Thanks to Anna Thomas and her story on grains in the last issue of Fine Cooking, I am in love with teff. If you haven’t tried her fabulous Swiss chard, sweet potato, and feta tart in a teff crust you must get to the kitchen. The nutty, flavorful teff flour goes so nicely with the roasted vegetables. It’s delicious and so much more special than your standard pastry.
So, now that I have a bag of teff flour just aching to be used I’m looking forward to trying this chocolate and teff cake from Aran at Cannelle Et Vanille. It looks moist and delicious and I can only imagine how nice teff is with chocolate. Yum!
teff and chocolate cupcakes with chocolate buttercream