Teff Mousse Tart


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SERVES 10

Like quinoa, teff is actually a seed not a grain which makes it suitable for those going gluten-free or paleo. It's high in protein and a source of resistant starch, meaning it can stabilise blood sugar and keep us feeling fuller for longer.

Ingredients 

TEFF PASTRY

2 ½ cups teff flour
2/3 cup coconut oil
2/3 cup maple syrup or raw honey
1 tbsp vanilla extract
Pinch sea salt

TEFF MOUSSE

1 cup ivory teff flour
3 cups almond milk
6 tbsp cocoa powder
2 tsp cinnamon
½ tsp nutmeg
½ cup coconut sugar 

Method

TEFF PASTRY

  1. Preheat oven 190 C. Grease tart tin with coconut oil.
  2. Combine teff flour, coconut oil, maple syrup, vanilla and salt in a medium sized bowl.
  3. Transfer dough to tart tin and use your fingers to evenly press the dough around the whole dish including the sides. Gently poke a few holes in the dough with a fork
  4. Bake in oven for 10 minutes or until the dough loses its shine. 

TEFF MOUSSE

  1. Place milk in a small pot without putting pan on heat. Add teff flour and whisk together until well combined.
  2. Whisk in cocoa, salt, cinnamon and nutmeg.
  3. Place pot on medium heat and continue gently stirring with whisk for 2 minutes then change to wooden spoon.
  4. Once in comes to a bubble stir constantly until thickened.
  5. Stir in coconut sugar well. Remove from heat and cover for a few minutes.
  6. Carefully spoon into tart and dust with cocoa powder to finish.