Thanks for the support @buckaroo :)
I love cooking with teff. It adds a nutty flavor to your dishes and it is very versatile. I have used it to make cookies, pancakes, cakes, flatbread. It's perfect mixed with buckwheat.
I don't like the taste of buckwheat so I usually add tahini and nutritional yeast to the batter. But I discovered that teff also makes the flavor more palatable.
And at the same time buckwheat makes teff less crumbly. I'm playing around with buckwheat/teff ratio for different textures and levels of crunchiness.
I added the tag. Thanks for suggesting it!
My pleasure @mirella! And thanks for the explanation. I'm keen to try it. Nutty sounds yummy. Except for buckwheat pancakes I also don't like the taste. I usually mix chickpea flour with my buckwheat goodies. But I'm going to get some teff. My goats eat the teff bales (under duress) so it's rather wierd thinking of it in a flour-for-human context!
The teff I buy at my local store is not ground into flour, but simply it's packaged in it's tiny intact beauty. I'm glad teff is a complete protein and I can eat it will zero side effects. A true gift from nature!
Yes, I agree ...yuk to buckwheat pancakes! Chickpea flour is wonderful to add to recipes, but very hard on my digestion. :(
There is an Italian recipe from Tuscany and Liguria called 'cecina' that uses chickpea flour. It's so yummy!