Teff

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Teff is tiny but mighty! One single teff grain is about the size of a poppy seed and it takes only a handful of seeds to cultivate an entire field—yay for sustainable farming! And with five times more protein, fiber, and calcium than brown rice, it’s no wonder Teff has been a staple of traditional Ethiopian cooking since 5000 BC. The whole grain is usually ground into a flour and fermented to make injera, a spongy, Ethiopian flatbread similar to a crêpe or pancake.

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BASICS

AKA: the lost grain · the grass of love · emergency crop

Origin: Ethiopia

Plant: Eragrostis tef

Varieties: ivory · red

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HEALTH

Benefits: regulates blood sugar levels · improves bone and heart health · boosts the immune system · supports Celiac disease · improves digestion

Nutrients: calcium · fiber · iron · magnesium · protein · zinc

Replaces: gluten-based grains and flours

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SHOP

Store: the gluten-free or baking section of your supermarket

Online: Amazon · Bob’s Red Mill

Other Products: Teff Pancake & Waffle Mix · Teff Wraps

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PREPARE

Preparation: cook according to package instructions.

Storage: Intact whole grains will keep in your pantry for up to 4 months, teff flour will last about 2 months.

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EAT

Taste & Texture: mild · light · earthy

Suggested Uses: breakfast porridge · soups and stews · use in a variety of baked goods

Recipes:

Teff Porridge (via The Kitchn)

Peanut Butter Cookies (via The Teff Company)

Creme Cheese Pancakes with Jalapeño Bacon

Teff Burgers (via The Washington Post

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~*~MORE~*~

Teff Love Cookbook

 

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