Back in the later part of August (2019), I had made some buns using Teff flour that my neighbor had shared with me. We had really enjoyed them so this is my next adventure using this unique flour.
Just a bit of history — officially the world’s smallest grain, teff is only about the size of a poppy seed. It’s origin is thought to be Ethiopia and Eritrea, where it’s ability to grow in harsh conditions has made it a staple grain of these cultures.
Teff flour is high in protein, iron, calcium and it contains all 8 essential amino acids. This is due to the fact the tiny grains are so small, when they are milled, the hull is left intact rather than removed.
Teff is rich tasting and very versatile, lending a subtle nuttiness and mild molasses-like sweetness to any baked good. Teff grain and flour are good alternatives to wheat, barley and rye for those on a gluten-free diet.
These muffins are an interesting combination of flavors well worth a try.
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- 2 cups (about 200 gm) hazelnut meal
- 1 cup teff flour
- 1/4 cup arrowroot powder
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp cardamom
- 1/4 cup hot water
- 2 Tbsp ground chia seeds
- 1 cup pumpkin puree
- 1/2 cup maple syrup or honey
- 1/4 cup liquid coconut oil OR olive oil
- 1/2 cup water OR milk
Ingredients
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- Preheat oven to 350 F. Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together dry ingredients; set aside.
- In a large bowl, whisk together the hot water & ground chia to form a slurry. Add the remaining wet ingredients & beat together using an electric mixer. Pour the wet into the dry & whisk together. Spoon into muffin cups.
- Bake about 30 minutes or until test done. Remove from oven & pan; cool on a wire rack.