Teff-a Tiny Powerful Grain

When I first added teff to my menu, I cooked it whole in soups and stir fries.

The seed shape is similar to quinoa, yet smaller-cooking quicker with less energy. What intrigued me about teff was the dark brown color and sweet malty taste. It was especially good in parfaits.

Learning that teff pairs well with cocoa, I tested recipes made with teff flour. Teff's a gluten free grain and can't be swapped one on one with gluten containing grains in recipes.

I found success in a teff sponge cake recipe with one caveat-the final product tends to be dry and crumbly. The cake is delicious ladened with rich sticky icings

 and even worked covered with whipped cream.

My cupcakes were too dry and crumbly.

Then I saw Ina Garten's Chocolate Cake in a Pumpkin featured in Food Network Magazine. My teff cake in a pie pumpkin was delicious.

 

I was inspired by Food and Wine Magazine to try teff flour in pasta making. The mix of 3/4 teff to 1/4 all purpose flour was easy to knead, roll and cut, producing a smooth brown product. That's a pork ragu I made with the noodles later that day.

Teff has twice the iron as other grains and three times the calcium. It is the principle source of nutrition for the majority of Ethiopians. In Kansas, the Black Farmers Association is experimenting with teff. Teff is well suited for harsh and dry climates.

Teff Pasta

(10 Servings)

300 grams teff flour
100 grams all purpose flour
4 eggs
Place eggs in bowl of electric mixer with dough hook in place. Beat eggs until mixed but not frothy. Add all purpose flour and beat at low speed for 2 minutes, scraping bowl down.  Slowly add teff flour, kneading with each addition, scraping bowl down. Knead for 8-10 minutes. Dough will leave side of bowl. 
Place dough in bowl (lightly greased) with lid. Allow dough to rest 30 minutes.
Roll and cut.
I allowed my cut dough to dry by placing in a 150 degree oven for 30-45 minutes, the freezing by cut and meal.