WHOLEGRAIN ORGANICALLY-GROWN TEFF

Whole Grain Teff (Tef, T'ef) an ancient North African cereal grass, is a nutritional powerhouse. It is the smallest grain in the world – about 100 grains are the size of a kernel of wheat! It has an attractive nutrition profile, being high in dietary fiber and iron and providing protein and calcium. The germ and bran, where the nutrients are concentrated, account for a larger volume of the seed compared to other grains. Also, teff being a whole grain is wonderful for the digestive tract in that the whole grain (as opposed to processed grains, which separate the germ, endosperm and bran) carries more moisture into the digestive process, which is then utilized during the breakdown of food in the small intestine. This moisture is critical to the healthy function of the bowel and proper elimination.

Teff is a sweet tasting grain unlike any other. It has a subtle hazelnut, almost chocolate-like flavor and a moist texture similar to millet, but more exotic. Eight ounces of cooked teff yields 32% of the USRDA for calcium and 80% for iron. While not a complete protein like quinoa, a 2-ounce serving of teff has 6 grams of protein, equal to a large egg. Teff is low in fat (1 gram per 2-ounce serving), and high in fiber (6 grams per 2-ounce serving). And that’s not all. Teff is a good source of niacin, thiamin, riboflavin, zinc, magnesium, copper, manganese, boron, phosphorous and potassium. Teff is also gluten free.

Teff grain has the versatility of corn meal and millet. Delicious in porridge, stews, stuffing, and pilaf, teff is delicious cooked alone or in combination with other grains and vegetables. Simply cook 1 cup teff with 3 cups water or stock. Season with one or more of the following spices for a tasty dish: cinnamon, ginger, garlic, cardamom, chilies, basil and cilantro. Teff is quick cooking, too. No need to pre-rinse, teff comes clean, already passed through a series of screens after the harvest. Teff is ideal for a fast meal, ready in 20 minutes. And when it comes to making pastries, ivory and brown teff flour make superb pancakes, piecrusts, and cookies.

Teff grain and teff flour are wonderful alternatives to wheat, barley and rye for folks with a gluten-free diet. Teff flour will expand food choices beyond potato, corn and rice flour.

Available in 16 oz. (1 lb.) bags.  Brown and Ivory Teff nutritional content is the same. Our teff is supplied by a US farm using no pesticides or genetically altered grain (heirloom quality).

Teff Polenta
Serve garnished with grated Fontina, Parmesan, Manchego, or sliced rounds of chevre to draw out the natural flavors of this wholesome grain.

2 cups water
2 tablespoons extra virgin olive oil
8 cloves garlic, thickly sliced
1 cup coarsely chopped onions
1 cup coarsely chopped green peppers
2/3 cup teff grain
1/2 teaspoon sea salt
2 cups coarsely chopped plum tomatoes
1 cup coarsely chopped fresh basil

1. Boil water in a tea kettle.
2. Place the oil in a 10-inch skillet, and warm over medium heat. Add garlic and onions, and sauté, stirring occasionally, for 5 minutes, or until fragrant. Add peppers, and sauté for 2 minutes or, until bright green. Stir in the teff.
3. Turn off the heat to prevent splattering, and add boiling water and salt. Resume heat and let it simmer for 2 minutes. Add tomatoes and basil.
4. Cover and simmer for 10-15 minutes, stirring occasionally, until the water’s absorbed. There may be some extra liquid from the tomatoes, but as long as the teff is not crunchy, the polenta is done.
5. Taste and adjust the seasonings, if desired.
6. Transfer it to an un-oiled 9-inch pie plate. Let it cool for at least an hour. Slice and serve. Serves 4-6

Sweeter Option: Replace one cup of unsweetened fruit juice for one cup of water, cinnamon and nutmeg for the rest of the ingredients and use 1/2 cup of teff; follow instructions above from number 4.



Teff Porridge
1 cup water
pinch of salt (optional)
1/4 cup teff grain

1. Bring water and salt to a boil.
2. Add teff, cover and let simmer for 15-20 minutes (until all water is absorbed), stirring occasionally.
3. Serve with milk and honey or maple syrup (optional). Serves 1

Millet and Teff with Squash
1 cup millet
1/2 cup teff grain
pinch of sea salt
1 diced medium-sized onion
1 butternut squash, peeled and cut into bite-size pieces
4 1/2 cups of water or light broth

1. Rinse millet until water is clear.
2. Put in a large pot.
3. Add teff, salt, onion, and squash. Add any other seasonings you desire now.
4. Pour in water or broth, stir and gently mix up the ingredients.
5. Simmer 20 minutes or until all the water is absorbed.

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