Teff and Pecan Loaf

Tuesday, January 31, 2017. Author Leilah Isaac

Teff and Pecan Loaf

Ingredients (Makes 8 Slices)

Teff Flour -1 cup (250 g)

Oats ¼ cup (50g)

Pecans 1 cup (125g)

Pumpkin seeds 1/4 cup (50g)

1 egg

1 tsp baking soda (5g)

Dried figs 1 cup (190g)

Almond milk 1/2 cup (125 ml)

1 tsp Kosher salt (5g)


1) Preheat the oven to 375F (190C, gas mark 5).

2) Mix the teff flour, oats, baking soda and salt in a large mixing bowl. 

3) Add the egg and mix well with your hands. 

4) Slowly pour the Almond milk in whilst combining until you have a dough (if the mixture is too wet add more teff flour, or too dry add more almond milk).

5) Coarsely chop the dried figs and pecans and add to the dough with the pumpkin seeds.

6) Transfer the dough into a non-stick 1lb loaf tin (8-1/2 inches L by 4-1/2 inches wide by 2-3/4-Inches high or 21.5 cms x 11.5 cms x 7 cms). Place in the oven for 45-50 mins.

7) Allow the rich loaf to cool before slicing thickly. Serve with scrambled eggs, avocado, or on it's own.

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