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.