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.