Vegan Teff Bread
Prep time: 10 mins
Bake time: 50 mins
Total time: 1 hour
And this one’s even vegan!
And with ingredients like coconut flour & almond flour this can only be a winner.
Having just come out of my self-torturous detox mode I resorted to lots of quick & convenient breads. In my world that means wholemeal – full of wheat & gluten.
Oh and the occasional pitta pocket – I absolutely looove pitta bread. Have you ever had one with fried onions, melted cheese and red chilli spice – no? Ooh you haven’t lived!
Well, due to years of struggling with candida I haven’t lived either (haha, so it seams; no, I mean I haven’t had a “proper” sandwich style filled pitta pocket for a few years, either). But the memory is still vivid!
Now before my detox my tummy took the wheaty bread pretty well (we’re talking home made bread here by the way, without yeast – not the super market variety).
Strangely enough, since I cleansed my liver you should think that now my body would be working on all cylinders, right. Uh, oh – I am experiencing food sensitivities again, huh?!
Not just wheat and gluten, but also eggs… hmpf!
Not to worry though, I view this as kick up the … to finally attempt some gluten free & vegan baking creations. I know a lot of you have been asking for this!
So I recently went on a quest for a delicious gluten free bread that tastes a bit more substantial than my first attempt at gluten free bread. I guess you could call it a Buckweat & Sawdust rock!
I heard the name ‘Teff” pop up a few times in the gf-free baking circles, which apparently is a gluten free grain that is quite commonly used in Ethiopia for flat breads.
Hm, not sure, if “ethiopian bread” fills me with confidence whether this could be filling enough for my greedy westerner’s belly. But I’m willing to give it a go.
Having admired the beautifully crusty gluten free & candida diet friendly Teff creation from Kim at affairs of living (everybody, go check it out!), I was all fired up to give it a go.
So here’s my first loaf (adapted from Raster’s Teff bread recipe in thecandidadiet.com forum)
Vegan Teff Bread!
- ½ cup Teff flour (100 g)
- ½ cup Buckweat flour (100 g – it’s nice freshly ground from wholegrain buckweat groats)
- 2 heaped tblsp coconut flour
- 2 heaped tblsp ground almonds
- ¾ tsp baking soda
- ¾ tsp salt (I used low salt)
- 1 tblsp of coconut oil
- 1 cup of filtered water
- 2 tblsp flax seeds
- 2 tblsp chia seeds
- Preheat the oven to gas mark 6/ 400F/ 200C, and put a roasting tin in it to warm up.
- Finely grind the flax & chia seeds. I used a small electric coffee bean grinder for this.
- Put the ground seeds in a small jar. Now add a little water and mix well. (You need about four times the amount of water than the seeds, as they will absorb a lot of water and become jelly like in a few minutes.)
- If you are grinding the buckweat flour fresh, then now is the time to do it.
- Mix all the dry ingredients together.
- Take the roasting in out with oven gloves. Line it with baking paper, and put it on the side.
- Stir the flax/ chia mixture and add to the dry mixture. Combine all the ingredients.
- Heat up the coconut oil in a in a big spoon over a low heat and add it to your mix. Be careful not to burn yourself – you can melt it in a small sauce pan instead.
- Slowly pour in some water while you knead the ingredients to a dough. Perhaps add a little more flour if the dough is too sticky, or more water if it’s too dry.
- Shape into an oval bread loaf and place it onto your lined baking tray.
- Bake on gas mark 6 for 30 minutes, turn down to gas mark 5 and continue baking for another 10-30 minutes. I made 2 small flat loaves, that were fairly moist when I put them in the oven. They took 50 minutes to bake.
Admittedly – not the prettiest of all breads but, non the less – very munchable ?
It has a very light & fluffy texture and an intriguing earthy/ malty flavor. And as it turns out, it also freezes well.
It’s so convenient to whip out a few slices and toast them, when you’re in need of a quick pick me up.
Be sure to drink a lot of water or tea while you munch it as the ground flax seeds absorb a ridiculous amount of liquid and can cause digestive issues if you’re not drinking enough.
And digestive issues is the last thing we need, right!
Useful Nugget of Nutrition Info Regarding the Use of Ground Flax Seeds in Baking – Healthy or Risky?
Flax seeds are incredible good for you due to their high levels of omega 3 oils and fibre. And because they form an excellent binding agent, they are very popular as egg-replacement with people who cannot eat eggs.
According to this study you need not worry using the ground seeds in baking, as they still contain their high nutritional value. Flax oil on the other hand, is not heat stable and should therefore not be used in baking.
Over to you, have you made a vegan or gluten free bread yet? What’s your winning flavor combo?