Teff Seed Bread




2 loaves


2 loaves

Print Recipe


  1. Preheat oven to 375°F. Spread sunflower seeds and pistachios evenly on a baking sheet. Bake 10 minutes or until golden and fragrant. Set aside to cool.
  2. In a large mixing bowl, combine oats, hemp hearts, chia seed, sesame seeds, teff flours, and golden flax. Add cooled, toasted sunflower seeds and pistachios and salt.
  3. In a separate container mix together olive oil, maple syrup, and water.
  4. Gradually drizzle the liquid over the dry ingredients. Gently fold until well combined.
  5. Divide between 2 parchment-lined loaf pans, and place both on a baking sheet.
  6. Bake for 30 minutes and then gently flip loaves out onto the baking sheet.
  7. Bake for another 25-35 minutes or until golden brown. Best stored in a sealed container in the refrigerator or freezer, for optimal freshness.

For Avocado Toast – optional toppings:

  • avocado
  • bean sprouts
  • tomatoes
  • onions
  • everything bagel seasoning
  • edible flowers such as pansies, roses, or marigolds

* To toast nuts spread on baking sheet and roast at 375°F for 10 minutes, stirring halfway through to ensure even golden color.

* If nuts or seeds are roasted and salted, use less salt to taste.

Teff Seed Bread


  • 2 cups unsalted sunflower seeds (see note)
  • ½ cup unsalted pistachios (see note)
  • 2 cups gluten-free oats
  • 2 cups hemp hearts
  • ½ cup chia seeds
  • ½ cup roasted sesame seeds
  • ½ cup Maskal Teff® ivory flour
  • ½ cup Maskal Teff® brown flour
  • 2 tablespoons golden flaxseed, ground
  • 2 ¼ teaspoons salt (see note)
  • 1/3 cup olive oil
  • ¼ cup maple syrup
  • 2 ½ cup water

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