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gluten_freeI got this recipe from the Flavor Flours cookbook by Alice Medrich with Maya Klein as recommended by runpunkrun. It was so easy and yummy I made it again a couple days later, although I had to make some substitutions and didn't like it quite as much. (See Variations.) The walnuts get delightfully toasted during baking.
1/2 cup (70g) teff flour
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon salt
3-4 tablespoons (35-50g) packed light or dark brown sugar
1 cup (175g) dates, pitted and cut into quarters
1/2 cup (75g) dried apricots, quartered
1 3/4 cups (175g) walnut pieces
1/4 cup chocolate chips (optional, my addition)
2 large eggs
1 1/4 teaspoons vanilla extract
ETA: Lately I've been making it with 3/4 cup teff flour and 3 eggs and measuring generously for the other ingredients, and that holds together better.
Time
30 minutes to cut up the dried fruit and put it together, an hour in the oven, another hour to cool.
Tools
8x4 inch loaf pan. (I used a larger pan so I got a low wide cake that baked in 60 minutes. The slices were like biscotti.)
Methods
Position rack in lower third of oven and preheat to 300F.
Line bottom and all four sides of loaf pan with parchment paper.
In mixing bowl, whisk flour with baking soda, baking powder, and salt. Add brown sugar, dates, apricots, and nuts (and chocolate chips if using) and mix thoroughly with your fingers, separating any sticky fruit pieces from one another. Set aside.
Whisk eggs and vanilla in a medium bowl until lightened in color. Scrape the eggs into the mixing bowl and mix with a spatula until all of the fruit and nut pieces are coated with batter and the flour is all incorporated. Scrape into the prepared pan.
Bake for 60-80 minutes, until the top is mahogany brown and feels firm and crusted. Cool in the pan on a rack.
Serving
Use parchment paper to lift onto cutting board and cut thin slices. Tastes good warm. Thicker slices work too. Great snack.
Storage
Cake may be stored airtight for at least 1 week at room temperature, or longer in the refrigerator.
Variations
I wanted to make this again but didn't have enough walnuts, so I made an Oregon version by adding some hazelnuts and dried cranberries. It was okay, but not spectacular. Gave me more respect for the balance of the original recipe!
Aubrey in Seattle modified this recipe to make Teff Flour Fruit and Nut Crackers
runpunkrun. It was so easy and yummy I made it again a couple days later, although I had to make some substitutions and didn't like it quite as much. (See Variations.) The walnuts get delightfully toasted during baking.1/2 cup (70g) teff flour
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon salt
3-4 tablespoons (35-50g) packed light or dark brown sugar
1 cup (175g) dates, pitted and cut into quarters
1/2 cup (75g) dried apricots, quartered
1 3/4 cups (175g) walnut pieces
1/4 cup chocolate chips (optional, my addition)
2 large eggs
1 1/4 teaspoons vanilla extract
ETA: Lately I've been making it with 3/4 cup teff flour and 3 eggs and measuring generously for the other ingredients, and that holds together better.
Time
30 minutes to cut up the dried fruit and put it together, an hour in the oven, another hour to cool.
Tools
8x4 inch loaf pan. (I used a larger pan so I got a low wide cake that baked in 60 minutes. The slices were like biscotti.)
Methods
Position rack in lower third of oven and preheat to 300F.
Line bottom and all four sides of loaf pan with parchment paper.
In mixing bowl, whisk flour with baking soda, baking powder, and salt. Add brown sugar, dates, apricots, and nuts (and chocolate chips if using) and mix thoroughly with your fingers, separating any sticky fruit pieces from one another. Set aside.
Whisk eggs and vanilla in a medium bowl until lightened in color. Scrape the eggs into the mixing bowl and mix with a spatula until all of the fruit and nut pieces are coated with batter and the flour is all incorporated. Scrape into the prepared pan.
Bake for 60-80 minutes, until the top is mahogany brown and feels firm and crusted. Cool in the pan on a rack.
Serving
Use parchment paper to lift onto cutting board and cut thin slices. Tastes good warm. Thicker slices work too. Great snack.
Storage
Cake may be stored airtight for at least 1 week at room temperature, or longer in the refrigerator.
Variations
I wanted to make this again but didn't have enough walnuts, so I made an Oregon version by adding some hazelnuts and dried cranberries. It was okay, but not spectacular. Gave me more respect for the balance of the original recipe!
Aubrey in Seattle modified this recipe to make Teff Flour Fruit and Nut Crackers
Like biscotti in shape?
Date: 2019-12-26 02:12 am (UTC)I miss biscotti so much and every time I've tried a GF version I've ended up with concrete.
Re: Like biscotti in shape?
Date: 2019-12-26 02:18 am (UTC)Biscotti are twice-baked, right? That link at the bottom used twice-baking to make crackers, but you could try it with biscotti-thickness slices to make them crispy.
Or you could try using more batter in proportion to the fruit & nuts. I'm not making any promises about non-concrete though!
no subject
Date: 2019-12-27 10:00 pm (UTC)no subject
Date: 2019-12-28 02:43 am (UTC)