Quick Injera Flatbread

Teff Flour Injera

Many Ethiopian communities take great pride in their recipes and preparations and traditionally injera bread can take days to prepare and ferment.

This version of injera bread is our westernized fast-tracked version which has a quick fermentation period of 1 hour with very tasty results!

Ingredients

1 cup plain flour all-purpose

½ cup of either Outback Harvest White Teff flour or Brown Teff Flour

1 teaspoon instant yeast

2 cups warm water

1 tablespoon apple cider vinegar

½ teaspoon sea salt

¼ teaspoon baking soda

Method

1. Combine all the ingredients in a large mixing bowl. Whisk vigorously into a smooth batter, cover and set aside for 1 hour in a warm spot.

2. Preheat a non-stick pan on high heat for 5 minutes.

3. Lightly spray the pan with cooking spray.

4. Pour ¼ cup of the batter on the outside of the hot pan and work in a spiral toward the centre. Tilt the pan to fill in any holes. Immediately cover the pan with a loose-fitting lid and let the injera cook for 2~3 minutes.

5. Injera is done when the top is no longer shiny or wet and feels firm to touch. Transfer the cooked injera to a plate and cover immediately with a kitchen towel or a plastic wrap. Repeat with the remaining batter.

6. Stack the injera on top of each other. Keep them covered to keep them moist and soft, serve warm or at room temperature.

Enjoy!

Teff Flour

Triple Chocolate peanut chunk cookies

Makes 20 cookies

Prep time: 10 mins

Cook time: 15 mins

Ingredients

200gms brown Teff flour

250gms peanut butter (chunky or smooth)

250gms coconut sugar

2 eggs

1 tbs dark cacao powder

50gms 70% dark chocolate, roughly chopped

50gms cacao nibs

Method

1.    Pre heat your oven to 175deg on fan bake and line a large baking tray with baking paper.

2.    In a large bowl, add in all of your ingredients and mix together to form a dough.

3.    Evenly portion out 20 balls and lay them spaciously on the lined baking tray.

4.    Press down lightly with the prongs of a fork to make a mark and flatten slightly, then bake in the oven for 15 mins.

5.    Leave 10 mins to cool and enjoy!

Winter warmer berry & apple Teff crumble

Ingredients

Crumble topping

200gms unsalted butter, cubed and cold

100gms brown sugar

1 cup gluten free baking flour

1 cup ivory teff flour

2 tbs teff grain

Fruit filling

6 apples, different varieties, cored and roughly chopped

250 grams frozen mixed berries

1 cup brown sugar

1 tsp ground cinnamon

1 tsp fresh ground nutmeg

1 tsp mixed spice

Greek yoghurt and mint leaves to serve

Method

1.    Pre heat your oven to 180deg on fan bake.

2.    In a large bowl, add your butter, Gluten free flour, Teff flour, Teff grain and mix with fingertips until a sandy like consistency forms and can clump together nicely.

3.    In a separate bowl, mix your fruit, sugar and spices until well incorporated.

4.    In a large deep sided baking dish, pour in your fruit mixture and all the juices, then carefully sprinkle over your crumb mixture, packing down well until all is used.

