so, i wanted to make some injera (ethiopian flatbread made from fermenting teff), but didn't realise that what i had was the whole teff grain (it's tiny) - not the flour.
also, i'd read on a few forums about a trick of using beer instead of yeast etc. so i have a mixing bowl of teff, beer and water that's been sitting on top of my fridge for almost a week now.
is there anything i can get out of this to avoid throwing the whole thing away?
At the advise of more experienced neighbor I picked up some teff hay - she says she uses it for everything rabbit related. Our rabbits free feed on pellets and grass/mallow so I'm not concerned about it nutritionally.
My question is it seems quite powdery (?) to use for a nest box? Might it bother the newborn kits or something?
I suspect it's probably fine as I've searched and found nothing saying that it's problematic in that regard, but I'm somewhat paranoid as we just lost several 10 weekers to an unexpected heatwave and I'm worrying about every little thing now.
https://cacao-shamaness.com/vegan-recipes/vegan-breakfast/spinach-cheese-teff-blintzes/
https://preview.redd.it/7f8g3rpxh9y61.jpg?width=600&format=pjpg&auto=webp&s=76e2dee1880ce80ad519252c476d3cc8a2edb2a1
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INGREDIENTS
Vegan Teff Blintzes
Dry Ingredients
- 1 Cup Teff flour
- 2 Tbsp. Cornstarch
- 2 Tbsp. Coconut sugar
- Pinch Salt
Wet Ingredients
- 1 Cup Soy milk Or any vegan GF milk
- ¾ Cup Water
- 2 Tbsp. Grapeseed oil
- Vegan butter for frying
Vegan Cashew Ricotta and Spinach Filling
- 150 Gram Firm tofu
- 1 Cup Unsalted cashews Soak for about an hour in hot water
- 1 Cup Water
- 3 Tbsp. Agar flakes or 1 Tbsp. Agar powder
- 2 Tbsp. Lemon juice
- 250 Gram Spinach 250 gram before cooking, around 200 gram after
- 2 Tbsp. Fresh parsley Chopped
- 1 Tbsp. Nutritional yeast
- 1 Tsp Garlic powder
- ½ Tsp Sea salt
- ½ Tsp Black pepper
- ½ Tsp Nutmeg
- 150 Gram Grated vegan mozzarella To add inside the crepe and on top
INSTRUCTIONS
Cacao-Shamaness full recipe: SPINACH & CHEESE TEFF BLINTZES GF
Full Video - Follow my channel:)
https://preview.redd.it/hlkx13sjfow61.jpg?width=600&format=pjpg&auto=webp&s=95ac1cbad279b68a5282adddb7885eadcf2b6348
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INGREDIENTS
Vegan Teff Blintzes
Dry Ingredients
- 1 Cup Teff flour
- 2 Tbsp. Cornstarch
- 2 Tbsp. Coconut sugar Or maple syrup/sugar
- Pinch Salt
Wet Ingredients
- 1 Cup Soy milk Or any vegan GF milk
- ¾ Cup Water
- 1 Tsp Vanilla paste /Essence
- 2 Tbsp. Grapeseed oil
- 1 Tsp Rum essence or Orange essence
Vegan Cashew Ricotta Filling
- 1 Cup Unsalted cashews
- 150 Gram Firm tofu Soak for about an hour in hot water
- 1 Cup Water
- 3 Tbsp. Agar flakes or 1 Tbsp. Agar powder
- 4 Tbsp. Maple syrup
- 4 Tbsp. Lemon juice and 1 Tbsp. zest
- 1 Tbsp. Vanilla paste
- 2 Tbsp. Raisins
Raspberry Sauce
- 1 Cup Frozen barries
- 1 Cup Water
- 2 Tbsp. Cornstarch
- 3 Tbsp. Maple syrup Or Other sugar
INSTRUCTIONS
Vegan Teff Blintzes
- Blend all the blintzes ingredients until a smooth batter is obtained. Or alternatively, mix the dry and wet ones in separate bowls and then pour the dry ones into the wet ones and mix well with a whisk.
- Heat a nonstick pan over medium heat, take a paper towel, dip it in a little vegan melted butter and brush the pan with a bit of butter.
- Pour the batter into the pan and turn so that the batter is spread over the entire pan and you have a thin crepe. If you have a crepe stick the work will be easier.
- Fry the first side for 5-7 minutes until the edges are becoming loose. Gently turn with a spatula and fry for another 2-3 minutes. Fry all the crepes and transfer them to a plate.
Vegan Cashew Ricotta Filling
- In a small saucepan, bring the water to a boil along with the agar flakes. Mix well until the water thickens.
- Blend the cashews with a quarter cup of their soaking water and tofu.
- Pour agar water into the blender and continue to blend until the mixture is smooth. Pour into a bowl and transfer to set in the refrigerator. At this point, the cheese has a neutral taste just like that of ricotta.
Please share dos and don’ts, tips, advice et al. For example, after making furrows and sprinkling in the Teff grains, do you cover them with soil?
I’m a Kenyan man experimenting with cooking injera. My greatest challenge has been the fermented Teff, sticking on the pan. I’m using a stainless steel pan, on a gas burner. That is what is available to me.
I wish to continue with a stainless steel pan. Not cast iron, not non-stick.
What are some of the ways, you suggest, I could get my Teff not to stick onto the pan? What other tips do you have for me, to make the perfect injera?
I also want to try making bread with it. Please share tips, on how best to go about it.
I’m a Small scale farmer at the Kenyan Coast. I’m curious as to wether Teff will grow here. Is there a specific variety you’d recommend? How can I get the grains/seeds? Any and all advise and tips will be appreciated
