Teff Chef with Tenera Grains
Here at Wander & Whine, we pride ourselves on sampling new food whenever the opportunity presents itself. So when Claire from Tenera Grains asked us to whip up a recipe using her brown teff flour, we jumped at the chance.
To be honest, we didn’t know much about teff at the start, but Claire filled us in. Turns out, teff is actually from Ethipioa, but Tenera Grains farms are located in Michigan — which got Alexis ALL worked up with the connection. Claire and her family actually grow, mill, and bag their own teff flour, and even managed to list it on Amazon! The powerful grain is packed with protein, calcium, and iron, and makes an easy swap if you’ve grown weary of quinoa.
Claire was kind enough to provide a recipe for a Teff Chocolate Loaf which made for a lovely accompaniment to weekend coffee. These pictures are going to make you hungry, I promise, but you can get your own teff here! We love the idea of a homegrown product, that’s naturally gluten and GMO free. And we love eating. Particularly chocolate. Enjoy!
To make this loaf you will need:
- 3/4 cup butter
- 3/4 cup sugar
- 3 eggs, beaten
- 1 cup ground almonds
- 2 tsp baking powder
- 1 tablespoon + teaspoons sweet rice flour
- 3 tablespoons ground golden flaxseed
- 3 tablespoon brown rice flour
- 1/2 cup + 1 tablespoon Tenera Grains brown teff flour
- 1/2 cup milk (Claire suggests almond)
- 4 tablespoons raw cacao powder
- 300-400 grams of good quality chocolate cut into chunks (feel free to mix dark and white chocolate)
- Preheat your oven to 300F and grease a large loaf pan if not using nonstick.
- Cream together butter, sugar, eggs.
- Add the ground almonds, baking powder, flaxseed, flours, cacao, and milk. Beat until combined.
- Stir in chocolate and pour into loaf pan. Bake for about 55-60 minutes depending on your oven. Knife should come out mostly clean unless you hit a chocolate chunk!
- When loaf is done baking, let cool in the pan for 15 minutes to set. Enjoy with raspberries and tea!