Do you love nutty, moist, and dense whole-grain bread? How about bread that is really simple to make? Then turn on that oven and get ready to start baking! Sweet ‘n Nutty Teff Bread is a delicious, satisfying bread that is nutrient-dense and gluten-free, meaning it’s good for just about anyone who loves bread! Bonus: Teff has more iron than any other whole grain, making it a grain superstar.
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Yields8 ServingsPrep Time10 minsCook Time45 minsTotal Time55 mins
Ingredients
Plant-based Buttermilk
1cupplant-based milk (plain, unsweetened)
2tbsporganic apple cider vinegar
Wet/Binder Ingredients
1cupwater
2tbspmaple syrup (or date paste, link in Chef’s Notes)
¼cuporganic apple sauce
¼cupchia seeds
¼cuppsyllium husk (flakes)
Dry Ingredients
1cuporganic gluten free rolled oats
1cuporganic teff flour
1tspground cinnamon
2tspbaking soda
½tspsalt
½cuppecans (pieces or roughly chopped)
Directions
1
Make the buttermilk: Add the plant-based milk and apple cider vinegar to a small bowl and set aside.
2
Add the water, maple, apple sauce, chia seeds, and psyllium flakes to a medium bowl and stir until combined. Let stand for at least 10 minutes.
3
Preheat the oven to 350 degrees F. Line a 9x5” loaf pan or baking dish with parchment paper.
4
In a small bowl, whisk together the oats, teff flour, cinnamon, baking soda and salt.
5
Add the buttermilk to the oat and teff mixture, stirring well until the ingredients are combined.
6
Fold in the chia and psyllium husk mixture until it’s well combined with the teff and oat mixture.
7
Stir in the pecan pieces.
8
Transfer the mixture into the 9x5” loaf pan and bake for 45 minutes or until the center is done. Let cool for 10–15 minutes before digging in!
Chef's Notes
Substitutions In place of teff, use amaranth, millet, gluten-free oat or sorghum flour.
Omit the maple syrup completely and use 2 extra tablespoons of applesauce in its place.
Storage Store the bread in an airtight container in the refrigerator for up to 5 days or slice and store individually in the freezer for up to 30 days.
Ingredients
Plant-based Buttermilk
1cupplant-based milk (plain, unsweetened)
2tbsporganic apple cider vinegar
Wet/Binder Ingredients
1cupwater
2tbspmaple syrup (or date paste, link in Chef’s Notes)
¼cuporganic apple sauce
¼cupchia seeds
¼cuppsyllium husk (flakes)
Dry Ingredients
1cuporganic gluten free rolled oats
1cuporganic teff flour
1tspground cinnamon
2tspbaking soda
½tspsalt
½cuppecans (pieces or roughly chopped)
Directions
1
Make the buttermilk: Add the plant-based milk and apple cider vinegar to a small bowl and set aside.
2
Add the water, maple, apple sauce, chia seeds, and psyllium flakes to a medium bowl and stir until combined. Let stand for at least 10 minutes.
3
Preheat the oven to 350 degrees F. Line a 9x5” loaf pan or baking dish with parchment paper.
4
In a small bowl, whisk together the oats, teff flour, cinnamon, baking soda and salt.
5
Add the buttermilk to the oat and teff mixture, stirring well until the ingredients are combined.
6
Fold in the chia and psyllium husk mixture until it’s well combined with the teff and oat mixture.
7
Stir in the pecan pieces.
8
Transfer the mixture into the 9x5” loaf pan and bake for 45 minutes or until the center is done. Let cool for 10–15 minutes before digging in!
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