The other day I discovered Teff, which comes as a flour and also a fine grain—about the size of a poppy seed. It traditionally grows in Ethiopia and Eritrea and now Australia. I’m super happy as I can get it at my local bulk food market, knowing it hasn’t clocked up loads of overseas food miles. I think it’s important to try and eat foods that are grown locally. The reason why I have sort to look for other gluten-free alternatives is because I like my diet varied with different foods and so I can figure out what works best for me. Im still on a journey to heal myself and got some tests back the other day, I’ve certainly come a long way in terms of healing myself from where I was, but I also have more work to do. The main result was that I have too much copper in my system, which has thrown off my zinc and Molybedenum levels, causing me to be uber sensitive when it comes to foods amongst other things. So while I heal I need to listen to my body and keep testing what foods are making a difference.

So what the heck is teff?

Teff is an ancient grain that can be traced back thousands of years, to ancient civilisations of Abyssinia where they found it to be a reliable, versatile and nutritional grain. It has the same amount of calcium as in a half-cup of cooked spinach, it’s a fantastic source of vitamin C, protein and also iron. It’s estimated that 20-40% of the carbohydrates in teff are resistant starches, so it can help with stabilising your blood sugar and weight.

The teff taste

I need to experiment more with this grain as it’s new to me and there aren’t that many recipes online. It tastes very earthy in a good way and has a mild nutty flavour. I used the flour to make these pancakes and want to next try Ethiopian injera: a flat, fermented bread next. At the moment I think it goes great with spices, especially curries because it’s mild flavour makes it a great base and it’s ability to soak up sauce it pretty awesome too.

teff pancakes

Teff pancake flatbreads Recipe!

  • 2 cups Teff Flour
  • 2 cups Water
  • 1/2 tsp Sea Salt
  • 4 tsp Baking Powder
  • 2 Tb coconut Oil


Mix teff flour, sea salt and baking powder in a bowl. Add water and mix. Leave overnight to ferment. The next day heat a pan with coconut oil and spoon batter to make pancakes. Turn when edges seem dry, they won’t brown much because they don’t contain sugar. Makes about 12 pancake flatbreads. Enjoy!


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