Nick's Teff Cookies
Yield: 2 dozen
Teff is the ancient grain of Ethiopia, naturally gluten-free, and full of good nutrition. Teff is a great source of protein and fiber so it is very filling, and the fiber will help slow the absorption of the sweetener used in this cookie. PCC carries whole-grain teff flour, and whole-grain teff — both grown in Idaho by the Maskal Teff Company. (Whole grain teff also makes a nourishing breakfast porridge.)
Ingredients
PreparationIngredients
- 1/2 cup coconut oil Add to list
- 1 cup peanut butter Add to list
- 1/2 cup maple syrup Add to list
- 1 teaspoon vanilla extract Add to list
- 1 1/2 cup mashed bananas (ripe bananas work the best) Add to list
- 1/2 teaspoon salt Add to list
- 1 1/2 cups whole-grain teff flour Add to list
Preparation
Preheat oven to 350º F.
Melt the coconut oil by placing it in an oven safe dish in the preheated oven until the coconut oil has melted to liquid form (approximately 5 minutes). It can also be melted in a pan on the stovetop, low heat, for approximately 5 minutes.
Mix together (by hand) the coconut oil with the peanut butter, maple syrup, vanilla, mashed bananas and salt.
Add in the teff flour (in thirds), mixing everything together until well blended.
Drop rounded spoonfuls on a greased baking sheet. Bake for 15 minutes.
serving size: (2 cookies) 320 cal, 21g fat (10g sat), 0mg chol, 60mg sodium, 30g carb, 4g fiber, 8g protein
Recipe by , PCC Nutrition Educator
Source: PCC Sound Consumer, November 2012
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.