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.
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
1 cup ivory teff flour
3 cups almond milk
6 tbsp cocoa powder
2 tsp cinnamon
½ tsp nutmeg
½ cup coconut sugar
- Preheat oven 190 C. Grease tart tin with coconut oil.
- Combine teff flour, coconut oil, maple syrup, vanilla and salt in a medium sized bowl.
- 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
- Bake in oven for 10 minutes or until the dough loses its shine.
- Place milk in a small pot without putting pan on heat. Add teff flour and whisk together until well combined.
- Whisk in cocoa, salt, cinnamon and nutmeg.
- Place pot on medium heat and continue gently stirring with whisk for 2 minutes then change to wooden spoon.
- Once in comes to a bubble stir constantly until thickened.
- Stir in coconut sugar well. Remove from heat and cover for a few minutes.
- Carefully spoon into tart and dust with cocoa powder to finish.