I started to explore how Teff flours worked in baking (in a high inclusion) and how to combine it with which flours and I discovered through reading recipes online and comparing teff to quinoa (they bake similarly) that if you use half teff and half almond flour it works amazingly well. The texture is very smooth and it binds so well. Teff needs moisture and almond flour is the binding agent here. So the PRO tip here is substitute the flour in your recipes using ½ teff flour and ½ almond flour. This cake only gets better with time! Feel free to serve the cake with cranberry sauce or even Lingonberry jam from IKEA!
The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.