Type what you have

Ingredients

• ✓ teff flour
• cooking spray
• brown rice flour
• arrowroot starch
• brown sugar
• baking powder
• cinnamon
• salt
• water
• vegetable oil
• egg
• banana
• walnut

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray muffin cups with cooking spray.
2. 2 Combine teff flour, brown rice flour, arrowroot starch, brown sugar, baking powder, cinnamon, and salt in a bowl.
3. 3 Mix water, vegetable oil, and eggs together in a separate bowl; whisk into flour mixture. Stir in bananas and walnuts. Pour batter into muffin cups to 3/4-full.
4. 4 Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

By N8VTXN

Ingredients

• ✓ teff flour
• ✓ teff flour
• dark chocolate
• butter
• sugar
• white sugar
• vanilla extract
• egg
• cocoa powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan
2. 2 Combine chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
3. 3 Whisk 1 cup plus 2 tablespoons sugar and vanilla into melted chocolate mixture. Add beaten eggs a little at a time, mixing well after each addition. Sift 1/2 cup plus 1 tablespoon teff flour and cocoa powder over mixture and mix until batter is smooth. Pour batter into the prepared baking dish.
4. 4 Bake in the preheated oven until a skewer inserted into the center of brownie comes out clean, about 40 minutes. Allow to cool for 10 minutes before slicing into squares.

By Fioa

Ingredients

• ✓ teff flour
• walnut
• semisweet chocolate chip
• cocoa powder
• tapioca flour
• sorghum flour
• cocoa powder
• xanthan gum
• salt
• butter
• sugar
• egg
• vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
2. 2 Toss walnuts and chocolate chips with 1 teaspoon cocoa powder in a bowl until well coated; set aside. Mix tapioca flour, sorghum flour, teff flour, 1/3 cup cocoa powder, xanthan gum, and salt together in a separate bowl.
3. 3 Beat butter and sugar together in a separate large bowl until creamy and lighter in color. Stir in eggs and vanilla extract.
4. 4 Gradually add flour mixture to butter mixture until fully incorporated. Fold in nuts and chocolate chips.
5. 5 Spread batter into the prepared baking pan.
6. 6 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.

By Lindsay L

Ingredients

• ✓ teff flour
• ✓ teff flour
• white teff flour
• water
• water
• vegetable oil

Instructions

1. 1 Mix 1/2 cup white teff flour and brown teff flour together in a bowl. Add 1 cup water and whisk well. Pour mixture into a glass container large enough to hold 3 times the original volume. Cover with cheesecloth or other breathable fabric to keep out dust; do not seal with plastic wrap as air circulation is vital. Leave covered container in a draft-free environment; the mixture needs air to be circulated in order to ferment. Stir batter 2 times over 24 hours.
2. 2 Check for bubbles and possibly an increase in volume after 24 hours; there may also be a slightly tangy and sour smell. When you notice these things, add 1 tablespoon white teff flour and 1 tablespoon water to the batter and whisk well. Check in a few hours to see if bubbles have again formed, mixture has increased in volume, and the pungent smell is still evident; if so, the batter is ready and you can skip to the cooking process (step 5).
3. 3 Leave batter to rest another 12 hours if the mixture has not begun to form or smell sour after the first 24 hours; stir once during this time. Check to see if bubbles have formed, mixture has increased in volume, and a pungent smell is evident; if so, proceed with step 4.
4. 4 Mix together 2 tablespoons white teff flour and 2 tablespoons water in a bowl, making sure there are no lumps. Add mixture to the batter, whisking well. Wait a few hours; batter should be bubbly with a noticeable increase in volume and a pungent but fragrant smell, indicating it is ready to be cooked.
5. 5 Heat an 8-inch crepe pan or nonstick skillet over medium heat. Add oil. Pour a scant 1/2 cup batter slowly and steadily into the hot pan in a circular motion from outside to inside. Cover the pan completely in a spiral without swirling. Cover, reduce heat to medium-low, and cook, allowing steam to cook the top of the bread, 1 to 3 minutes. Remove from pan with spatula and transfer to a plate; cover to keep warm. Repeat with remaining batter.

