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
1 cup apple* – grated
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.