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with Pumpkin Seeds

A seasonal treat filled with warming flavours, seasonal spices and a touch of maple syrup as a sweetener.  This recipe is a feel-good cake ~ I tested it many times & happily ate it; it goes great with tea, herbal tea or coffee a festive cocktail as a dessert or snack.


Teff is good for us and our changing environment. It is a drought-resistant, heat tolerant, fast-growing grass with tiny seeds that grind into flour with rich earthy tones, a high protein content, iron, essential minerals, and is naturally gluten-free.

  • Serves          1 loaf
  • Cooks in       40-45 mins
  • Prep time     10 mins
Ingredients :
  • 1 cup apple* – grated
  • 2 Eggs
  • 1/2 cup apple Sauce
  • 1/2 cup tahini
  • 1/2 cup maple syrup
  • 1 tbsp lemon juice
  • 2 tsp vanila
  • 1 cup teff flour
  • 1/4 cup tapioca
  • 11/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 pumpkin seed
  • 3 tsp cinnamon
  • 1 tsp ginger
  • OR 1 tbsp pumpkin spice | cake spice



Spiced Apple Tahini Teff Bread

PREHEAT oven 350F | 175C.  Line a loaf with parchment paper or grease.


WET — whisk eggs, tahini, apple sauce, maple & vanilla until smooth; stir in grated apple.


ADD DRY ingredients and mix well until combined.  STIR in pumpkin seeds


POUR into the loaf tin and spread evenly,   


GARNISH top with pumpkin seeds.


BAKE 40 – 45 mins – start checking after 30 mins. Cooked = top springs back when lightly pressed, inserted skewer comes out clean.


COOL 5 mins in the tin, turn onto wire cooling rack, remove loaf tin + paper, cool completely before slicing.


Serving Ideas
room temp, warm or lightly toasted.
with coffee, tea, herbal tea or a spiced festive cocktail.
topped with butter, apple butter or pear butter.
topped with hazelnut chocolate spread or nut butter.
topped with whipped honey goats cheese.


STORE in an airtight container or freeze whole or in easy to grab slices.