This is our complete list of Teff recipes for brownies, cookies, polenta, and Teff injera. All of these recipes taste great and are simple to make. Try one then leave a comment at the bottom of this page to share your whole grain cooking experience with others. To find out more about the nutrition and many uses of this whole grain, click Teff Nutrition and Facts.
Teff Peanut Butter Cookies Recipe
Teff Pancakes Recipe
Teff Polenta Recipe
Teff Injera Recipe
Where to Buy Teff Products
Ingredients (Makes 24 Teff Cookies)
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 egg, 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.
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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.
Substitutions and Additions
For more flavor consider adding berries, nuts, or apples to the batter.
Ingredients (Serves 4 -6)
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.
In a small saucepan, bring the water and salt to a boil.
Add the boiling water and salt to the frying pan. 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.
Ingredients (Serves 10)
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".