Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
The teff grains give a pleasant crunch.
Diet Types: Dairy Free, Vegetarian
  • 1 1/4 cup rice flour
  • 1 1/2 cup oat flour
  • 1/4 cup whole Teff grain
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons Egg Replacer mixed with 2 tablespoons water
  • 3/4 cup soy milk
  • 1 lemon, juiced
  • 1 teaspoon grated lemon rind
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/3 cup honey
  • 1/4 cup canola oil
  • 1/2 teaspoon baking soda
  • Serves: 12
    Cooking Time: Under 30 minutes
    Preheat oven to 350°. Combine flour, Teff, baking powder, baking soda and cinnamon in a bowl. In a separate bowl, combine Egg Replacer mixed with water, milk, honey, oil and lemon juice; beat until smooth. Make a well in center of dry ingredients and pour in wet mixture. Add lemon rind and vanilla. Stir vigorously until smooth. Pour batter into oiled muffin tin and bake for 15-20 minutes.

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