Ethiopian Brownies*
I called these Etiopian Brownies because of the Teff used to make them. The recipe was adapted from Alice Medrich’s book, Flavor Flours. I modified the recipe to meet Jane’s Challenge!
According to Maskal Teff at https://www.teffco.com, Teff is a tiny whole grain about the size of a poppy seed. It varies in color from white to dark Mahogany and has been an Ethiopian staple for thousands of years. It thrives in difficult climates and one pound of Teff can produce one ton of grain in just 12 weeks. Teff has a mild nutty taste and loaded with nutritional value. It is high in calcium, protein, iron, and vitamin C. It is also gluten-free.
FIRST ATTEMPT:
Replaced half of the butter with coconut oil
Reduced the amount sugar to 1/4 cup
Boiled 1/2 cup Teff in 2 cups water and cooled to room temperature
The brownies had great flavor, however the texture lacked. It was like eating a very stiff rice pudding. They were hard to keep together after cutting them.
SECOND ATTEMPT:
Replaced half of the butter with coconut oil
Reduced the amount sugar to 1/4 cup
Boiled 1/2 cup Teff in 2 cups milk and cooled to room temperature
Added 1/2 cup gluten-free flour
Added half the amount of walnuts from the original recipe
Buy using the milk in my second I achieved a creamier product, but the flavor of the milk overwhelmed the chocolate flavor a bit. Also, by mixing the dough in the Cuisinart and adding the Gluten-Free flour, I was able to cut down on the grainy texture but didn’t like the overall quality of the texture; it was too opaque.
THIRD ATTEMPT:
Replaced half of the butter with coconut oil
Reduced the amount sugar to 1/4 cup
Boiled 1/2 cup Teff in 2 cups water and cooled to room temperature
Added 1/8 cup gluten-free flour
Reduced the eggs to 2
Added 1 tablespoons of walnut oil
The third attempt was a success! Although not quite a brownie this makes a great healthy alternative. The chocolate flavor comes through and the Teff adds a nice nutty nuance. The texture is creamy and rich. The tiny Teff granules massage and tickle the tongue. It makes for a very different and surprising dessert.
Ethiopian Brownies
Yields: One 8-inch by 8-inch square pan
INGREDIENTS
5 Tbsp. Sweet Butter
5 Tbsp. Coconut Oil
6 oz. Chocolate Chips
2 cups Water
1/2 cup Teff
1/2 tsp. Salt
1/8 cup Gluten-Free Flour
1/4 cup Sugar
3 (Large) Eggs
1 tsp. Vanilla Extract
1 Tbsp. Walnut Oil
PROCEDURE
Bring 2 cups of water to a boil. Stir in the Teff and salt. Stir and cook on a low simmer for about 12 to 15 minutes. Check it after 10 minutes. Most of the liquid should be absorbed. It is better to remove it from the heat to prevent it from burning. Any remaining liquid will be absorbed while it is cooling. Allow it to cool to room temperature.
In while the Teff is cooling, combine the butter, coconut oil, and chocolate in a microwave proof bowl. Cook the mixture with 20-second intervals stirring in between with a spatula until they melt into a homogeneous mass. Stir in the vanilla extract and set aside.
With a paddle attachment, mix the sugar, walnut oil, and GF flour together in mixing bowl.
Add the eggs on at a time scraping the bowl down in between additions to incorporate the eggs.
Add the chocolate mixture to the egg batter and mix until combined.
When the Teff has cooled down, transfer it to a mixing bowl and mix in.
Pre-heat the oven to 350°F.
Pan-spray the 8-inch square pan and pour in the batter.
Bake for 20 to 30 minutes rotating the pan halfway through the baking process.
Remove from oven and allow to cool completely before serving.
*Adapted from: Alice Medrich: Flavor Flours, (2004,368p)
ISBN: 978-1-5796-513-6
