Teff Recipes

1 1/2 cups teff flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cups brown sugar

1/2 cup dark brown sugar

1 egg

1 teaspoon vanilla

1 cup crunchy peanut butter

Preheat oven to 350 degrees.

In a large bowl add flour, baking soda, baking powder, salt, and sugars. Mix thoroughly.

In a food processor or using an electric mixer set on medium speed, mix the oil vanilla, and peanut butter.

Add flour mixture a 1/2 cup at a time to the peanut butter mixture. Blend well after each addition.

Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

Bake 12 to 15 minutes or until lightly browned. Allow cookies to cool 2 - 3 minutes before removing and placing them on wire racks to cool completely.

1 cup Teff grain, cooked

1/4 teaspoon salt

1 1/2 cup multigrain pancake mix

1 cup water (adjust for desired consistency)

1 tablespoon butter (for griddle)

In a medium bowl add cooked teff, salt, multigrain pancake mix. Mix thoroughly. Stir in water and blend well.

Add butter to griddle and warm over medium-hot heat. Form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue until all the batter has been made into pancakes.


For more flavor consider adding berries, nuts, or apples to the batter.

1 3/4 cups water

2 tablespoons extra virgin olive oil

7 cloves garlic, sliced thick

1 cup onions, coarsely chopped

1 cup green peppers, coarsely chopped

2/3 cup teff grain, uncooked

1/2 teaspoon salt

2 cups plum tomatoes, coarsely chopped

1 cup fresh basil, coarsely chopped

grated parmesan (garnishment)

In a small saucepan, bring the water to a boil.

In a 10-inch frying pan add the oil and warm over medium heat. Saute garlic and onion, for 5 minutes, stirring occasionally. Add peppers, and saute for 3 minutes or until peppers are bright green. Stir in the teff grain. Turn off the heat.

Add the boiling water and salt to the frying heat. Set heat to medium and simmer for 2 minutes. Add tomatoes and basil.

Cover and continue simmering for 15 minutes, stirring occasionally, until the water is absorbed. The polenta is done when the teff is no longer crunchy.

Place polenta on a 9 inch pie plate. Garnish with grated parmesan. Allow to cool at least 20 minutes before slicing and serving.

This recipe requires the batter to ferment overnight. Once cooked, it tastes like homemade tortillas.

1 1/2 cups ground teff (or teff flour)

2 cups water

1/8 - 1/4 teaspoon salt (to taste)

vegetable oil, for the skillet

In a small storage container, thoroughly mix teff with the water. Cover with an airtight lid and allow to ferment overnight in the refrigerator. It is ready when it has the consistency of thin pancake batter.

Slowly stir salt into fermented batter.

Lightly oil a skillet (8 inches or larger)(or a larger one if you like) and heat over medium-heat.

Pour 1/4 cup of the batter into the bottom of the skillet. Then spread it around by turning and rotating the skillet in the air (like a crepe). The batter should be thicker than crepes but thinner than pancakes (so adjust poured amount accordingly).

Only cook on one side. It is done when holes form on the top and the edges begin to separate from the pan (this may take several minutes). Leave it alone but do not let it brown.

Remove and allow to cool. To prevent injera pieces from sticking together, place plastic wrap between each piece.

To serve, place one injera on a plate and top with your main dish. In Ethiopia it is often served with a spicy chicken recipe called "Doro Wat".