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Teff Chocolate Chip Date Cookies

Teff Chocolate Chip Date Cookies

Yield: 2 dozen cookies
Prep time: 15 minutes
Total Time: 29 minutes

How to make Teff Chocolate Chip Date Cookies


1. Pour boiling water over the dates in a heat-proof bowl just to cover and soak for 5 minutes. Drain well and chop the dates.

2. In a medium bowl, whisk together the Brown Berhan Teff Flour, tapioca flour, baking soda, and salt. Set aside.

3. In the bowl of a stand mixer or in a medium bowl with a hand mixer, cream the butter and sugars until light and fluffy, 3-5 minutes.

4. Add the egg and vanilla extract, mixing until just combined, scraping down the sides as needed.

5. Slowly add the dry ingredients, mixing until combined. 

6. Add the chopped almonds, dates, and chocolate and mix until evenly distributed. 

7. Drop large scoops (heaping tablespoons) of dough onto a parchment-lined lined baking sheet, about 3 inches apart (you might need to bake in batches). Chill the dough on the baking sheet for 45 minutes (or freeze for 20 minutes).  

8. Preheat the oven to 350°F. 

9. Bake for 14-15 minutes, until the edges are golden brown and the top is set, but still soft. 

10. Remove from oven and bang the pan once to flatten the cookies a bit. Sprinkle with flakey salt. Let cool on the baking sheet for a 5 minutes before carefully transferring with a thin spatula to a wire rack to cool for 10 minutes before serving.


Ingredients 

- 100g of pitted medjool dates 

- 1 cup + 3 tablespoon (170g) Brown Berhan Teff Flour- 1/2 cup + 2 tablespoons (75g) tapioca flour/starch 

- ½ teaspoon of kosher salt  

- ½ teaspoon of baking soda  

- 9 tablespoons unsalted butter, room temperature  

- ½ cup (115g) packed light brown sugar  

- ¼ cup + 2 tablespoon (90g) cane sugar  

- 1 large egg  

- 1 teaspoon vanilla extract  

- 2 ounces bittersweet chocolate, chopped into ¼-inch chunks

Optional

- ½ cup dry roasted almonds, coarsely chopped 

- Flakey salt, for sprinkling

teff recipes teff chocolate chip date cookies with berhan teff
teff recipes teff chocolate chip date cookies with berhan teff

ENJOY!!!

Teff Pasta

Whole Grain Teff Pasta

Yield: 4 servings

Make Homemade Whole Grain Teff Pasta


1. In a large bowl or the bowl of stand mixer or a large mixing bowl, whisk together the Berhan Ivory Teff Flour, tapioca flour, sweet rice flour, amaranth flour, xanthan gum, and salt. 

2. Create a well in the middle of the flour and crack the eggs into the middle. Add the olive oil. 

3. Use the dough hook of the stand mixer to gently mix the eggs together with the flour on low speed, or, if doing so by hand, use a fork to lightly whisk the eggs together in the middle of the well, then begin mixing it all together with the flour. 

4. Once it's well mixed, use the dough hook or your hands to knead until it forms a dough. If the the mixture feels too dry, add ½ teaspoon of water at a time while kneading. Knead until dough is smooth and elastic, but not very sticky. If you find it too sticky, add another teaspoon of teff flour until it reaches the desired texture.


Teff Pasta Ingredients  

- 3/4 cup (106g) Berhan Ivory Teff Flour  

- ½ cup + 2 tablespoons (78g) whole grain millet flour  

- 1/2 cup + 1 tablespoon (70g) tapioca flour  

- ⅓ cup (44g) sweet rice flour (also called "mochiko" - different from "white rice flour" or "brown rice flour")  

- ¼ cup (30g) whole grain amaranth flour  

- ¾ teaspoon xanthan gum  

- ½ teaspoon salt- 4 large eggs  

- 1 tablespoon olive oil  

- Water, as needed


teff recipes teff pancakes with berhan teff
teff recipes teff pancakes with berhan teff

5. Roll the dough into a ball and lightly flatten into a disk. Cut into 6 pieces and wrap the dough in plastic to let it rest for 20 minutes or so. 

6. Bring 3-quarts of water to boil in a large pot with a teaspoon of salt. 

7. Use your hands to press one piece at a time on a lightly teff-floured surface until it is about ¼-inch thick, reserving the other pieces in plastic wrap under a towel. 

