Spiced Teff Cakes with Sun-Dried Tomatoes

With my recent forays into Ethiopian cooking, I've become interested again in revisiting teff for the first time in many years. Teff has been the staple grain of Ethiopian cooking for thousands of years but is relatively unknown to the rest of the world except through the sourdoughed teff flour flat bread called "injera" that is served in every Ethiopian restaurant. But it is available in larger grocers and in health food stores from brands such as Bob's Red Mill. And its obscurity certainly doesn't hide its unique qualities. So very tiny that its name actually translates as "lost", it has a rich brown color and a much more robust earthy and nutty flavor than any other grain. And it's a nutritional gluten-free powerhouse of protein,...

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Posted in: International Recipes