After a week of easing my family onto the GFCF diet, I am starting to take things a little more seriously. I have decided that the importance of reducing sugar is in fact outweighed by gluten, casein and toxic nasties, so I have spent plenty of time down at the organic health food shop this week looking for alternative grains and healthier sweeteners.
My friend Edwina put me onto teff. It’s a tiny Ethiopian gluten-free grain, and she suggested to mix it with rice flour. First go – Teff cookies, and they are great! This is a super easy recipe, using only one measuring cup. Mine was 100ml (about 4 oz), but you could use anything between about 75ml (3 oz) and 150ml (6oz), maybe adding another egg yolk if you get towards doubling the size.
- 1 part virgin coconut oil*
- 1 part raw sugar
- 1 part white rice flower
- 2 part brown (red) teff flour
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 egg yolk
- preheat oven to 170ºC (350F) put everything in a bowl and mix well with a spoon
- get your hands in and make sure mixture sticks together when squeezed, adding more egg yolk if it is still too crumbly. Squeeze into walnut sized balls and place on baking paper , press lightly with a fork
- bake for 10 minutes.
When you remove the cookies they will be slightly soft – they harden up as they cool. These would be fantastic with some chocolate nibs, sesame or chia seeds, or an almond pressed into the top.
*different coconut oils have different densities. If the mix is too dry, add a little more.