsp high-quality coconut oil, melted
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for the sweet potato fries.
2. In a large mixing bowl, combine the teff flour, cooked quinoa, beaten egg, olive oil, sea salt, and black pepper. Mix until the ingredients are fully incorporated.
3. Form the mixture into 4 equal-sized patties, pressing firmly to ensure they hold together during cooking.
4. Heat a non-stick skillet over medium heat and cook the patties for 4 minutes on each side, or until golden brown and crispy.
5. While the patties cook, toss the sweet potato strips with melted coconut oil, smoked paprika, and cayenne pepper on a baking sheet.
6. Spread the sweet potato strips in a single layer on the baking sheet and bake for 20 minutes, flipping halfway through, until crispy and golden.
7. Serve the teff burgers hot, topped with your favorite condiments, alongside the sweet potato fries.

These teff burgers boast a delightful crunch on the outside with a soft, flavorful interior, while the sweet potato fries offer a perfect balance of sweetness and spice. Try serving them with a side of avocado slices for an extra layer of creaminess.

Teff and Coconut Energy Balls

Starting your day with a burst of energy has never been easier with these Teff and Coconut Energy Balls. Simple to make and packed with nutrients, they’re the perfect grab-and-go snack for busy mornings or a quick afternoon pick-me-up.

Ingredients

• 1 cup finely ground teff flour
• 1/2 cup creamy almond butter
• 1/3 cup pure maple syrup
• 1/2 cup unsweetened shredded coconut, plus extra for rolling
• 1 tsp vanilla extract
• 1/4 tsp sea salt

Instructions

1. In a large mixing bowl, combine the finely ground teff flour, creamy almond butter, pure maple syrup, unsweetened shredded coconut, vanilla extract, and sea salt. Tip: For a smoother consistency, warm the almond butter slightly before mixing.
2. Stir the mixture until all ingredients are fully incorporated and a sticky dough forms. Tip: If the dough is too dry, add a teaspoon of water at a time until it reaches the desired consistency.
3. Using your hands, roll the dough into 1-inch balls. Tip: Wetting your hands slightly can prevent the dough from sticking.
4. Roll each ball in the extra unsweetened shredded coconut until fully coated.
5. Place the coated balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set.

After chilling, these energy balls will have a firm yet chewy texture, with a delightful contrast between the nutty teff and the sweet, tropical coconut. For an extra touch, drizzle them with melted dark chocolate before serving.

Teff Waffles with Maple Syrup

Oftentimes, the simplest dishes bring the most comfort, and these Teff Waffles with Maple Syrup are no exception. Perfect for a leisurely weekend breakfast, they combine the nutty flavor of teff flour with the sweet, comforting embrace of maple syrup, creating a dish that’s both nourishing and indulgent.

Ingredients

• 1 cup finely ground teff flour
• 1 tablespoon pure vanilla extract
• 2 large farm-fresh eggs, lightly beaten
• 1 1/2 cups whole milk, slightly warmed
• 2 tablespoons unsalted butter, melted and slightly cooled
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt
• Pure maple syrup, for serving

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s hot enough to create a crisp exterior.
2. In a large mixing bowl, whisk together the teff flour, baking powder, and sea salt until well combined.
3. Add the lightly beaten eggs, warmed whole milk, melted unsalted butter, and pure vanilla extract to the dry ingredients. Whisk until the batter is smooth and free of lumps. Tip: Let the batter rest for 5 minutes to allow the teff flour to absorb the liquids, resulting in a more cohesive batter.
4. Lightly grease the waffle iron with a brush of melted butter or a spritz of cooking spray to prevent sticking.
5. Pour 1/2 cup of batter onto the center of the waffle iron, spreading it slightly with the back of a spoon. Close the lid and cook for about 4 minutes, or until the waffle is golden brown and releases easily from the iron. Tip: Avoid opening the waffle iron too soon, as this can cause the waffle to tear.
6. Repeat with the remaining batter, keeping the cooked waffles warm in a 200°F oven until all are ready to serve.
7. Serve the waffles hot, drizzled generously with pure maple syrup. Tip: For an extra touch of indulgence, top with a dollop of whipped cream or a sprinkle of toasted nuts.

Perfectly crisp on the outside and tender within, these Teff Waffles offer a delightful contrast of textures. The deep, earthy notes of teff flour pair beautifully with the sweet, caramel-like flavor of maple syrup, making each bite a harmonious blend of flavors. Consider serving them with fresh berries or a side of crispy bacon for a balanced breakfast feast.

Teff and Lentil Soup

Let’s dive into making a comforting bowl of Teff and Lentil Soup, a hearty and nutritious dish that’s perfect for any season. This recipe combines the earthy flavors of teff and lentils with a blend of aromatic spices, creating a soup that’s both satisfying and simple to prepare.

