Thursday, September 16, 2010


We have been cooking with a lot of teff around these parts. It is packed with vitamins and minerals (twice as much iron as wheat), and contains all 8 essential amino acids. It is high in protein and helps control blood sugar (great for diabetics). It is also gluten-free. Teff originates in Ethiopia, and some conjecture that Ethiopians always win so many marathons because they eat a lot of teff. Who knows.

This is one of my favorite teff recipes so far:
Banana Teff Pancakes. They are also egg-free and taste fabulous with real maple syrup. I have also made teff gingerbread muffins that are pretty good. I grind my own flour because otherwise it is a little pricey. The grain is so small that I have to turn the grinder on before I put the teff in or it slips right through.


  1. I follow the blog of a lady I've worked with for a long time, called She promotes a mostly raw foods diet (and of course, green smoothies). Her story is pretty amazing, too. She started controlling her kids' asthma when they were really young through diet, and her grandmother controlled her cancer for years through a raw foods diet. Anyhow, she shares a lot of recipes, too, that you might find interesting, and shares a lot of her research and findings on nutrition and such. You might find it interesting.

  2. thanks:) i'll check it out...

  3. What kind of flour mill do you use? I'm debating between a hand grinder and an electric grinder, or maybe both: one for emergencies and the other for day to day convenience.

  4. I use a blendtec electric mill. I haven't done any research though, I just got a group deal through my last ward. I like it but have nothing to compare it too. I use mine a lot so I like having electric for convenience. I have heard of people using cheap coffee grinders. Not sure how they work.