Baking can be so rewarding some days, and extremely disappointing other days. This past week, I had some serious baking flops, starting with a gluten free sandwich bread, followed up by a crumbly butternut squash bread. Baking is an activity I tend to gravitate towards when I need to relax and take some time out of my day. While cooking feels more necessary to every day life, baking feels more like an indulgence. The only problem is when something I make doesn’t turn out the way I want it, baking then seems to have the opposite effect.
Growing up, I was a faithful follower of the toll-house chocolate chip cookie recipe; a tried and true recipe that you know will turn out perfectly each time. This afternoon, my kitchen confidence was slipping and I was determined to bake something that would allow me to leave the kitchen on a positive note, with more than just a pile of dirty dishes to tend to. As I was putting away the teff flour I had used for the butternut squash bread, my eye caught a recipe printed on the back of the flour’s bag. While part of me knew I should bake something sure to come out well, I was drawn to the simplicity of the flour’s recipe. I had all the ingredients on hand, and simply switched out the peanut butter for my favorite almond butter. The star of these cookies is the Teff flour. After doing some research I learned that Teff is considered the “quinoa of Africa.” It is the smallest grain in the world and is loaded with protein, fiber, and minerals. The cookies came together in no time at all, and I held by breath as I slipped them in the oven, saying a little prayer for a recipe success.
It was slightly challenging to determine when the cookies were finished baking since they go into the oven already brown. I looked for them to be slightly firm to the touch and a deep brown, without being burnt on the bottom. When I pulled the cookies out of the oven, I wasn’t convinced they were anything good since they don’t look like the average cookie, but I gave them the benefit of the doubt and allowed them to cool. When I finally took a bite, I almost had to think about what I was tasting; They reminded me of something but I wasn’t sure what. After a moment it came to me… they were like a gingersnap cookie! Crispy but chewy at the same time, they have a warming sweet taste that epitomizes comfort. So at that, I poured myself a glass of almond milk and finally called it a day.
- 1¼ cups Teff Flour
- ½ teaspoon Sea Salt
- ½ cup Maple Syrup
- ½ cup Coconut oil
- 1 teaspoon Vanilla
- 1 cup Almond Butter
- Line a baking sheet with parchment paper and preheat the oven to 350'. In a large bowl, combine all dry ingredients and set aside. In a food processor, blend the syrup, oil, vanilla, and almond butter until they come together- careful not to over blend.
- Add the wet ingredients to the dry and mix well. Using a cookie scoop, measure out walnut size balls. Roll each ball between your palms, then take a fork and flatten gently with its tines, creating a cross hatch design. Wipe the fork with a damp paper towel between each cookie to prevent it from sticking.
- Bake the cookies for 13-15. Allow to cool before enjoying.