Teff Bread

I have finally admitted to something that surprised me.  I love cooking. I love baking. I love seeing the looks on peoples faces when they taste the nourishing goodness that I have made for them.  In my last post, I talked a bit about my diet journey so you know we eat in a unique way. I used to see my way of eating as a burden. We have 7 people in our family with 3 blood types represented. We still don’t know Tekiah’s type, but he’s six months. We will find out his soon.  I have to make sure our meals are compliant, make sure everyone has specific foods that are “beneficial” for them and also leave room for bending the rules a bit. I don’t want my kids to grow up with food complex, but we talk openly about foods that can help or hurt their immune systems and build up strong bodies or make their bodies fight harder to grow strong.

My diet is the one with which I am the most rigid.  I am eating seven fists worth of food each day as separate meals and I’m eating different categories of food within each fist.  I was feeling a lot of low energy in the beginning. I had been eating rice for a carb/grain, but it left me feeling sluggish and tired. I felt like teff flour might be a better option for me so I went on a quest to find a good bread that included teff. I found this:

http://www.glutenfreeveganpantry.com/teff-date-bread-cookbook-review/

I can never approach a recipe without changing it to suit my needs. I try sometimes, but I have come to realize that everyone has different tastes and my tastes are unique.

Here is how I put it together:

Teff Bread

  • Servings: 9
  • Time: 1hr 30mins
  • Difficulty: easy
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A wonderful fluffy comfort food for Blood Type Diet A+Nonnie, Teachers.


Ingredients

  • 1 cup dates pitted & diced (approx 14 dates)
  • 1 cup boiling water
  • 1 1/2 cup brown teff flour
  • 1 tbs ground chia
  • 1 tbs ground flax
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/3 cup real maple syrup
  • 1/3 cup soy milk
  • 1 scant tbs lemon juice
  • 1/4 cup ghee melted

Directions

  1. Place the dates and boiling water in a bowl and let soften for 30 minutes
  2. Set the oven to 350 prepare a 9×5 bread pan with parchment paper or grab a silicone donut mold like me (no need for parchment).
  3. Mix together all the dry ingredients
  4. Once the 30 min is up, mix the wet ingredients with the dates (ghee will solidify quickly if your wet ingredients are cold, best to let them sit for a little while) and add to the dry ingredients.
  5. Mix until just mixed. Pour into your bread pan and bake for 55 minutes or until a toothpick comes out clean. Alternatively, pour into your donut mold and set on a baking sheet. bake for 30 minutes or until a toothpick comes out clean.
  6. I make the donut shaped ones and then freeze them individually. Then I open one up, pop it in the toaster oven, top with ghee and peanut butter and call it a day.