I enjoy these delicious Teff Pistachio biscuits with my afternoon cup of coffee. I find that they are the right balance of indulgence and health. And usually just one or two of these happily tides me over until dinner. Vegan and gluten free!
1 cup Maskal Teff® ivory flour
¼ cup + 3 tablespoon oat flour
¾ teaspoon baking powder
⅛ teaspoon salt
4 green cardamom pods (optional)
¼ cup banana, mashed
¼ cup olive oil
½ cup brown sugar
¼ teaspoon vanilla bean paste
1 tablespoon non-dairy milk
1 teaspoon cane sugar (optional)
2 pinches of salt (optional)
¼ cup raw pistachios, chopped
Preheat oven to 350°F/180°C.
In a bowl, combine the flours, baking powder and salt. Stir well and set aside.
In a mortar and pestle, pound the green cardamom until the skin separates from the seeds. Discard skin and continue pounding on the seeds until it is a coarse powder. Set aside.
In another bowl, combine the mashed banana, olive oil, brown sugar. Whisk until the sugar dissolves.
Stir in the vanilla, ground cardamom and milk. Fold in the flours until you get a soft dough.
Using a tablespoon measure, scoop out the dough and roll into a ball. Place on a medium baking tray and press down into a circle about ⅛” thick. Repeat until you run out of room on the baking tray. I needed to bake them in two batches.
In a bowl, combine the cane sugar and salt. Sprinkle the tops of the cookie with chopped pistachios, and a scant pinch of the sugar-salt topping.
Bake in the preheated oven at 350°F/180°C for 20 minutes, until the bottom, is crisp and golden brown. Cool on a baking rack and store in an airtight container for up to 2 weeks.
If you think these biscuits feel a little dry, dunking in coffee or milk is recommended.