The Whole Grains Council has listed teff as one of the grains for November. As today is the last day of the month, I would like to highlight this grain.
Teff is nutritious. It contains minerals (calcium, iron), fibre and a full complement of amino acids (especially lysine, often low in plant-based proteins). It is also gluten-free and helps manage blood sugar. Teff is a tiny grain so is always available in its whole form rather than a refined version. The grains can be cooked like other grains or ground into a flour for use in baked goods.
Tip: Replace one-third of the flour in any cookie/cake/muffin/bread recipe with teff flour.
To cook, use a 3:1 ratio of liquid (water, stock, dairy/non-dairy milk) to teff grains. For a happening oatmeal dish, add some teff grains to steel-cut and whole grain oats and cook as you normally would prepare porridge. Whether grain or flour, teff can be used in sweet and savoury dishes.
Teff originated in Ethiopia thousands of years ago and is also eaten in Eritrea, a neighbouring country. It has a nutty taste and the cereal grain is actually the seed of a grass called lovegrass (eragrostis). Teff is a staple food in Ethiopia, much like wheat in Canada or rice in certain parts of Asia. The most popular food using teff is injera, a spongy sourdough pancake found in Ethiopian cuisine.
How I use teff…in breakfast oatmeal, in baked goods, pilaf, in sauces and veggie burgers
For a more detailed description and some recipes, see the following link from the Whole Grains Council: