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Healthy Recipes using Whole Grain Teff

Teff and Vegetable Stir-Fry

A colorful stir-fry featuring whole grain teff and a variety of fresh vegetables, packed with nutrients and flavor.

Ingredients
  • 1 cup cooked whole grain teff
  • 2 cups mixed bell peppers, sliced
  • 1 cup broccoli florets
  • 1 carrot, julienned
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
Instructions
  1. Heat olive oil in a large pan over medium heat.
  2. Add garlic and ginger, sautéing until fragrant.
  3. Add vegetables and stir-fry for 5-7 minutes until tender-crisp.
  4. Stir in cooked teff and soy sauce, mixing well to combine.
  5. Serve hot, garnished with sesame seeds if desired.

Teff Breakfast Porridge

A warm and hearty breakfast porridge made with whole grain teff, topped with fruits and nuts for a nutritious start to your day.

Ingredients
  • 1/2 cup whole grain teff
  • 2 cups almond milk
  • 1 tablespoon honey or maple syrup
  • 1/2 banana, sliced
  • 2 tablespoons walnuts, chopped
  • 1/2 teaspoon cinnamon
Instructions
  1. In a saucepan, combine teff and almond milk, bringing to a boil.
  2. Reduce heat and simmer for 15-20 minutes, stirring occasionally until thickened.
  3. Stir in honey and cinnamon, and remove from heat.
  4. Top with banana slices and walnuts before serving.

Teff Salad with Chickpeas and Avocado

A refreshing salad combining whole grain teff, protein-rich chickpeas, and creamy avocado, perfect for a light lunch.

Ingredients
  • 1 cup cooked whole grain teff
  • 1 can chickpeas, drained and rinsed
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine cooked teff, chickpeas, avocado, tomatoes, and red onion.
  2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Serve chilled or at room temperature.

Teff Pancakes with Berries

Fluffy pancakes made with whole grain teff flour, served with a medley of fresh berries for a healthy breakfast treat.

Ingredients
  • 1 cup whole grain teff flour
  • 1 tablespoon baking powder
  • 1 tablespoon honey
  • 1 cup almond milk
  • 1 teaspoon vanilla extract
  • 1 cup mixed berries (strawberries, blueberries, raspberries)
Instructions
  1. In a bowl, mix teff flour, baking powder, and honey.
  2. Add almond milk and vanilla, whisking until smooth.
  3. Heat a non-stick skillet over medium heat and pour in batter to form pancakes.
  4. Cook until bubbles form, then flip and cook until golden brown.
  5. Serve topped with fresh berries.

Teff and Black Bean Tacos

Delicious and nutritious tacos filled with a spicy black bean and teff mixture, topped with fresh salsa and avocado.

Ingredients
  • 1 cup cooked whole grain teff
  • 1 can black beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Corn tortillas
  • 1 avocado, sliced
  • 1 cup fresh salsa
Instructions
  1. In a skillet, combine black beans, cooked teff, cumin, and chili powder, heating through.
  2. Warm corn tortillas in a separate pan or microwave.
  3. Fill each tortilla with the teff and bean mixture, topping with avocado and salsa.
  4. Serve immediately.

Teff Energy Bites

No-bake energy bites made with whole grain teff, nut butter, and seeds, perfect for a quick snack or post-workout fuel.

Ingredients
  • 1/2 cup whole grain teff
  • 1/2 cup almond butter
  • 1/4 cup honey
  • 1/4 cup chia seeds
  • 1/4 cup dark chocolate chips
  • 1/2 teaspoon vanilla extract
Instructions
  1. In a bowl, mix all ingredients until well combined.
  2. Roll the mixture into small balls and place on a baking sheet.
  3. Refrigerate for at least 30 minutes to firm up.
  4. Store in an airtight container in the fridge.

Teff and Spinach Stuffed Peppers

Colorful bell peppers stuffed with a savory mixture of whole grain teff, spinach, and spices, baked to perfection.

Ingredients
  • 4 bell peppers, halved and seeded
  • 1 cup cooked whole grain teff
  • 2 cups fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1 teaspoon oregano
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, mix cooked teff, spinach, feta, oregano, salt, and pepper.
  3. Stuff each bell pepper half with the mixture and place in a baking dish.
  4. Bake for 25-30 minutes until peppers are tender.

Teff and Sweet Potato Hash

A hearty breakfast hash featuring roasted sweet potatoes and whole grain teff, seasoned with herbs for a flavorful start.

Ingredients
  • 1 cup cooked whole grain teff
  • 2 sweet potatoes, diced
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 2 eggs (optional)
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Toss diced sweet potatoes with olive oil, paprika, cumin, salt, and pepper, and spread on a baking sheet.
  3. Roast for 25-30 minutes until tender.
  4. In a bowl, combine roasted sweet potatoes with cooked teff.
  5. If desired, fry or poach eggs to serve on top.

Teff Veggie Burgers

Healthy homemade veggie burgers made with whole grain teff, black beans, and spices, served on whole grain buns.

Ingredients
  • 1 cup cooked whole grain teff
  • 1 can black beans, drained and mashed
  • 1/2 cup breadcrumbs
  • 1/4 cup onion, finely chopped
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Whole grain burger buns
Instructions
  1. In a bowl, combine cooked teff, mashed black beans, breadcrumbs, onion, garlic powder, salt, and pepper.
  2. Form the mixture into patties.
  3. Cook on a skillet over medium heat for 4-5 minutes on each side until golden brown.
  4. Serve on whole grain buns with your favorite toppings.

Teff and Quinoa Bowl

A nourishing bowl filled with whole grain teff, quinoa, roasted vegetables, and a tahini dressing, perfect for meal prep.

Ingredients
  • 1/2 cup cooked whole grain teff
  • 1/2 cup cooked quinoa
  • 1 cup mixed roasted vegetables (zucchini, bell peppers, carrots)
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. In a bowl, layer cooked teff and quinoa.
  2. Top with roasted vegetables.
  3. In a small bowl, whisk together tahini, lemon juice, salt, and pepper.
  4. Drizzle the dressing over the bowl before serving.