Ingredients

• 1 cup whole grain teff, rinsed and drained
• 1 cup dried green lentils, picked over and rinsed
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 6 cups vegetable broth, low-sodium
• 1 bunch fresh kale, stems removed and leaves chopped
• 1 tbsp fresh lemon juice
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 1 minute until fragrant.
4. Add the rinsed teff and lentils to the pot, stirring to coat with the spices and onions.
5. Pour in the vegetable broth, bringing the mixture to a boil. Tip: To enhance the soup’s flavor, let the broth come to a full boil before reducing the heat.
6. Reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
7. Stir in the chopped kale and continue to cook for another 5 minutes, until the kale is wilted. Tip: Adding the kale towards the end preserves its vibrant color and nutrients.
8. Remove the pot from the heat and stir in the fresh lemon juice. Tip: Lemon juice brightens the soup’s flavors, so don’t skip this step.
9. Season with salt to taste, then let the soup sit for 5 minutes before serving to allow the flavors to meld.

The Teff and Lentil Soup boasts a creamy texture from the teff, with the lentils adding a slight bite. The kale introduces a fresh, slightly bitter contrast, making each spoonful a delightful experience. Serve it with a drizzle of olive oil and a sprinkle of smoked paprika for an extra touch of elegance.

Teff and Pumpkin Pie

Just when you thought pumpkin pie couldn’t get any more comforting, along comes this Teff and Pumpkin Pie to elevate your dessert game. This recipe combines the earthy, nutty flavors of teff flour with the sweet, creamy texture of pumpkin, creating a pie that’s as nutritious as it is delicious.

Ingredients

• 1 cup smooth, velvety pumpkin puree
• 3/4 cup finely ground teff flour
• 1/2 cup rich, dark brown sugar
• 2 large, farm-fresh eggs
• 1 cup heavy, luscious cream
• 1 tsp aromatic ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp fine sea salt
• 1 pre-made, buttery pie crust

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s perfectly heated for baking.
2. In a large mixing bowl, whisk together the pumpkin puree, teff flour, and brown sugar until smooth.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Gradually stir in the heavy cream, cinnamon, nutmeg, and sea salt, mixing until the filling is homogenous.
5. Pour the filling into the pre-made pie crust, smoothing the top with a spatula for an even bake.
6. Bake for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
7. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the flavors meld.

Out of the oven, this Teff and Pumpkin Pie boasts a silky texture with a subtly crunchy top, thanks to the teff flour. Serve it with a dollop of whipped cream or a sprinkle of toasted teff grains for an extra layer of texture and flavor.

Teff and Almond Butter Bars

Every now and then, we stumble upon a recipe that’s not only nutritious but also incredibly satisfying to make and eat. Today, we’re diving into the world of Teff and Almond Butter Bars, a perfect blend of earthy teff flour and creamy almond butter, creating a snack that’s as wholesome as it is delicious.

Ingredients

• 1 cup finely ground teff flour
• 1/2 cup creamy, unsweetened almond butter
• 1/4 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract, pure
• 1/2 tsp sea salt, finely ground
• 1/2 cup dark chocolate chips, rich and slightly bitter

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large mixing bowl, combine the teff flour, almond butter, maple syrup, melted coconut oil, vanilla extract, and sea salt. Stir until the mixture is uniformly mixed and slightly sticky.
3. Press the mixture firmly into the prepared baking pan, using the back of a spoon or your fingers to create an even layer. Tip: Wetting your fingers slightly can prevent the mixture from sticking.
4. Bake for 15-18 minutes, or until the edges are just starting to pull away from the sides of the pan and the top feels firm to the touch.
5. Remove from the oven and immediately sprinkle the dark chocolate chips over the top. Let sit for 2 minutes to allow the chocolate to soften, then spread evenly with a spatula. Tip: For a smoother chocolate layer, place the pan back in the turned-off oven for 1 minute after sprinkling the chips.
6. Allow the bars to cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into squares. Tip: For cleaner cuts, chill the bars in the refrigerator for 30 minutes before slicing.

Rich in flavor and with a satisfyingly chewy texture, these Teff and Almond Butter Bars are a testament to the beauty of simple ingredients. Serve them as a midday snack with a cup of herbal tea or crumble them over yogurt for a decadent breakfast treat.

Conclusion

Absolutely packed with nutritious and tasty options, this roundup of 18 delicious teff recipes is your ticket to exploring this versatile grain. Whether you’re baking, cooking, or blending, there’s something here for every home cook. We’d love to hear which recipes you try and adore—drop a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest for others to discover. Happy cooking!

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