Feel free to sprinkle this over soup, salad, or mix it with olive oil or yogurt and use it as a dip. It’s great on eggs, beans, grilled vegetables, or fish. The possibilities are endless with this teff and seed topper!
Est Prep Time: 15 minutes | Est Cook Time: 5 minutes
Place a mortar and pestle next to the stove.
Toast the teff, sesame seeds, coriander, and cumin in a medium skillet over medium low heat, shaking the skillet occasionally, until the seeds are toasty and fragrant, about 2-3 minutes. Once you hear the teff seeds start to make a popping noise, the seeds need only about a minute more.
Transfer to the mortar and add the almonds, mint, and sea salt. Grind with a pestle until the nuts and seeds are coarsely ground.
3 tablespoons Maskal Teff grain, ivory or brown
2 tablespoons coriander seed
2 tablespoons white sesame seeds
1 tablespoon black sesame seeds
1 teaspoon cumin seed
1/3 cup slivered almonds, toasted
1 ½ teaspoons dried mint
¼ teaspoon sea salt
Browse our recipe catalogue, containing more than 100 teff recipes!
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. Teff is an ancient grain native to Ethiopia and Eritrea. Explore our website to learn more about teff. Learn how to make traditional injera or discover 100s of teff recipes from breakfasts to desserts.
