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Sweet ‘n Nutty Teff Bread

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< 1 min read
Summary

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.

Yields8 ServingsPrep Time10 minsCook Time45 minsTotal Time55 mins

Ingredients

Plant-based Buttermilk
 1 cup plant-based milk (plain, unsweetened)
 2 tbsp organic apple cider vinegar
Wet/Binder Ingredients
 1 cup water
 2 tbsp maple syrup (or date paste, link in Chef’s Notes)
 ¼ cup organic apple sauce
 ¼ cup chia seeds
 ¼ cup psyllium husk (flakes)
Dry Ingredients
 1 cup organic gluten free rolled oats
 1 cup organic teff flour
 1 tsp ground cinnamon
 2 tsp baking soda
 ½ tsp salt
 ½ cup pecans (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.

Sugar-free
Use date paste in place of maple.

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
 1 cup plant-based milk (plain, unsweetened)
 2 tbsp organic apple cider vinegar
Wet/Binder Ingredients
 1 cup water
 2 tbsp maple syrup (or date paste, link in Chef’s Notes)
 ¼ cup organic apple sauce
 ¼ cup chia seeds
 ¼ cup psyllium husk (flakes)
Dry Ingredients
 1 cup organic gluten free rolled oats
 1 cup organic teff flour
 1 tsp ground cinnamon
 2 tsp baking soda
 ½ tsp salt
 ½ cup pecans (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!

Sweet ‘n Nutty Teff Bread