this month the recipe redux has challenged us to make something from a whole grain. and since i had a fresh bag of teff flour burning a hole in my freezer, i was inspired to pull it out and give it a try.
one of the most exciting things about embracing gluten-free cooking is the inspiration to use new flours. because we don’t have the opportunity to use the usual all-purpose wheat flour, we open our eyes to a host of other flours.
teff is a cereal grain that has been used in ethiopia for thousands of years. the whole grain is milled to make teff flour. it is has a rich, sweet, somewhat nutty flavor, similar to buckwheat and is high in protein, fiber, and impressively high in iron. even better, teff contains all 9 amino acids to be considered a complete protein. and it’s dark color makes for some pretty baked goods… my son even thought it was a chocolate batter and wanted to lick the spoon.
i was inspired a bit by irvin from eat the love‘s gluten-free ratio rally post this month when he used teff in a butterscotch apple pie. (apparently my post today was also infected with his affinity for incredibly long, descriptive post titles.) i, too, love me some butterscotch… in the purest form. butter and brown sugar. not those odd morsels that look like pale chocolate chips. add pecans and a bit of cinnamon… perfect flavor combination.
i don’t know about you, but i always go for the sweet streusel on the top of the quickbread. once it’s gone the rest of the slice is a little sad. so this streusel is a heavy one, that will sink down into the batter when it bakes and then you have a bit of sunken streusel in almost every bite.
Sunken Pecan-Streusel Butterscotch Teff Loaf
Yield 1 loaf
- 1/4 cup dark brown sugar
- 1/2 cup kumquat all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 cup chopped pecans
- 1/4 cup butter, cold and cut into small pieces
- 1/2 cup butter
- 3/4 cup dark brown sugar
- 140 grams (1 cup) kumquat all-purpose flour
- 155 grams (1 cup) teff flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup chopped pecans
- Preheat oven to 350°. To make streusel, combine brown sugar, flour, cinnamon, and pecans. Cut cold butter into mixture with fingers or a pastry cutter until combined. Set aside.
- Line an 8-inch loaf pan with parchment paper and leave an overhang over long sides of pan. Spray with cooking spray. To make loaf, melt butter and 3/4 cup brown sugar in a small skillet; stir to combine and cook just until mixture begins to bubble. Let cool. Meanwhile, combine flour, teff flour, baking soda, baking powder, cinnamon and salt in a large bowl. Stir in butter mixture. Stir in eggs and buttermilk. Stir in pecans.
- Pour batter into prepared loaf pan. Sprinkle streusel mixture evenly over top of batter. (streusel should sink into loaf as it bakes.)
- Bake at 350° for 55 minutes or until pick inserted into center of loaf comes out clean.