Teff is an ancient cereal and is grown naturally, without any additives. The teff grain is approx. 150 times smaller than wheat grains and therefore it is not peeled but always processed as 'whole wheat'. It is also because of this that teff is rich in carbohydrates, fibre, minerals and vitamins. Teff is very popular among (power) sports people and it can be integrated into a gluten-free diet.
PREPARATION SUGGESTION FOR TEFF BROWNIES
Pre-heat the oven to 145°C. Melt the butter and chocolate (au bain marie) and then process the mixture at a temperature of 37°C. Mix and stir all the ingredients into a smooth and homogeneous mixture. Place the baking tin just underneath the centre of the oven. Use a baking mould (28x19cm) and bake the mixture for 45 minutes at 145°C to obtain a brownie, with a thickness of approx. 30mm. After baking: remove from the mould immediately and let it cool off. A well-baked brownie is soft and slightly sticky.
INGREDIENTS FOR TEFF BROWNIES
- 250g Peak’s teff flour
- 200g sugar
- 250g butter
- 4 eggs
- 250g chocolate fragments
TIP: add 60g grazed coconut and/or 60g nuts (roasted almonds, hazelnuts, cashew nuts etc.).
Use an egg substitute for an egg-free recipe.