By Buckwheat Queen

Ingredients

• ✓ teff flour
• rice flour
• arrowroot starch
• brown sugar
• instant coffee granules
• baking soda
• salt
• dark chocolate
• soy milk
• soy milk
• cider vinegar
• dark chocolate
• coconut oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line with parchment paper.
2. 2 Combine teff flour, rice flour, arrowroot, sugar, coffee, baking soda, and salt in a large bowl.
3. 3 Place chocolate and 2 tablespoons soy milk in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add 2 cups soy milk and stir until well combined. Add vinegar.
4. 4 Pour the chocolate mixture over the flour mixture and mix with a spatula until batter is well combined. Pour into the springform pan and level with a spatula.
5. 5 Bake in the preheated oven until set but still slightly soft, about 35 minutes. Allow to cool for a few minutes in the pan, then remove and cool completely on a wire rack, about 45 minutes.
6. 6 Make the glaze while the cake is cooling. Place chocolate and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour melted chocolate over cake and spread evenly. Allow to set before slicing.

By Lilytasty

Ingredients

• ✓ teff flour
• rice flour
• cornstarch
• sweet rice flour
• baking soda
• xanthan gum
• salt
• butter
• white sugar
• brown sugar
• vanilla extract
• egg
• semisweet chocolate chip
• walnut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine white rice flour, teff flour, cornstarch, sweet rice flour, baking soda, xanthan gum, and salt in a bowl.
3. 3 Beat butter, white sugar, brown sugar, and vanilla extract together in a bowl until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Slowly beat flour mixture into creamed butter mixture until dough is just mixed; fold in chocolate chips and walnuts. Drop dough by round spoonful onto the baking sheet.
4. 4 Bake in the preheated oven until cookies are golden brown, 9 to 11 minutes. Let stand for 2 to 3 minutes on the baking sheet before transferring to a wire rack to cool completely.

By anja

Ingredients

• ✓ teff flour
• almond
• banana
• brown rice flour
• almond milk
• coconut oil
• water
• flax seed
• cinnamon
• salt
• baking powder
• allspice
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
2. 2 Place almonds in a coffee grinder or food processor and grind into a meal.
3. 3 Combine almond meal, mashed bananas, teff flour, brown rice flour, almond milk, coconut oil, water, and flax seeds in a large bowl. Blend with an electric mixer until smooth. Mix cinnamon, salt, baking powder, and allspice into the batter.
4. 4 Spoon batter into liners, filling each about 2/3 full. Lightly press a walnut piece on top each one.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

By Fran Prudhomme

Ingredients

• ✓ teff flour
• brown rice flour
• arrowroot flour
• baking powder
• cinnamon
• nutmeg
• clove
• ginger
• salt
• water
• pecan
• olive oil
• egg
• raisin
• raisin
• apricot
• cranberry

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a muffin tin.
2. 2 Mix teff flour, brown rice flour, arrowroot flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt together in a large bowl. Form a well in the center of the flour mixture. Add water, pecans, olive oil, and eggs to the well. Whisk the wet ingredients into the dry ingredients until batter is fully combined. Fold raisins, golden raisins, apricots, and cranberries into batter. Pour batter into the prepared muffin tin.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.

By Linda Watkins

Ingredients

• ✓ teff flour
• cornstarch
• millet flour
• tapioca starch
• sweet rice flour
• flax seed
• psyllium husk
• guar gum
• egg
• water
• canola oil
• white vinegar
• active dry yeast
• salt
• milk powder
• sugar

Instructions

1. 1 Mix cornstarch, millet flour, tapioca flour, rice flour, teff flour, ground flax, psyllium husk, and guar gum in a bowl.
2. 2 Place eggs, warm water, canola oil, vinegar, sugar, yeast, cornstarch mixture, salt, and milk in a bread machine pan in the order listed, or in the order listed by the manufacturer. Stir gently with a wooden spoon to combine yeast with the rest of the ingredients.
3. 3 Run "rapid bake" cycle for 2 hours. Select "dark" crust setting; bake for 50 minutes.

By Caroline Booy