Vegan Coffee Teff Muffins~Gluten-free(咖啡畫眉草鬆餅)
Have I used teff flour for my baking before? Mmm, for my weak memory, don’t think so! But why do I use it today? Cause it was on sale for the price 50p instead of the original price £1.50. It is quite dear for the weight 120g only, right? Because I like to explore most of the weird ingredients, it is one of my to-do-list. So why not have a go for 50p. >_<
How to translate the teff flour into Chinese, it is called 畫眉草 in the google translate. But I think it has another name for it. Because I saw some news in Hong Kong, ‘Teff flour’ is so hot in there and have another translate. Wish someone can tell me!
Teff is an African cereal that is cultivated almost exclusively in Ethiopia, used mainly to make flour and injera (the sourdough flatbread), is a small grain with a long list of health benefits. Along with being gluten-free, high in iron and super tasty, teff has also recently been called out as being Hollywood’s new superfood and the new quinoa. Good for vegan and vegetarians looking for sources of protein.
Also, with a great combination of eight essential amino acids needed for the body’s growth and repair. It has high amounts of calcium (1 cup of cooked teff offers about 1/2 cup of calcium found in cooked spinach), manganese, phosphorous, iron, copper, aluminum, barium, thiamin, and vitamin C (which is not normally found in grains). The iron from teff is easily absorbed and is also recommended for people with low blood iron levels.
If you’re diabetic, you might want to consider adding teff to your diet to control blood sugar levels. Teff contains approximately 20 to 40 per cent resistant starches and has a relatively low glycemic index (GI) that can help diabetics better regulate their sugar levels. It is low in sodium and very low in saturated fat.
I wasn’t so sure about this flour, will it be too tough or too gritty in my cake? To ensure the texture will be soft and spongy, I decided to add some vinegar alongside with the batter. Liquid oil is the adaptable more than butter in the vegan baking world nowadays. Ultimately, it is wondrous bake I ever have that’s only I can say to you. You better have a try, to prove that I’m not over-praised it.
Vegan Coffee Teff Muffins (咖啡畫眉草鬆餅)
- 3/4 cup Teff flour
- 1 cup Gluten-free unbleached all-purpose flour
- 1/4 cup Cocoa powder
- 1 tsp Baking powder
- 1/2 Tsp Black salt
- 1/4 Tsp Baking soda
- 1/2 Tsp Ground cinnamon
- 1/3 cup Rolled oats, gluten-free
- 1 cup Cold very strong coffee
- 1/4 cup Almond milk, homemade
- 1/3 cup Molasses sugar, (recommended to use this sugar to make the cake richer)
- 1/3 cup Oil
- 1 tsp Apple Cider Vinegar, (other vinegar will do)
- 1 tsp Vanilla extract
- 1/2 cup Vegan dark chocolate chips
- Preheat the oven to 350˚F/180°C/160°C (fan oven) and prepare a muffin tin using liners or a light spray of oil.
- In a large mixing bowl, sift together the first seven dry ingredients (teff flour to ground cinnamon). Then add the oats and stir to well combine.
- In a small bowl, whisk together the wet ingredients with the sugar.
- Slowly pour the wet ingredients in the center of the dry ingredients. Using a plastic spatula, stir gently to combine, but don’t overmix. The batter will be very smooth, almost silky.
- Fold in the chocolate chips, then add the batter to the prepared muffin tin with a scoop. Fill each well about 3/4 of the way.
- Bake for 15-17 minutes until it cooked. Remove from the oven and let cool for at least five minutes before serving.