Teff Recipes by Leslie Cerier
Leslie is an organic gourmet caterer, organic lifestyle consultant, recipe developer to organic food companies and individuals with special diets, cookbook author and was very generous to share with us her very unique teff recipes. We sell both whole grain teff and flour right here at CyberMacro in our online store.
Leslie currently resides in Amherst Massachusetts and her web site is LeslieCerier.com where you can find more detail on all her different activities including upcoming cooking classes. We also sell Leslie's wonderful book here entitled Going Wild in the Kitchen.
You may contact her directly at
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and 413-259-1695
Ivory and brown teff are sweet tasting grains unlike any other. Brown teff has a subtle hazelnut, almost chocolate-like flavor and a moist texture similar to millet, but more exotic. Ivory teff has a milder flavor than the brown. Tinier than a poppy seed, teff is a nutritional powerhouse. An eight-ounce serving of teff yields 32% of the USRDA for calcium and 80% for iron. While not a complete protein like quinoa, a 2-ounce serving of teff has 7 grams of protein, equal to an extra large egg. Teff is low in fat (1 gram per 2-ounce serving), and high in fiber (8 grams per 2-ounce serving). And that's not all. Teff is a good source of niacin, thiamin, riboflavin, zinc, magnesium, copper, manganese, boron, phosphorous and potassium.
In all grains, nutrients concentrate in the germ and the bran. With teff the germ and the bran make up almost the whole grain. Since teff is too small to hull, it can't be refined or lose nutritional value. Teff is also gluten free.
Both the ivory and brown teff grain have the versatility of corn meal and millet. Delicious in porridge, stews, stuffing, and pilaf, teff is delicious cooked alone or in combination with other grains and vegetables. Simply cook 1 cup teff with 3 cups water or stock. Season with one or more of the following spices for a tasty dish:  cinnamon, ginger, garlic, cardamom, chilies, basil and cilantro. Teff is quick cooking, too. No need to pre-rinse, teff comes clean, already passed through a series of screens after the harvest. Teff is ideal for a fast meal, ready in 20 minutes. And when it comes to making pastries, ivory and brown teff flour make superb pancakes, piecrusts, and cookies.
Teff grain and teff flour are wonderful alternatives to wheat, barley and rye for folks with a gluten-free diet. Teff flour will expand food choices beyond potato, corn and rice flour.
Mocha Tofu Apricot Teff Pie
- Preheat oven to 375 degrees
- Crust: Cook:
2/3 cup teff grain
1 cup dried apricots or other dried fruits
2 cups of boiling water
pinch of sea salt
- Pour and spread cooked teff and apricots evenly into a casserole dish or large pie pan
- Blend in a food processor:
1 pound of tofu
1/2-2/3 cups of rice syrup or 1/2 cup of maple syrup
1/4 cup tahini
1/3 cup grain coffee (eg. Pero)
1 tsp. vanilla
- Pour tofu mocha filling into teff crust.
- Bake 10 minutes or until the top is slightly darker brown.
Cook Teff with Other Grains
Teff is delicious cooked in combination with brown rice, millet, couscous, buckwheat groats (kasha) and corn meal. The total ratio of grain to boiling water is 1:3. The ratio of teff to other grain is up to you. With couscous, half and half is nice.
For extra flavor, roast grains before adding boiling water to them. For example, measure 1 cup of corn meal and 1/3 cup of teff. Pour them into a large skillet. Turn on the flame or electric burner and lightly roast them until the grains are hot or until you smell their aroma (about 5 minutes). Then add a pinch of sea salt, and 4 cups of boiling water. Simmer until all the water is absorbed.
VARIATION: Pour the cooked teff and corn meal into a loaf pan. When it cools, it can be cut, deep fried and served as fritters.
Millet and Teff with Squash and Onions
- Measure 1 cup of millet.
- Rinse millet until water is clear.
- Put in a large pot.
- Add 1/2 cup of teff grain
pinch of sea salt
1 sliced onion
1 butternut squash cut into bite sized or larger chunks
(cut the skin of the squash off too)
4 1/2 cups of water
- Stir and gently mix up the ingredients.
- Simmer 20 minutes or until all the water is absorbed.
Mocha Teff Scones
- Preheat oven to 350 degrees.
