Teff flour is a grain from Africa and is fiber-rich, low on the Glycemic Index and full of resistant starch to feed that good gut bacteria! It’s excellent for the bowels, and it’s a whole grain alternative for gluten-free. This recipe guarantees daily smooth moves. Naturally fermented dough means the end result is more easily digestible, so you get more nutrition out of it and plenty of good gut bacteria. This biscuit is great for every meal of the day and they freeze well too. If you’re looking for whole grain gf alternatives to the commercially produced low nutrient gf breads, this is a game changer. I’ve also made this recipe without fermenting for similar results, just less good bacteria formation.

Makes: 10 large biscuits

Day 1 (allow to ferment 2-24 hours):

3.5 oz. (100g) brazil nuts (or almond, or walnuts, or mixture of)

1 oz. (30g) walnuts

1/3 cup (50g) rolled oats

5/8 cup (100g) chia seeds

5/8 cup (70g) ground flax

1 Tablespoon maple syrup

1 1/2 cups (220g) whole grain brown Teff flour

1/3 cup (80ml) olive oil

1 1/8 cups (285ml) water

Method:

1. In a food processor, pulse the nuts and oats until a fine powder.

2. Next, blend in all remaining dry ingredients. Next, add the olive oil and water, blending until a dough forms.

3. Leave the dough in your food processor for 2- 24 hours, with the lid on to ferment a bit. I’ve make after 2 hours and after fermenting overnight and both taste and come out the same to me.

Day 2:

1 teaspoon baking soda

1 teaspoon flaky sea salt

2 teaspoons apple cider vinegar

2 teaspoons psyllium husk (or 2 whole eggs)

Method:

1. Preheat oven 350F/180C, and line a baking tray with parchment paper.

2. Place these last 4 ingredients into the food processor and blend until fully incorporated.

3. Dough will be one soft, sticky blob, which is ok and exactly as it should be. Turn out the dough onto a lightly floured surface (I use buckwheat flour). Pat into a circle that is about 1 1/2- inches tall. Using a glass or biscuit cutter (I used 2.5”), cut into rounds and place on the baking sheet. *If desired, brush the tops with an egg wash before baking, but it is not necessary.

4. Bake for approximately 20-25 minutes or until the tops and bottoms are golden brown, but not burnt (internal temperature 195F - if taken).

5. Cool on a wire rack and enjoy fork-spilt for nooks and crannies.