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.
AKA: the lost grain · the grass of love · emergency crop
Plant: Eragrostis tef
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
Store: the gluten-free or baking section of your supermarket
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.
Taste & Texture: mild · light · earthy
Suggested Uses: breakfast porridge · soups and stews · use in a variety of baked goods
Teff Porridge (via The Kitchn)
Peanut Butter Cookies (via The Teff Company)
Teff Burgers (via The Washington Post)