A twist on the traditional oat cookies made for Anzac Day – replacing oats with teff. A fine grain, that comes in a variety of colours from white and red to dark brown. It packs a serious nutritional punch. Like quinoa, teff has an excellent balance of amino acids, and it is also high in protein, calcium & iron.
Teff is high in resistant starch type of dietary fiber providing sustainable energy without getting that high spike in sugar levels, therefore it can benefit to those who are on blood sugar management weight control. Teff is also a gluten free grain making a great substitute for many gluten free recipes. It can also be used instead of rice. It has a mild nutty flavour, therefore making it great in baking recipes!
This recipe makes 26 cookies.
- 1/2 cup of uncooked teff grain
- 1 cup of coconut flour
- 1 / 2 cup of oats
1/2 tsp. of sea salt
- 1/2 cup of honey
½ cup of coconut butter
1 tsp. vanilla paste
1 cup almond butter
- ½ cup Chopped macadamias
- ½ cup of hot water
- 2 whisked eggs
- 1 tablespoon of honey
- 1 / 2 bunch of rosemary sprigs
Preheat oven to 180 degrees & line a baking tray with baking paper.
In two separate bowls combine the wet and dry ingredients. Then mix the wet and dry ingredients together to form cookie dough.
Shape dough into walnut-sized balls, then flatten them gently with a fork
Bake for 15 minutes, then when cool, brush the top of cookies with honey and top with rosemary sprigs. 🙂