TEFF BROWNIES

I’ve been working through all the flours in my pantry lately. My collection has gotten out of hand. There are so many different types of flours out there – chickpea, brown rice, coconut, oat, tapioca, cassava and teff to name a few! I recommend trying to use them up within a couple of months. You can stretch the life of flours by storing them in the fridge or even the freezer (if you have room!). Storing them in sealed glass containers is also a great way to keep them fresh. Add a mint tea bag or bay leaf to keep the critters away. Flour bugs do exist, and before you puke in your afternoon coffee, these small measures can keep them at bay.

These gluten-free brownies are made from teff and tapioca flour. Teff has been one of my go-to flours lately. Its sweet nutty flavor profile lends nicely to pancakes, waffles and sweet treats like these brownies! Native to Ethiopia, teff is a main staple used in Ethiopian cuisine. The Ethiopian bread, called injera, is made of teff and fermented giving it a slightly sour taste. I love injera, and although I’ve never made it myself, I often get it at the Ethiopian restaurant in my area called…Teff – my kids’ favorite local restaurant! The nutritional profile of Teff is particularly robust, so you can have your brownie without all the guilt! Teff is considered a high fiber food and a great plant-based source of protein. The high fiber and protein content helps slow the absorption of sugar, and as a result, keeps blood sugar levels more stable when you want that sweet fix! It’s also particularly high in manganese, iron and calcium, and with its high levels of phosphorous, has been shown to help balance hormones. Want something chocolately and sweet during your time of the month? Try these teff brownies – they can be considered medicinal after all 😉