I created Teff cookies and I found them magical. First, one cookie keeps you going for a few hours and also, they are great for weight management.
Besides Teff’s high-fibre and high-protein qualities, which were mentioned in the previous posts for Teff recipes, this super grain also contains vitamins K, B1, B2, B3, B6 and C, which is unique for a grain. Combination of minerals is also admirable, just a few to mention: copper, zinc, magnesium, iron (which is easily absorbed), and what is the most attractive for me is high amounts of calcium. If your body, like mine, doesn’t agree with dairy products, Teff is a very good option for calcium consumption. This array of vitamins and minerals found in Teff makes it a healthy, weight-managing and bone-strengthening food.
There is also a nut butter ingredient in my recipe. My choice is a cashew nut butter, which I love using for my desserts. However, a similar result can be achieved by using peanut butter. Peanuts have more protein than any of the other nuts. Also, peanuts champion the other nuts with plant Sterols, which can help lower bad cholesterol in your body and reduce the risk of heart disease. Cashews have the lowest fat content (the same as pistachios), although peanuts aren’t far behind.
1.5 cups Teff flour
1/4 cup Rice Malt syrup
1/4 cup Maple syrup
1/3 cup sunflower oil
1 teaspoon vanilla extract
1 cup Cashew nut butter
1/4 cup macadamia pieces
1. Preheat oven to 175C. Keep all the ingredients at room temperature.
2. Mix all the ingredients except Teff flour in the bowl using just a tablespoon until consistent.
3. Add Teff flour to the mixture and using your hands mix and form a baton.
4. Place baking paper on the large tray and roll the dough baton with your palms to make it 5 cm in diameter.
5. Cut in half, then each half into two, and again until you get 16 pieces. Form a cookie smoothing the edges of the each piece and layout on the tray. Bake for 12 minutes.
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