Raspberry Teff Bars
Author: Lauren Chandler Cooks with photography by Dana Halferty
Serves: 16 2˝ x 2˝ bars
- 1-pint raspberries
- ¼ cup chia seeds
- 1½ cup Maskal Teff® ivory flour
- ½ cup plus 2 tablespoons unsalted butter, softened
- ¾ cup coconut sugar
- 1¼ cup roughly chopped pecans, divided
- 2 tablespoons honey or maple syrup
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon sea salt
- Preheat the oven to 350°F.
- Heat the raspberries in a small pot over medium-low heat, constantly stirring and smashing the raspberries with a wooden spoon to break them up.
- Turn off the heat after about 2 minutes once the raspberries have released their juices. Stir in ¼ cup chia seeds 1 tablespoon at a time to avoid the chia seeds from clumping together. Set aside.
- In a food processor, combine the teff flour, butter, coconut sugar, half of the pecans, honey or maple syrup, baking powder, vanilla, and salt. Process on high speed until the mixture holds together when you pinch a handful of it and resembles coarse wet sand.
- Press 1½ packed cups of the mixture into an 8x8˝ baking dish in an even layer. Transfer the rest to a medium mixing bowl and combine with the remaining pecans.
- Spread the raspberry chia jam on top of the crust and then evenly distribute the pecan mixture on top.
- Bake for 35 - 40 minutes, until the top turns a darker shade of brown in spots and has hardened.
- Let cool then refrigerate until firm before cutting into bars.
Store in the fridge in an airtight container for up to one week.