Why teff? Teff is an ancient cereal and is grown naturally, without any additives. The teff grain is approx. 150 times smaller than a wheat grain, and therefore it is not peeled but always processed as 'whole wheat'. It is also because teff is rich in carbohydrates, fibre, minerals and vitamins that it is very popular among (endurance) sports men and women; teff is compatible with a gluten-free diet.
Instructie voor gebruik
Preparation tip for Teff Brownies: Pre-heat the oven at 145°C. Melt the butter and chocolate (au bain marie) and process it at a temperature of 37°C. Mix and stir all ingredients into a smooth and homogeneous mixture. Place the baking tin just underneath the centre of the oven. Use a baking mould (28x19cm) and bake the mixture for 45 minutes at 145°C to obtain a brownie with a thickness of approx. 30mm. After baking: remove from the mould immediately and let it cool down. A well-baked brownie is soft and slightly sticky. Requirements Teff Brownies: 250g Peak's Teff flour, 200g sugar, 250g butter, 4 eggs, 250g chocolate pieces. Tip: 60g coconut rasp, 60g nuts (roasted almonds, hazelnuts, cashew nuts, etc).
Store in a cool and dry place. Best before end: see package.