Teff Date Nut Coffee Quick Bread

datenut (1)

teff date nut coffee quick bread photo by vsimon

Is this temping or what?

I like to play with my food, and new ingredients. There was a bag of teff flour in the freezer, calling me.

There were a couple of ideas floating around in my head. And I searched online for other ideas. There aren’t many recipes online for teff. Maybe because teff is hard to find, it is expensive, and it is brown.

Yes, the flour is beautifully brown. I hear there is an ivory variety, but not at my store. Still, it is a highly nutritious gluten free whole grain. And it tastes good. Learn more about teff, seeds and flour, here.

Most often I use it for simple pancakes. Just teff flour, no mixtures. And the pancakes are brown. I think they are lovely, but some folks will object to the color.

I easily converted a wheat based date bread recipe from allrecipes. This uses just teff flour. Who wants to mix 15, or even three gluten free flours together?

And starches? Forget about it! They are as devoid of nutrition as sugar, so you won’t find them here. Also, there is only half as much sugar as the original recipe. The dates make it plenty sweet, I didn’t want a tooth ache.

Adding xanthan is a must. Using 3 mini tins instead of a regular loaf pan helps too.

The final dish must still taste great, have normal texture, and look inviting. This recipe does it all.

Teff Date Nut Coffee Quick Bread

yield 3 mini loaves

1 cup chopped dates

1 tablespoon instant coffee powder

1 cup very hot water

1 1/2 cups teff

1 cup chopped pecans

1/2 cup sugar

1 1/2 teaspoon xanthan

1 teaspoon salt

1 teaspoon baking soda

1/4 cup oil

1 egg, beaten

Warm oven to 350 degrees.

Oil 3 mini loaf pans and put on a rimmed sheet pan for easy movement in and out of the oven.

In a small bowl: mix dates, coffee powder, and water. Set aside while dates plump and the mixture cools a bit.

In a big bowl: mix teff flour, pecans, sugar, xanthan, salt, and soda. Mix thoroughly so there are no clumps of xanthan or soda. Pinch any little clumps of soda with your fingers to break them up.

Add oil and beaten egg to the liquid date mixture. Stir it up well.

Add liquid date mixture to flour mixture. Stir to combine thoroughly. Allow mixture to rest for about 5 minutes so the xanthan can hydrate.

Equally divide batter into 3 mini pans.

Bake for 35-40 minutes.

Completely cool before cutting.

These freeze beautifully, very nice for make ahead gluten free gifts.

Thaw in the refrigerator overnight. Or, if you must, chance warming in the microwave to thaw. Sans any metal tins of course.

*****

You may like our Chocolate Angel Food Cake, also made with 100% teff flour. See that posting here.

There is a tasty gingerbread recipe by Jacqueline Mallorca here. Scroll way to the end. I made it in a 9” round pan for prettier presentation. And topped it with whipped cream and diced candied ginger.

*****

This post was submitted to the January 2011 edition of Go Ahead Honey, It Is Gluten Free. Hosted by the amazing Lauren at Celiac Teen.

Timtana Spice Muffins and Giveaway

timtana spice muffins

timtana spice muffins photo by vsimon

Please let me introduce you to timtana, a new gluten free whole grain flour. It is dark and handsome. A flour with substance.

Montana Gluten Free Processors are working with the Celiac Sprue Association, who called for volunteers to develop recipes for timtana flour. I like to try new foods and answered the call. They sent me a free #3 bag of timtana flour to work with.

Timtana flour is ground from a perennial grain, the plants grow every year without needing to be planted each spring.  Most other flours are from annual grains.

High protein

Timtana has more protein than amaranth, buckwheat, oat, millet, quinoa, rice, sorghum, and teff flours. Timtana is 5 grams of protein per 1/4 cup. The other flours are  3 or 4 grams. Refined starches, such as tapioca or corn, have zero protein.