8. With a pasta roller or rolling pin, roll out each piece into a thin sheet, lightly dusting both sides with teff flour as you go. If using the KitchenAid pasta roller attachment, send the dough through setting 1, fold it in half, then send it again. Repeat until it feeds through smooth, then reduce the thickness one stop and roll to a 2 or 3 thickness. Dust each side with teff flour before cutting. 

9. Either by hand or using the fettuccine cutter attachment, cut each sheet into noodles. Place noodles in a nest on a teff-floured baking sheet while rolling out the rest. 

10. Drop the noodles into the boiling water and cook for 4 minutes, stirring occasionally. Drain the pasta in a colander and gently toss it with a bit of olive oil to keep it from sticking together. 

11. Serve with your favorite sauce! (Here I've just tossed it with some simple butter, olive oil, parmesan, salt, pepper, and fresh herbs!)

Teff Pancakes

Teff Pancakes

Yield: 3 servings
Prep time: 10 minutes
Total Time: 20 minutes

Make Gluten-Free Teff Pancakes in 4 Easy Steps!


Start your day off right with these nourishing teff pancakes! They're crispy on the outside with fluffy, tender middles redolent with the flavor of Berhan Teff Flour!


1. In a large bowl, whisk or sift together the teff flour with the baking powder, baking soda, and salt. 

2. In a measuring pitcher or bowl, whisk together the buttermilk, egg, maple syrup, and vanilla.Pour the buttermilk mixture into the flour mixture and quickly stir with a flexible spatula until halfway combined; 8 to 10 strokes. Pour in the melted butter and quickly but gently mix until the batter is just combined and no butter or flour streaks remain. Some lumps are ok. Take care not to overmix the batter or it will become thin and the pancakes will cook up flatter and more tough. 

3. Set the batter aside for a minute or two to thicken. Meanwhile, preheat a wide skillet or griddle over medium heat. I prefer well-seasoned cast iron or ceramic nonstick. When the pan is hot, lower to medium-low or low. 


Teff Pancake Ingredients 

- ¾ cup (90 g) Berhan Ivory Teff Flour 

- ½ teaspoon (75 g) sweet white rice flour 

- ½ teaspoon baking powder

- ½ teaspoon baking soda 

- ½ teaspoon fine sea salt 

- 1 cup (235 ml) well-shaken buttermilk (add 2-4 more tablespoons if you want more thin, crisp teff pancakes)- 1 large egg 

- 1 tablespoon (15 ml) maple syrup 

- 1 teaspoon vanilla extract 

- 3 tablespoons butter, melted 

- ghee or neutral high-heat vegetable oil (such as sunflower), for cooking 


teff recipes teff pancakes with berhan teff
teff recipes teff pancakes with berhan teff

4. Coat the hot pan with a thin layer of ghee or oil. Drop the batter by ¼ - 1/3 cups into the hot oil. Cook on the first side until the bottoms are golden, 2-3 minutes. Gently flip, taking care not to deflate the pancakes. Cook on the second side until the bottoms are golden, 2-3 more minutes. Remove the pancakes to a wire rack. When you’re ready to serve, reheat any cooled pancakes in the hot pan. Alternatively put them in a low oven while you cook the remaining pancakes. Serve with your favorite toppings. I like mine piled high with fresh seasonal fruit, a big dollop of Greek yogurt, a sprinkle of hemp seed, and a drizzle of maple syrup.5. Coat the hot pan with a thin layer of ghee or oil. Drop the batter by ¼ - 1/3 cups into the hot oil. Cook on the first side until the bottoms are golden, 2-3 minutes. Gently flip, taking care not to deflate the pancakes. Cook on the second side until the bottoms are golden, 2-3 more minutes.6. Remove the pancakes to a wire rack. When you’re ready to serve, reheat any cooled pancakes in the hot pan. Alternatively put them in a low oven while you cook the remaining pancakes.7. Serve with your favorite toppings. I like mine piled high with fresh seasonal fruit, a big dollop of Greek yogurt, a sprinkle of hemp seed, and a drizzle of maple syrup.8. Pancakes can be made ahead and warmed in a hot skillet or toaster oven when ready to serve. They will keep for up to 4 days airtight in the refrigerator. 

 

Bonus Tip!

Pancakes can be made ahead and warmed in a hot skillet or toaster oven when ready to serve. They will keep for up to 4 days airtight in the refrigerator.


Optional Serving Ingredients 

- maple syrup 

- seasonal fruit 

- Greek yogurt 

- hemp seeds