Prep 20 mins
Cook 25 mins
The grains of teff are so small, the bulk of the grain consists of the bran and germ. This makes teff nutrient dense as the bran and germ are the most nutritious parts of any grain. This grain has a very high calcium content. It is considered to have an excellent amino acid composition, with lysine levels higher than wheat or barley. Teff is high in protein, carbohydrates, and fiber. It contains no gluten so it is appropriate for those with gluten intolerance. Teff flour, brown rice flour & arrowroot flour can be purchased at whole food stores.
- 3⁄4 cup teff flour
- 3⁄4 cup brown rice flour
- 1⁄2 cup arrowroot
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon salt
- 2 eggs
- 1⁄3 cup olive oil
- 2⁄3 cup water
- 1⁄2 nuts, hammed into small pieces
- 1⁄2 cup raisins
- 1⁄2 cup golden raisin
- 1⁄2 cup dried apricot, chopped
- 1⁄2 cup dried cranberries
- Preheat the oven to 400 degrees. Grease muffin or small loaf tins.
- Put all dry ingredients in a mixing bowl. Whisk together until thoroughly mixed.
- Add eggs, oil, water & nuts to the center of the dry ingredients. Whisk the eggs together, then continue whisking until all the liquid in mixed. Now continue whisking until all dry ingredients are fulling mixed inches.
- Pour the mixture into the muffin or small loaf tin. Bake for 25 minutes. Test for doneness with a toothpick. Stick a toothpick into the thickest part of one of the little cakes. If it comes out clean, the cakes are done.