artist leeroy new upcycles old colanders, cables and plastic tubes to transform civilians into otherworldly beings known as 'aliens of manila'.
Teff Flour Muffins (NO Added Sugar!) - Delicious, fruit-sweetened muffins that are made with 100% teff flour. Healthy and kid-friendly!
These soft, gooey teff cookies have a slightly crisp edge & are loaded with chocolate chips. No need to refrigerate the dough before baking.
These tortillas, made with teff flour, are naturally gluten-free and have a soft, pliable texture. And they are absolutely delicious! View recipe.
Teff cookies gluten-free, vegan recipe.
These teff pancakes are so sweet and delicious, they can be enjoyed with just a hint of butter. Don’t get me wrong, I love the taste of maple syrup, but these banana sweetened cakes are so tasty, you may not want to mask the flavor with any toppings.
Teff was one of the earliest domesticated plants. It's edible seeds are gluten free, mild in flavor and are easy to cook on the stove.
Enjoy this exotic teff and coconut biscuit, I wanted this recipe to be suitable for someone who suffers from candida and is in the phase 1 eating plan.
Sticky Toffee Teff Cake | Lovegrass Ethiopia
This gluten-free teff bread is perfectly crusty on the outside, soft on the inside, free of gumminess, and tastes delicious!
This simply recipe combines the nutritional powerhouse teff with nut butter and maple syrup to create a simple cookie. Teff is loaded with minerals and protein and is becoming a popular gluten-free flour option (read more here about teff). These cookies are easy to make and store well in an air-tight container. They are certainly […]
I wanted something ‘bread like’ and all I had was the Teff flour I’ve been experimenting with. I had bacon on the go in one pan and a salad sorted, ... Read More
Hiyaw, an inspired entrepreneur and talented chef, was an early HBK Incubates member and started his Ethiopian catering company in our kitchens. Injera, a spongy flatbread made with teff flour, an ancient gluten-free grain, is served underneath savory Ethiopian dishes. It’s traditionally used as both food and utensil, so you tear injera into pieces and wrap up bites of food in it, eating the whole package with your hands. Injera’s naturally fermented starter gives it a distinctive sour taste that cuts the richness of long-simmered soups and stews such as Doro Wat.