- Combine and mix together:
2 1/2 cups of teff flour
1/2 cup of grain coffee (eg. Pero)
1 tbsp. of arrowroot
1 tbsp. of baking powder
1 tbsp. of vanilla
2/3 cup of canola oil
2/3 cup of maple syrup
3/4 cup of dried fruit such as unsulphured apricots
(cut up into small piecs)
- Shape into round patties or 1/2 inch thick cookies.
- Bake for 20 minutes.
- Makes dozen scones.
- Variation: use jam, instead of using dried fruit. Gently press your thumb into the center of the scone before baking them. Fill each cookie with 1/2 tsp. of jam.
Apple or Pear Crisp
- Preheat oven to 350 degrees.
- Thinly slice 4 large apples or pears (1 1/2-2lbs).
- Put them in a baking dish.
- Sprinkle on top 1/2 tsp. cinnamon and a pinch of sea salt.
- Cover with 1 cup of apple or pear juice.
Crisp ingredients:
- Mix Together:
1 1/2 cups rolled oats
1/2 cup of teff flour
1/4 cup of rice syrup or 1/4 cup of maple syrup
for a sweeter taste
1/4 cup of unrefined corn oil or canola oil
1/2 tsp. cinnamon
pinch of sea salt
- Crumble on top of sliced fruit.
- Bake for 30 minutes for apples and 45 minutes for pears, or until the crisp is crunchy and the fruit is soft.
Tofu Vegetable Quiche
- Preheat oven to 350 degrees.
- Boil 3 cups of water.
- Add it to 1 cup of teff grain, plus a pinch of sea salt.
- Simmer for 15 minutes or until all the water is absorbed.
- Pour cooked teff into a casserol dish or large pie pan.
- Blend:
1 pound of tofu
1 tbsp. umeboshi vinegar
1 tsp. dried basil or 1 bunch fresh dill
- Taste and adjust the seasoning to your taste.
- Saute 1 large elephant ear of garlic or 2 cloves of regular garlic with 1 sliced onion or leek in 1 tsp. of cold pressed extra virgin olive oil.
- Create your own combinations. Then add:
1/2 pound of sliced mushrooms and
1 stalk and florets of sliced broccoli, or 2-3 sliced leaves of kale, or a small bunch of sliced asparagus.
- Cook until these vegetables turn their peak color.
- In a large mixing bowl, combine the tofu mixture with the sauteed vegetables.
- Pour the vegetable tofu mixture into the teff grain crust.
- Bake for 10 minutes or until the tofu turns a light brown.
Teff is rich tasting and very versatile. To complement its great flavor, use other 100% natural and organic ingredients. Bring out the best in all you cook and bake with ivory and brown teff grain and flour.
Teff Polenta
Flavored with sweet juicy tomatoes, fresh basil, garlic, and decorated with bright green peppers, here is an irresistible summer repast. Serve garnished with grated Fontina, Parmesan, Manchego, or sliced rounds of chevre.
Serves 4-6
2 cups water
2 tablespoons extra virgin olive oil
8 cloves garlic, thickly sliced
1 cup coarsely chopped onions
1 cup coarsely chopped green peppers
2/3 cup teff grain
1/2 teaspoon sea salt
2 cups coarsely chopped plum tomatoes
1 cup coarsely chopped fresh basil
- Boil water in a teakettle.
- Place the oil in a 10-inch skillet, and warm over medium heat. Add garlic and onions, and sauté, stirring occasionally, for 5 minutes, or until fragrant. Add peppers, and sauté for 2 minutes or, until bright green. Stir in the teff.
- Turn off the heat to prevent splattering, and add boiling water and salt. Resume heat and let it simmer for 2 minutes. Add tomatoes and basil.
- Cover and simmer for 10-15 minutes, stirring occasionally, until the water's absorbed. There may be some extra liquid from the tomatoes, but as long as the teff is not crunchy, the polenta is done.
- Taste and adjust the seasonings, if desired.
- Transfer it to an un-oiled 9-inch pie plate. Let it cool for about 30 minutes. Slice and serve.
Pancakes
These "Pan Cakes" deserve a capital "C". They are rich and satisfying even without a topping.
- Combine these dry ingredients in a large bowl without sifting:
2 cups of teff flour
1 tbsp. of baking powder
1 tbsp. of arrowroot
1/2 tsp. of sea salt
- Add:
2 tbsp. of canola oil or unrefined corn oil
2 1/4 cups of fruit jiuce (apple, pear or any flavor juice you like)
OR 1 cup of juice and 1 cup of amasake (rice nectar)
1 tbsp. of pure vanilla
- Mix the wet and dry ingredients together.
