In preparation for my nutrition lecture a few nights ago (on Good-for-You Carbs/Grains), I took a trip to the Supermarket to check out the bread, cereal, cookie, pasta and grain aisles.
And, I stumbled upon: TEFF…
– whole grain
– gluten-free
– high in protein
– high in fiber
– originated in Africa
I can’t believe I’ve never heard of it!!!
So, I decided to buy it and even ended up making the simple recipe on the back of the Bob’s Red Mill package (I did swap some ingredients).
They turned out DELICIOUS! If you like peanut butter, you’ll love these.
Already made them two more times – for my coworker’s last day + my best friends bday!
Peanut Butter Cookies (Vegan + Gluten-Free)
INGREDIENTS:
1 1/2 cups teff flour (gluten-free)
1/2 cup peanut oil (recipe called for canola oil)
1 cup organic chunky peanut butter
1/2 cup maple syrup
1/2 teaspoon fine grain sea salt
1 teaspoon pure vanilla extract
DIRECTIONS:
1. Pre-heat oven to 350 degrees.
2. In a large bowl combine dry ingredients (teff flour + sea salt).
3. In a second bowl (or blender) mix wet ingredients (peanut butter, vanilla, peanut oil + maple syrup)
4. Mix wet into dry and mix until batter-like.
5. scoop the batter into balls
6. line a baking sheet with parchment and place them about 2 inches apart on the baking sheet.
7. use fork and flatten and create peanut-butter-cookie-like ridges
8. Bake for 13-15 minutes or until lightly brown
Voila!
EXTRAS:
* add some dark chocolate chips (1/2 cup) into batter for “chocolate chip peanut butter cookies”!
* crumble them up and use as a topping for ice cream – yum!
* add some jam into each one (before baking) for “peanut butter + jelly cookies”!
Def try teff!
Be delicious. Be healthy. Be Well.
xoxo
be well,
arielle