5.    Place crumble in oven for 30-40 mins until the top is browned and syrupy juices start bubbling out the sides.

6.    Remove from oven, cool and serve with your favorite yoghurt  and some fresh mint leaves

Thai style chilled coconut Teff grain pudding

Makes 4-6 cups

Prep time: 10 mins

Cook time: 10 mins plus 1 hour chill time

Ingredients

3 cups ivory Teff grain

1 cup coconut cream

2 cups coconut water

1 cup coconut sugar

1 lime leaf

1 mango, 2 cm dice

toasted cashew nuts

4 tbs coconut yoghurt

finely sliced lime leaf to garnish

Method

1.    In a medium sized pot, add in your Teff Grain, coconut cream, coconut water, lime leaf and bring to the boil.

2.    Lower heat and simmer half covered fro 10 minutes, stirring consantlu to avoid sticking.

3.    Once cooked, remove from heat and chill for an hour to overnight.

4.    Spoon Pudding into 4 chilled glasses, top with mango, cashew nuts, coconut yoghurt and garnish with lime leaf.

Japanese vegetable pancake - Okonomiyaki

Makes 2 pancakes

Prep time: 10 mins

Cook time: 10 mins plus 1 hour chill time

Ingredients

100gms Gluten free flour

100gms Ivory teff flour

250ml milk

2 large eggs

1 tbs sesame oil

1 clove garlic finely sliced

¼ wombok cabbage

1 spring onion finely diced, reserving green parts for garnish

Pickled ginger, roasted shallots, toasted sesame seeds, kewpie & BBQ sauce to serve

Method

1.    In a jug, mix your flour, milk and eggs until well combined.

2.    In a medium frying pan, heat up your sesame oil.

3.    When hot, add in your garlic, wombok, and spring onion whites and caramelize for 4-5 mins.

4.    When caramelized lightly, slowly pour in your pancake mix and stir until combined.

5.    Cook for 3-4 mins on one side then flip pancake and cook for a further 4-5 mins.

6.    Once golden, slide onto a plate, and using a criss cross pattern, squirt on your kewpie and BBQ sauce in alternating patterns, sprinkle with spring onion, roasted shallots and toasted sesame seeds, serve with pickled ginger.

Pumpkin, Feta and Teff quiche

Makes 8 slices

Prep time: 1 hour

Cook time: 1 hour

Ingredients

Quiche base

100g unsalted butter

100g gluten free flour

100g Ivory Teff flour

5-6 tbs cold water as needed

S + P

Quiche filling

2 tbs olive oil

200g Butternut pumpkin, 2cm dice

2 cloves garlic, peeled and finely diced

1 leek, white part only, finely sliced

1 tbs sage leaves, finely sliced

100g spinach leaves

50g cheddar cheese, grated

50 gms Feta, crumbled

3 large free range eggs, whisked lightly

3 tablespoons crème fraiche

1 tsp freshly ground nutmeg

S + P to taste

Tomato relish & mixed leaves to serve

Method

1.    Pre heat your oven to 180deg on fan bake.

2.    In a large bowl, add in your butter, gluten free flour and teff flour. Season well with S + P and mix with your fingertips until well combined.

3.    Add in 5-6 tablespoons of cold water, season well and mix with a knife until a rough dough forms.

4.    Using your hands, bring it together to form a ball then wrap in cling film and place in the fridge for an hour.

5.    Meanwhile, on a baking tray lined with baking paper, add your pumpkin and cover with 1 tbs olive oil.

6.    Roast at 80deg for 25 mins or until cooked through. Remove and cool.

7.    In a large frying pan, add remaining oil and on a medium heat, sweat down your garlic, leek and sage for 5-7 mins until soft and translucent. Add in your spinach leaves and wilt for a further minute then remove from heat and place into a large pyrex jug.

8.    Add to the jug your Feta, grated cheese, eggs, creame fraiche, nutmeg, mix and season well.

9.    In between 2 sheets of baking paper both large enough to cover the tart case, roll out your pastry to 1/2cm thick, ensuring to work the edges out to form a rectangle (or circle if you are using a round tart case)

10.  In a greased 20cm tart case of your choice, gently lay the pastry over and push into the side walls, ensuring the whole case is covered. Don’t worry if it breaks just patch it up with pastry scraps.

11.  Make a baking paper cartouche, place on pastry case and fill with cooking beans or rice and bake in the oven for 10-12 mins.

12.  Remove beans and paper and cook for a further 8-10 mins until golden.

13.  Remove from oven, pour in your filling and return to the oven to cook for a further 12-15 mins until the filling is almost set but has a slight wobble to it.

14.  Remove from oven and leave to cool for a further 10-20 mins and serve with your favorite side salad and relish.