Teff Pie Crust (sweet)

When I first came to Israel on my first round here, I was taken to an Ethopian restaurant. It was something totally new here and my friends thought it would be a blast. Although my friends were making more fun of the food (very childish, but then it is 15 years ago) but I really enjoyed the food and the whole experience. What stayed with me was the taste of the bread we were served - it had a very distinct flavour that I just couldn't place.

Flash foreward - turning gluten free has enhanced our lifes by exposing my family to many different flavours. My mother-in-law was very kind to send me this new type of flour, called Teff (or Tef), that comes from Ethopia and is GF. It has a sort of grey-brown color and a smell I really cannot place. Since I had no idea what to do with it I just looked online and found a few interesting ideas of what to do with it. I made a pie crust with an apple filling and teff crumbs on top. And what do you know it, the flavour was that of the bread I ate so many years ago. My kids really liked it, I thought it was nice, but I just need to get used to the Teff flavour, which really is unique. My hubby liked it too, but had more problems with the dominant Teff flavour. But it is a great alternative when turning GF. 

So, here the Teff Pie Crust recipe

2 cups Teff

1/2 cup Honey

1/2 cup oil

1 tsp salt

Preheat oven to 175°C. Mix all ingredients together and fill into a pie form. Press down with your fingers and pull up slightly on the edges. Bake for about 10-15 min (depending on how thick you made the base). Fill in your filling and bake for another 10-15 min.

Tip: To make a crumble, reserve 1/2 -2/3 cup of the dough. After you filled the crust, crumble the reserved dough over the filling and continue as above. 

PS: Teff is supposed to be super healthy. It has a great balance of amino acids, it packs a punch of protein, calcium, iron and, unlike any other grain, Vitamin C!