Here are a few recipes to start you off…. I will keep them coming and let you know as I try them. I made the Teff flour pancakes today and they were tasty. Next time I will add a fruit such as banana or blueberries and applesauce in place of the 2 TBsp of Vegetable Oil.

TEFF FLOUR CREPES

For best results, make the crepes immediately after mixing the batter. Cover the pan to cook the crepes; there’s no need to flip them.

Ingredients:

1 cup teff flour

1/4 teaspoon baking soda

1/4 teaspoon salt

2 TBSP melted butter or melted coconut oil

1 TBSP apple cider vinegar

1 egg

1 1/2 cups club soda

Procedure:

  1. Place all of the ingredients in a blender and blend until smooth
  2. Lightly oil or butter a 10-12″ nonstick skillet using a paper towel. Warm the pan over medium heat. Pour 1/4 cup of batter into the pan, tipping the pan in a circular motion so that the batter covers the entire surface. Cover the pan and cook until the batter is no longer wet, tiny bubbles have formed on the surface and the sides start to lift away from the pan, about 30 seconds to 1 minute. Slide (or lift with a spatula) the crepe from the pan onto a plate. Repeat with the rest of the crepes. You don’t have to oil the pan in between pancakes! Stack and keep covered. You can serve these at room temperature or warm them in a 350 degree oven until warmed through.

Note: you can freeze these between layers of parchment. Cover the whole packet in foil. Defrost and warm the whole packet in a 350 degree oven for 15 minutes or so until heated through.

Nutrition information (assuming you use melted butter):

Each gluten-free pancake contains approximately:

90 calories, 11g carbohydrate, 4g fat (of which 2 are saturated), 3g protein, 2g fiber and 122mg of sodium (which is 5% of the daily value for sodium). 2 pancakes contain about 1/4 cup of teff flour, which provides 13% of the daily value for iron and 5% of the daily value for calcium as described above.

 

TEFF PANCAKES

Contributed by: Bob’s Red Mill Natural Foods

Directions

Mix dry ingredients in a bowl. Add liquids and whisk to mix.Preheat pancake griddle until a drop of water will “dance” on it. (Oil or spray griddle as needed).

Spoon batter onto hot griddle to make pancakes about 4-5” across. Turn when edges seem dry (they won’t brown much because they don’t contain sugar).

Keep cakes warm while you cook remaining cakes (or cool on racks to use as flatbread).

Batter may thicken as it stands. Before spooning subsequent rounds of cakes on the griddle, stir in 1-2 tablespoons of water as needed.

Makes 12 pancakes.

MILLET PORRIDGE
1/3 cup millet
3/4 cup water
1/2 cup skim milk or 1/2 cup soymilk
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
1 pinch salt
2 tablespoons raisins (or more, to taste)
maple syrup or honey or other artificial sweetener, to taste
Directions:
In a small saucepan, combine millet, water, milk, cinnamon, vanilla, salt and raisins.
Bring to a boil.
Reduce heat to low, cover and simmer for 25 minutes without stirring.
If the liquid is not completely absorbed, cook for 3-5 minutes longer, partially covered.
Remove from heat.
Drizzle with maple syrup or honey.
Serve.
Read more at: http://www.food.com/recipe/millet-porridge-65734?oc=linkback

 

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