Wednesday, July 2, 2014

Gluten Free Teff Ginger Molasses Cookies

Teff is becoming more popular these days in the public eye. Everyone is looking for the next big grain and this might be it. I have enjoyed teff for many years now in the form of injera bread, a spongy, sour bread traditionally served with Ethiopian food. Teff is considered a "super food" high in protein, calcium, iron, amino acids and is also gluten free! Baking with teff is new to me, but with a little one in my house now, I am interested in using grains in baking that serve a nutritional point and are higher quality. These cookies are awesome! Because they are 100% teff, they are slightly sandy in texture, but don't let that sway you. They are still moist and so, so flavorful. I completely forgot about the texture three cookies in! These spice filled cookies would be great any day of the week and especially around the holidays. They are sweetened with only molasses, dates and apple sauce and with no oil added, you could actually consider this to be a HEALTHY cookie!
Teff flour can be found at Ethiopian markets or natural foods stores. The Whole Foods near me sells it in their baking aisle and in bulk, making it easy for me to buy only what I need.

Teff Ginger Molasses Cookies
makes 12+
10 pitted dates
3/4 cup 100% apple juice
1/2 cup molasses
1/2 cup almond butter
1 tsp vanilla extract
2 cups brown teff flour
1 tbl orange zest
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
1/8 tsp ground cloves

Preheat the oven to 350.
In a small pot, combine the dates and apple juice and bring to a boil. Reduce to a simmer and cook for 5 minutes to soften the dates. Transfer to a food processor and add the molasses, almond butter and vanilla. Blend until smooth.
Add the remaining ingredients and blend until a smooth dough forms.
Scoop out balls of dough about 2 tablespoons each. Flatten on a greased baking sheet and bake for 8-10 minutes. Enjoy!

2 comments:

  1. that's a great recipe; i must try teff. thanks :)

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  2. These are wonderful. Is there a way to make them without the nut butter?

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