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Tasty Teff Veggie Loaf

Have you heard of teff? Teff is a small grain, smaller than a poppy seed. It is used most commonly in the flat bread injera, which is eaten across East Africa. But teff can also be added to cakes and muffins, eaten as porridge or used as a polenta replacement in savoury dishes. Another great food suitable for gluten sensitive people.

Ingredients:Teff Veggie Loaf

  • 3 cups water
  • 3 1/2 cups sweet potato, cut into pieces
  • 1 cup teff grains
  • 1/2 tsp sea salt
  • 1 tbsp extra virgin olive oil
  • 1/2 cup leek, chopped
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 2 cups greens (spinach, kale or bok choy)
  • 1/2 cup coriander, finely cut
  • 1/2 cup chives, finely cut
  • Optional: extra seasoning to taste and grated cheese for topping

Instructions:

  1. Bring water, sweet potatoes, teff and salt to boil in a pot. Reduce heat to low and simmer covered for about 20 minutes.
  2. While the teff mixture simmers, heat sauce pan over medium heat. Add olive oil, leek, fennel and cumin seeds and sauté 2 – 3 minutes or until fragrant. Stir in greens and sauté for about another 3 minutes.
  3. Transfer the green mixture to the teff mixture, cover, and continue to simmer another few minutes, or until all of the liquid is absorbed.
  4. Turn off the heat and stir in coriander and chives. Add extra seasoning if desired.
  5. Spoon mixture into an un-oiled loaf pan and sprinkle with cheese (optional). Let it stand about 30 minutes, or until firm.
  6. Cut into slices and serve.

Health tip:

It is low GI and high in fibre, helping to control blood sugar levels as it aids digestion, assisting weight loss and lowering cholesterol.

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