Move over quinoa, here comes teff, the new upcoming gluten-free grain. In fact, teff is a highly nutritious ancient grain. It is high in calcium, iron and protein and rich in amino acids. Naturally gluten-free, teff flour can subsititute for any wheat flour in anything from bread to pancakes. Today, I am sharing a simple, yet rich, healthy and delicious teff coconut gluten-free brownie recipe.
What you'll need:
4 tbsp coconut oil (in room temperature)
30 gram of 70% dark chocolate
2 tbsp Avgar sirup
2 large eggs, lightly beaten
1 teaspoon vanilla extract
100 grams Teff Flour
20 g desiccated coconut
How it's made:
1. Preheat the oven to 180°. Line an 20 cm baking tray with baking paper.
2. Fill half of a medium-sized pot with water and bring it to boil. Then place a heat proven mixing bowl on top. Put the coconut oil and chocolate in the bowl and whisk together until chocolate melts.
3. Take the bowl from the heat. Stir in the avgar sirup and mix well. Allow the mixture to cool. Add the eggs and vanilla, and mix thoroughly. Finally, add the teff flour and desiccated coconut. Stir the batter until well combined, but careful not to over stir.
4. Pour the batter into the prepared pan and spread it evenly. Bake for about 15 mins until the center is set.
5. Take the baking pan out and let is cool for 15-20 minutes. Be sure to cut the brownies only after it is cooled down. Otherwise, they will crumble.