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Discussion Starter · #1 ·
I have a cookbook w/ a recipe for chocolate cake made w/ teff. I made it a few weeks ago and, although the taste was good, the texture was really gritty. Is that typical of teff? I'd like to use it, but not if it feels like a mouthful of sand. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/grossedout.gif" style="border:0px solid;" title="gross"> Any ideas?
 

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Sorry, but what on earth is Teff? <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/headscratch.gif" style="border:0px solid;" title="headscratch"> I've NEVER heard of it. :LOL
 

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It's a type of grain, but I don't know much about it. I found this website <a href="http://www.ameritech.net/users/macler/teff.html" target="_blank">http://www.ameritech.net/users/macler/teff.html</a> Maybe it has some info.
 

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Teff is a very small grain, I think it originated in Ethiopia.<br><br>
I tried it as a cereal by itself, and mixed in with other grains for cereal. I too thought it was very gritty and just didn't like the taste (and I like a variety of grains). I read somewhere that there is some sort of traditional bread or pancake that is made from teff flour. Perhaps the flour is more palatable?
 

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Hmm, that's interesting. Live and learn!<br><br>
I've made chickpea chocolate cake, but never this. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin">
 

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I used to use it quite a bit until I ran out of teff flour. It's a tiny tiny grain so there is a lot of bran (as well as tiny rocks) in there that make it gritty. I liked it best in injera (Ethiopian flat bread), ate it that way all the time!<br><br>
Here is a link to my dh's recipe for injera. It's the second post down.<br><a href="http://www.mothering.com/discussions/showthread.php?t=139293&page=2" target="_blank">http://www.mothering.com/discussions...=139293&page=2</a>
 

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Discussion Starter · #7 ·
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<div>Originally Posted by <strong>slightly crunchy</strong></div>
<div style="font-style:italic;">Teff is a very small grain, I think it originated in Ethiopia.<br><br>
I tried it as a cereal by itself, and mixed in with other grains for cereal. I too thought it was very gritty and just didn't like the taste (and I like a variety of grains). I read somewhere that there is some sort of traditional bread or pancake that is made from teff flour. Perhaps the flour is more palatable?</div>
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Yes, teff is used to make the traditional Ethiopian bread "injera". Never had it, but my cookbook says it's the main source of protein for Ethiopians. Teff is also low/no gluten and high in iron. The cake I made *was* w/ teff flour, so apparently grinding it doesn't get rid of the gritty texture. I'll keep experimenting and let you know if I come up w/ anything good!
 

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Discussion Starter · #8 ·
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<div>Originally Posted by <strong>toraji</strong></div>
<div style="font-style:italic;">Here is a link to my dh's recipe for injera. It's the second post down.<br><a href="http://www.mothering.com/discussions/showthread.php?t=139293&page=2" target="_blank">http://www.mothering.com/discussions...=139293&page=2</a></div>
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We must have posted at the same time. Thanks for the recipe--I'll try it!
 

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Discussion Starter · #9 ·
Toraji,<br><br>
On your recipe where it says to add yogurt culture to speed up the fermenting, would it work to add a bit of plain live yogurt--is that what you mean?
 

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Yes, you are trying to get the lacto beasties to start the fermentation process. So you can use anything that is lacto-fermented like live yogurt or kefir, or sourdough starter.
 
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