Teff cookies - my take

Since discovering teff flour about a year ago, I've been eager to find out how to incorporate more of it into my cooking. The flour is naturally gluten free, with a very high amount of fibre, a good source of protein, prebiotics, vitamins and minerals. A powerhouse in other words! But best of all? It tastes really nice. 

I buy my teff flour here: www.thelovegrass.com

If you head to their website you'll find lots of fantastic recipes using teff. Several if not all of the recipes can be made vegan if needs be, which is great when you're cooking for people either with intolerances, or vegan preferences. 

One of my favourite recipes from their page is the breakfast cookies. But because I can't help myself and always amend every recipe I use, the same happened with this one. 

So, here is my take on what is already an amazing recipe (the teff flour and teff grain can be bought from Lovegrass Ethiopia):  

Ingredients:

- 100g Lovegrass Teff Flour
- 2 tbsp chia seeds
- 1 tbsp linseed (I used a heaped tbsp
- 50g Brown Teff Grain
- 1 tsp baking powder
- 1 tsp cinnamon

- 2 tbsp raw cacao powder
- 30g chopped dates

- 30g chopped dried apricots (you can even just use chopped apricots if this is all you have, or use raisins)
- 1 egg or vegan replacement (I use whatever I have available, but in this photo I used a vegan replacement)
- 120ml plant milk (I normally use oat, soy or coconut, whatever I've got in the fridge really)
- 60ml olive oil (sounds strange in a cookie, but I promise it works!)
- 40ml honey or maple syrup
- 1 tsp vanilla extract
- pinch sea salt
- 30g rolled oats
- 30g walnuts, chopped (you can also use pecans, which I tend to have more readily available)
- 30g sunflower seeds (use pumpkin seeds if you don't have sunflower seeds)

- Optional: a handful of chopped dark chocolate buttons. You don't need this, but it tastes really nice. 

Makes 12 cookies

Method:

1. Preheat oven to 170C. Line a baking tray with parchment paper.
2. Mix all the dry ingredients and the chopped dried fruits (plus chocolate if you're using it) in a bowl.
3. In a separate bowl, mix all the wet ingredients.
4. Add dry mixture to wet, stirring to combine.
5. Drop a heaped tablespoon onto lined baking tray. The mixture may seem a bit runny for cookies, but trust me when I say you do not want to go adding more flour, it'll only make for really dry cookies. Tasty, but dry.
6. Bake for 10-12 minutes or until golden. Let cool for 5 minutes on the baking tray, and transfer to wire cooling rack.
7. Enjoy! I absolutely love these cookies with a cup of coffee in the morning. I get my coffee beans from www.moresso.co.uk

PS: if of course you'd rather use the original recipe, you can find it here: https://thelovegrass.com/recipes/teff-breakfast-cookies/