This dough forms with a literal splash of water. Avoid the temptation to add more.
Hmm? You thought I was done with teff, Dear Reader? Not until he bag ends, I just did exactly what I said I would. I took away the oil, I rationed the water to the bare minimum and used our friend Flaxseed to help with the stability. These are a rework of another recipe, linked below in the photo caption, that had all the properties I needed to make a test of my theory. Not to be insufferable, but I was right. I put a lot of thought into what I say here so I’m often right by dint of hard work, research and smart silence.
This works best with dry hands unlike the original.
So, these don’t take all that much work to come together, when I started to stir in the apple and egg mixture I was tempted to add more water, but I knew that’d cause issues when working the dough, now perhaps you could get away with it, but I saw no real benefit, the greatest strength of teff is that it is inherently a moist feeling flour, it seems to need very little added moisture to feel moist, I was going to say mouth moist, but thankfully resisted, when baked. The slow bake helps here and they do bake fast, but make sure they are fully baked before removing them, they can be hard to gauge as they harden quickly.
Low heat preserves the flavour of the flour.
I left these to cool as they were harder than their buckwheat counterparts. They cut without much crumbling, they they seem brittle at first they held just fine as you can see. They have a very crispy, crunchy exterior and a slightly chew, springy interior, thank the apple for that, I really loved the contrast and the flavour of the teff survives and isn’t overpowered by the sugar as there isn’t much used here, it can be omitted completely too. You need something like butter or a non-dairy fatty spread to really highlight the teff’s sweet, indistinctly nutty flavour. Teff seems to be best suited to savoury pairing, it doesn’t really work by itself and it certainly isn’t that suitable for desserts. Not to say you couldn’t, but I’m not going to try further on that line.
So, I’m getting near the end of the bag of teff flour. I’m not getting a second as I have a press full of buckwheat, some bags of brown rice flour and a little quinoa still. I never like to waste anything and the dates on these will run out if I keep playing around with other flours. I’m glad I took the chance while I had it, I always say that we should all take any opportunity to learn about different preparations and ingredients. Oh, I was poking around in my freezer and realised I have way too many pounds of raspberries and didn’t want jelly again so I instead juiced them, the compost gets the pulp, have no fear, Dear Reader, no waste here, added grated garlic, salt, butter and diced apple and cooked it all down into a thick sauce for dinner. Tart, pungent and just slightly sweet. I forgot to take a photo…twice actually. I have a lot to eat in my freezer from last year’s garden and I’m already starting to get some seeds in. That’s another post though, I’ll be back with a few more teff recipes as the bag finishes, until then take care, Dear Reader.
170g Brown Teff Flour
125g Green Apple, Peeled and Cut into Chunks
1 Medium Egg (55-65g in Shell)
30g Ground Brown Flaxseed
1/2 Tsp Baking Powder
Water As Needed
Can be frozen.
1. Add Brown Teff Flour, Sugar and Baking Powder to a bowl and set aside.
2. Blend Apple and Egg in a food processor or blender it becomes pale and foamy.
4. Add the Apple mixture to the dry ingredients and mix using a fork. A soft, thick, slightly sticky Batter will form. If needed add a little Water, but don’t add any more than necessary to make the dough form. Rest for 5 minutes.
5. Pre-heat the oven to 200c (Fan) and line a baking tray with grease-proof paper. Scoop up a dessert spoon of the dough, it will be soft, slightly brittle and somewhat sticky, form into a ball, place onto the tray and press down gently. Repeat until dough is used up. Bake for 10-15 minutes or until Golden Brown, firm to the touch and hollow sounding when bottom is tapped. Transfer to a wire-rack and cool for 10 minutes.