Teff Date Bread + Cookbook Review
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 slices
This delicious, aromatic teff date bread is moist, dense and perfect for a hearty breakfast to get you going in the morning. Modified from the original recipe slightly, this version is not only gluten free, but also vegan!
  • 1 cup chopped pitted dates
  • 1 cup boiling water
  • 1½ cups teff flour
  • 2 Tbsp psyllium husk
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • ⅔ cup packed brown sugar
  • 1 flax egg (1 Tbsp ground flax + 3 Tbsp water)
  • ¼ cup virgin coconut oil, melted
  1. In a medium bowl, mix the chopped dates and boiled water. Set aside and let sit for 30 minutes to soften.
  2. Preheat oven to 350F
  3. In a large bowl or mixer, add the teff flour, psyllium husk, cinnamon, cardamom, baking soda and salt. Stir until well mixed. Set aside.
  4. Using the bowl that the dates have soaked in, add the flax egg, sugar and coconut oil. Mix well until blended and then add to the flour mixture, stirring until just blended. Be careful not to over mix.
  5. Pour batter into a parchment lined bread pan (9x5 inch).
  6. Bake for 50-55 minutes or until a toothpick inserted into the loaf comes out clean. Remove from oven and let cool in pan for approximately 10 minutes. After 10 minutes, loaf can be transferred to a wire rack to cool completely.
Nutrition Information
Serving size: 1 slice Calories: 182 Fat: 5.4 Saturated fat: 4.5 Carbohydrates: 36.1 Sugar: 17.2 Sodium: 202 Fiber: 8.2 Protein: 2.5
Recipe by Gluten Free Vegan Pantry at http://www.glutenfreeveganpantry.com/teff-date-bread-cookbook-review/