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Apricot Teff Rock Cakes


Teff flour is the ground seeds of Ethiopian lovegrass. It is the main ingredient in the fermented bread injera, a staple food in Ethiopia. Teff export is tightly controlled by the Ethiopian government to protect supply for local consumers. Our flour comes from Europe-grown crops.

Teff is a good source of calcium and protein. Naturally gluten-free, it is a good addition to cakes, muffins, breads, pancakes and scones.

This recipe is a crumbly, gluten-free alternative to scones. Adapted from teffco.com.


325g teff flour
1 tbsp each of arrowroot, baking powder and vanilla extract
80ml each sunflower oil and 80ml maple syrup
100g chopped apricots


Preheat the oven to 180C. Combine all the ingredients into a soft dough. Add up to 50ml water to pull dough together. Shape 1/2 inch thick rounds. Bake on a lined tray ~20min. Allow to cool before serving with marg and jam.


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