This vegan teff bread is well worth trying. Not only is it gluten free and easy to digest. It’s also rather moreish in a cakey, yummy kinda way.
Ingredients
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
Instructions
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.
Recipe by Candida Diet Plan at http://candidadietplan.com/vegan-teff-bread/