I’m a big fan of the high-protein grains quinoa and amaranth. They fill me up and keep my energy steady for hours. I like to cook them together with millet to make a breakfast porridge, and also to use instead of rice in one of my stews or quickie rice/veg/egg lunches.
Teff is another high-protein grain, and one I’ve neglected for far too long. Teff is rich in minerals with a healthy dose of calcium and iron, making it ideal for women (and men, too, of course). It is also gluten-free, making it a nice addition to a gluten-free diet.
Teff flour is used to make injera, an Ethiopian flatbread that is used both as a serving dish and a utensil. If you haven’t eaten at an Ethiopian restaurant, I highly recommend it. Just be prepared to eat with your hands.
I’ve been experimenting with both the grain and the flour this week. Since teff cooks up fairly sticky, like amaranth, I’ve been enjoying it for breakfast. For my most recent pot, I added some chopped sweet potato and cinnamon, and I’ve been reheating it with soy milk, raisins and pecans.
I tried the Bob’s Red Mill Teff Chocolate cake recipe, and while I liked it, it wasn’t chocolaty enough for my taste. I will experiment with it and post an updated version in the future. One great thing about the cake, though, is that it’s very filling (which is a good thing–it’s filling you up with high-quality protein).
One down side to adding teff to your diet is that it’s hard to find it at the store. Whole Foods in Cambridge carries teff flour, but not the grain. I order all of my grains from Bob’s Red Mill, and I think teff is definitely worth the trouble of ordering.