Thursday, February 10, 2011

Teff Breakfast Muffins

No sugar needed for theses tasty treats. All the sweetness comes from apples, dates, raisins, and stevia. These will be made again very soon!

Info on teff from Whole Foods Market:

This ancient grain has a sweet and malty flavor; it’s a rich source of calcium, magnesium, boron, copper, phosphorus and zinc, too. Contains twice as much iron as wheat and barley!

Dry ingredients
2 cups teff flour
1/2 cup tapioca flour
2 Tbs ground flax meal
1/4 cup coconut
1/4 cup raisins
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
1/2 tsp sea salt
1 tsp cinnamon
1 pinch nutmeg
Wet ingredients
1/3 cup coconut oil
1 1/2 cups pureed squash
8 pureed dates
3/4 cup water
1/2 tsp liquid stevia
1 small apple cut into chunks
Coconut or sunflower seeds

Preheat oven to 350.

Mix the dry ingredients  in a large bowl. 

Puree squash in a food processor and pour into a medium sized mixing bowl. De-pit the dates and place in a food processor. Add a few Tablespoons of the squash puree and blend until smooth. Pour into the squash.

Add oil, water, and stevia to the squash and date puree. Whisk together. Add the wet ingredients into the dry and mix until just combined. Stir in the apples.

Grease 2 muffin tins and drop the batter in each cup. Sprinkle coconut or nuts on top of each muffin and bake for 30 minutes.

Remove the muffins and let cool on a wire rack.
*Note: to remove the phytic acid and get the most nutrients out of this recipe, be sure to soak the teff flour overnight. Mix the 3/4 cups of water with the 1 1/2 cups of pureed squash and add 1 tsp of apple cider vinegar. Then stir in the teff flour.  

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