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 unsalted 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 (same as pistachios), although peanuts aren’t far behind.
Preheat oven to 180C.
Mix all the ingredients except the flours in a bowl using a tablespoon until consistent. To make it easier you can warm up the nut butter to about 30-40C.
Add Teff flour to the mixture and using your hands mix until the dough is smooth, then form a baton.
Place the dough baton on the baking paper, turn one edge over and roll it with your palms over the paper to make the baton 5 cm thick in diameter and about 30 cm long.
Cut in half, then each half into two, and again until you get 16 pieces. Form cookies smoothing the edges of the each piece and place them on the tray. Bake for 12-15 minutes, take them out as the sides of the cookies become darker.
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