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.
Ingredients
- 325 g teff flour
- 1 Tbsp arrowroot
- 1 Tbsp baking powder
- 1 Tbsp vanilla extract
- 80 ml sunflower oil
- 80 ml maple syrup
- 100 g chopped apricots
Instructions
- 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 for 20 minutes. Allow to cool before serving with coconut oil and jam.
Notes
Adapted from teffco.com.
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