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.
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!
