Savory Teff Cakes with Garlicky Chard & Fresh Tomato Relish







A healthy, vegan dinner recipe that is full of protein and nutrients! A delicious, easy and savory way to prepare teff, the world’s smallest ancient grain, and incorporate it into our everyday meals.

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  1. In a medium pot, heat oil over medium heat. Add shallot and sauté until fragrant and deeply golden.
  2. Add water, teff, salt, and spices. Whisk until smooth.
  3. Bring to a boil. Reduce heat to medium-low, cover, and cook 15 minutes, or until teff is tender (yet still intact). When stirred it should have the consistency of thick porridge.
  4. Grease an 8×8 inch baking dish with olive oil. Give teff a good stir and scrape into the baking dish.
  5. Using an oiled spatula, smooth the top. Let this cool and place into the fridge until it sets up and is firm, about 4 hours (or overnight). If making ahead see notes.
  6. Once teff is cooled and firm, cut into four squares. Remove cakes, then cut each into two triangles. (see notes, for appetizer version).
  7. Pan fry the teff cakes in a skillet, with a little oil, over medium heat, until crispy and heated through, about 5-6 minutes on each side. Place in a warm oven to hold. (Alternately you can bake these on a greased, parchment-lined sheet pan for 20 minutes at 400°F. Brush the tops with olive oil.)
  8. Wipe out the skillet, heat 1 tablespoon oil over medium heat and add garlic, stirring until golden, about 2-3 minutes.
  9. Add chard and gently wilt.
  10. Add a splash of white wine and season with salt and pepper. Set aside.
  11. Place tomatoes, parsley, olive oil, and balsamic in a small bowl and mix. Season with salt and pepper.
  12. Assemble: Place the warm, crispy teff cakes (2 triangles per person) on a plate, layering with the chard. Divide the tomato relish over top, spooning any remaining dressing on or around the cakes.
  13. Serve immediately

These may also be served as an appetizer by cutting the triangles in half again. Top each triangle with a little chard and tomato relish. Serve on a platter or cutting board with a mini fork sticking out of it.

If making the teff cakes ahead, once they have cooled for a couple of hours in the fridge, cover tightly with plastic wrap to prevent cracking or drying out.

Gluten-Free Savory Teff Cakes cut in triangles and topped with cherry tomatoes


Teff Cakes

  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 2 1/2 cups water or broth
  • 1 1/2 cups Maskal Teff® grain
  • 1 teaspoon salt
  • 1 teaspoon Herbs de Provence or Italian seasoning
  • 1 teaspoon granulated garlic


  • 1 tablespoon olive oil
  • 4 cloves garlic, rough chopped
  • 1 bunch chard, chopped
  • 3 tablespoons white wine
  • salt and pepper to taste

Tomato Relish

  • 1 cup cherry tomatoes, halved or sliced
  • 1/4 cup Italian parsley (or cilantro or basil), chopped
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic
  • pinch salt and pepper

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