High fiber

Timtana flour also has more fiber than the above gluten free flours, 5 grams per 1/4 cup. Compare that with 1 to 4 grams for other flours. Refined starches have zero fiber too.

Calcium and iron

Yep, timtana has them. Comparable to amaranth and teff flours. Refined starches? Zero again.

Easy to use? Too soon to tell.

I am batting .500 using timtana. The spice muffins worked great the first time. Pancakes did not, those need more work.

3 Giveaways, you may get to try it too.

Montana Gluten Free Processors want more people to play with timtana. So they are giving 3 lucky folks each a free #3 bag of flour.

Simply comment below by Wednesday, January 6. Winners will selected by random generator and announced Thursday, January 7. 

Dedicated gluten free producers.

I always like to know the farm to table story. From the Montana Gluten Free Producers website.

Our products are manufactured in a dedicated state of the art gluten free facility that only processes and packages our own gluten free products. The story however doesn’t begin there, to be truly gluten free you must start in the field. Montana Gluten Free Processors works directly with traditional farmers to grow our private seed stock on ground with at least 4 years history of no gluten grains being produced on the field. Only production from our proven healthy seed stock is acceptable for Montana Gluten Free production. Crops are planted, fields are inspected, and harvested, storage and transportation equipment is dedicated and inspected to insure purity and quality. We watch over our product from the field to the package to be certain that the product in our package is the best all natural gluten free product food you can buy.

Success!

Today I share my success. What I call Timtana Spice Muffins originated as pumpkin walnut muffins in Gourmet November 1997.

We offered our first gluten free client pumpkin muffins, made with Bob’s Red Mill gluten free blend flour. She said, repeatedly, we should open a gluten free bakery. Starting with those muffins.

I like to take a good recipe and make it better. Really, I love when that happens.

Timtana flour improves the nutrition and changes the flavor a bit. The pumpkin flavor disappears. Sweet spice, the flavor and the fragrance, now predominate. So I changed simply the name. 🙂

Simplify if you like.

Admittedly, this is along list of ingredients. You might omit the dates and walnuts, but I wouldn’t.

And you can substitute 2 teaspoons of pumpkin pie spice if you do not like to measure out 4 different spices.

Timtana Spice Muffins

Yield: 12 metric measures
3/4 cup solid pack canned pumpkin 180 gm
1/2 cup oil 120 ml
1/4 cup buttermilk 60 ml
2 large eggs 100 ml
3 tablespoons molasses 45 gm
2 cups Timtana flour 240 gm
3/4 cup dark brown sugar 150 gm
1 1/2 tsp baking powder 6 gm
1 teaspoon xanthan 4 gm
1 teaspoon cinnamon 3 gm
1/2 tsp ginger 1 gm
1/4 tsp ground cloves 2 pinches
1/8 tsp freshly grated nutmeg 1 pinch
1/2 tsp salt 4 gm
1/4 teaspoon soda 2 gm
3/4 cup chopped dates 120 gm
3/4 cup chopped walnuts 90 gm

Preheat oven to 400 degrees.

In a bowl, whisk pumpkin, oil, buttermilk, eggs and molasses.

In a large bowl, whisk timtana flour, dark brown sugar, baking powder, xanthan, spices, salt, and baking soda.

Add liquid ingredients and mix thoroughly.

Add dates and walnuts, combine well.

Divide equally into 12 muffin papers.

Allow to rest for 10 minutes so the xanthan can hydrate.

Bake for 20 minutes. Turn heat down to 350 and bake 10 more minutes.

More Timtana Recipes

Montana Gluten Free Processors has more recipes at their website.

And Gluten Free for Good has a recipe for Timtana Montana Orange Muffins.

The Montana Celiac Society has a recipe for Timtana Bagels.

What recipe would you like to try? Please share, and remember to comment for a chance to win.

Update 1-7-10 And the winners are:

Porsha, Danica, and Janice. Congratulations!!!