I only modified this recipe a bit from the little booklet that came with the Teff grain I bought recently. For instance, the recipe didn’t call for any liquid and it obviously needed some!
To make teff flour, you grind the whole teff grain in a coffee grinder, blender or Vita-Mix dry container. Whiz until fine. The grain is soft, so it doesn’t take long.
Teff Mocha Cookies
- 2-1/2 cups teff flour, either ivory or brown (picture shows brown teff flour)
- 1/2 cup grain coffee, such as Mocha Teeccino
- 1 tablespoon arrowroot powder
- 1 tablespoon baking powder
- 1 tablespoon vanilla
- 1/3 cup expeller-pressed grapeseed oil
- 1/3 cup maple syrup or agave syrup
- 2/3 cup almond milk
- 3/4 cup dried fruit chunks, such as unsulphured apricots or dates
Preheat oven to 350 degrees.
Combine flour, coffee, arrowroot powder, and baking powder in a bowl. Mix with fork. Add vanilla, oil, maple syrup or agave syrup, and almond milk. Stir together. Add dried fruit. Stir.
Shape two tablespoon portions into round cookies. Put on prepared cookie sheet or baking stone. Bake for 18 to 20 minutes. Remove from oven. Allow to cool. Store in an airtight container.
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