this month the recipe redux has challenged us to make something from a whole grain. and since i had a fresh bag of teff flour burning a hole in my freezer, i was inspired to pull it out and give it a try.
one of the most exciting things about embracing gluten-free cooking is the inspiration to use new flours. because we don't have the opportunity to use the usual all-purpose wheat flour, we open our eyes to a host of other flours.
teff is a cereal grain that has been used in ethiopia for thousands of years. the whole grain is milled to make teff flour. it is has a rich, sweet, somewhat nutty flavor, similar to buckwheat and is high in protein, fiber, and impressively high in iron. even better, teff contains all 9 amino acids to be considered a complete protein. and it's dark color makes for some pretty baked goods... my son even thought it was a chocolate batter and wanted to lick the spoon.
i was inspired a bit by irvin from eat the love's gluten-free ratio rally post this month when he used teff in a butterscotch apple pie. (apparently my post today was also infected with his affinity for incredibly long, descriptive post titles.) i, too, love me some butterscotch... in the purest form. butter and brown sugar. not those odd morsels that look like pale chocolate chips. add pecans and a bit of cinnamon... perfect flavor combination.
i don't know about you, but i always go for the sweet streusel on the top of the quickbread. once it's gone the rest of the slice is a little sad. so this streusel is a heavy one, that will sink down into the batter when it bakes and then you have a bit of sunken streusel in almost every bite.
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this month we're using a link tool to allow you to see all of the other redux recipes. check them out and broaden your grain horizons...