How to make "Teff Cranberry Cookies"
Nutrition Profile: High Protein, High Fiber, Gluten-free
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serving: 2 dozen cookies
Recipe type: Snack/Dessert
Author: Bale Moya ®
This delightful, nourishing snack is not just another cookie - it is a testament to the ancient grain of Africa, teff, fused beautifully with the tangy sweetness of cranberries. Originating from Ethiopia, teff is a tiny grain packed with significant nutrients like calcium, iron, and protein. Teff Cranberry Cookies, though not traditionally Ethiopian, represent a modern adaptation of utilizing this wonderful grain in contemporary baking, offering a healthier alternative to everyday treats.
At Bale Moya, we’re passionate about utilizing traditional ingredients in innovative ways, this recipe aims to introduce more people to the benefits of teff while satisfying their sweet cravings. The cookies are slightly sweet with a hint of tanginess from the cranberries, and they have a soft, almost cake-like texture. The teff flour and almonds provide a good dose of fiber and protein, making these cookies a healthy choice for a snack or dessert.
Ingredients:
1 1/2 cup teff flour
1/2 cup honey
1 cup almond flour/ground almonds
1/2 cup coconut oil
4 eggs
1 tbsp baking powder
A squeeze of lime
A dash of salt
1 drop of vanilla extract
1 cup fresh cranberries
Instructions:
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, combine the teff flour, ground almonds, and baking powder.
In a separate bowl, whisk together the honey, coconut oil, eggs, vanilla extract, and a squeeze of lime until well combined.
Gradually add the dry ingredients into the wet ingredients, mixing just until incorporated. Be careful not to over-mix to maintain a tender cookie texture.
Gently fold in the fresh cranberries.
Use a tablespoon or cookie scoop to drop dough onto the prepared baking sheet, ensuring there is enough space between each cookie for them to spread.
Bake in the preheated oven for about 15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these Teff Cranberry Cookies as a nourishing breakfast on-the-go, a mid-afternoon snack, or a healthy after-dinner treat.
Happy baking!
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What we bake them with
The batter whips up light in a KitchenAid stand mixer, the tray bakes even in the Our Place Wonder Oven Baker's Kit, and the MasterChef oven mitts handle the hot pull.
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