Teff pantry cake
Leave a note
By Rae
Teff pantry cake
10 steps
Prep:15minCook:40min
I developed this recipe during a year I went gluten-free. Because I was also trying to manage blood sugar at the same time, I intended to make this a relatively low-sugar recipe. Plugging it in here to see how well I did.
Updated at: Sat, 09 Sep 2023 21:29:17 GMT
Nutrition balance score
Good
Glycemic Index
52
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories240.9 kcal (12%)
Total Fat14 g (20%)
Carbs27.5 g (11%)
Sugars15.1 g (17%)
Protein4.6 g (9%)
Sodium151.7 mg (8%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
9 servings
Instructions
Step 1
Butter or oil an 8x8 inch pan.
Step 2
If using Teff grain or flax seeds, grind for 30 seconds in a blade coffee grinder.
Step 3
Combine dry ingredients including dried fruit in a medium bowl. If the dried fruit is very sticky, break up any clumps with your fingers.
Step 4
Whisk wet ingredients together in a small bowl or 2 c measuring cup.
Step 5
Add wet ingredients to dry ingredients. Mix well.
Step 6
Pour batter into pan, let sit 10 minutes while oven preheats, to allow the batter to hydrate.
Step 7
Preheat oven to 350F.
Step 8
Bake 30-40 minutes, until middle is firm and edges are browning.
Step 9
Let cool for 10-15 minutes, then drop chocolate chips on the warm cake. Let soften, then smooth the melted chocolate over the surface of the cake.
Step 10
Eat warm or cold! Best kept in the fridge if not eaten all in the same day.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