- Brush a large frying pan with canola oil.
- Fry and make 15 pancakes.
Teff Banana Pancakes
This basic pancake recipe is easy to make and is delicious with a variety of sweeteners and juices. Feel free to substitute maple syrup for honey, and use juice for soymilk. Ground up flax seeds easily takes the place of eggs in these delicious pancakes made with naturally sweet teff and bananas. The batter is light and looks like pudding.
Makes 25 small pancakes
Serves 4-6
2 tablespoons flax seeds
2 ripe bananas
1 1/2 cups vanilla soy milk
1 tablespoon vanilla
1 tablespoon honey
1 1/2 teaspoons oil
1 1/2 cups teff flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
- Grind flax seeds in a blender until powdery. Add banana, vanilla soymilk, vanilla, honey, and 1/2 teaspoon oil. Blend well.
- In a large mixing bowl, put teff flour, baking powder, sea salt, and cinnamon. Stir in banana soymilk mixture.
- Place the griddle or skillet over medium heat. After a minute or 2, brush on one teaspoon of oil. Using a tablespoon, scoop up the batter and pour it on the hot griddle, one heaping tablespoon for each pancake.
- Cook pancakes for 3-4 minutes on the first side, or until you see tiny holes on the top of the pancakes. Flip them over and cook for another minute or two.
- Serve plain-or dipped into yogurt.
Peanut Butter Cookies
- Preheat oven to 350 degrees.
- In a large bowl combine without sifting:
1 1/2 cups of teff flour
1/2 tsp. of sea salt
- In a food processor blend:
1/2 cup of maple syrup
1/2 cup of corn oil or canola oil
1 tsp. vanilla
1 cup of peanut butter
(This recipe works best with peanut butter that is not fresh ground).
- Mix the wet and dry ingredients together.
- Shape into walnut-sized balls, then flatten them gently with a fork.
- Bake for 15 minutes.
- Makes 2 dozen.
Dessert Pie Crust
- Preheat oven to 375 degrees.
- Wihout sifting, combine:
2 cups teff flour
1/2 cup maple syrup
1/2 cup unrefined corn oil or canola oil
1/2 tsp. sea salt
- Without rolling or refrigerating, press dough with your fingers into a pie plate.
- Bake for 10 minutes, add filling.
Apple Teff Crumb Pie
- Make teff pie crust and reserve (do not bake) 1/2 cup of pie dough for the crumb topping.
- For a delicious apple filling: slice 5 large apples such as Rome, Mackintosh or Cortland varieties.
- Simmer in a 2 quart sauce pan with a pinch of sea salt.
- Cook the apples about 1/2 hour until they are tender ad bring juice.
- Add 1 tbsp. of Kuzu or arrowroot dissolved in 1/4 cup of cold water.
- Stir in 1 an d1/2 tsp. of cinnamon.
- The fruit filling is now like a pudding.
- Pour it into the prebaked pie crust.
- Crumble remaining teff dough crumbs on top.
- Bake another 10 minutes or until crumbles turn a light brown.
Another tasty combination for a fruit filling is simmer 1/2 cup of raisins, 3 sliced apples, and 2 thinly sliced pears with a pinch of sea salt. As before add cinnamon and diluted kuzu or orrowroot.
Lemon Poppy Seed Cake
- Preheat oven 350 degrees.
- In a small mixing bowl, pour 1/4 cup boiling water over 1/2 cup of teff grain. Let stand for 10 minutes.
- In a large mixing bowl, combine without sifting:
1 cup teff flour
3 cups whole wheat pastry flour
1/2 tsp. sea salt
2 tbsp. baking powder
1/2 cup poppy seeds
- Blend wet ingredients: (if possible let them be room temperature)
1 1/2 cups apple juice
1 cup maple syrup
1/2 cup corn oil or canola oil
1/2 cup freshly squeezed lemon juice
1/2 cup vanilla soymilk
1 tbsp. vanilla
- Pour the wet ingredients onto the dry ingredients.
- Add teff grain.
- Mix all the ingredients together.
- Pour into a large cake pan or 2 9-inch cake pans.
- Bake for 45 minutes or until an inserted knife or toothpick comes out dry.
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