Teff, Brown Rice, and Chickpeas.

On Saturday, we made peanut butter cookies with teff flour. Teff is the world’s smallest grain and is commonly used to make injera (a flat bread staple in Eritrean and Ethiopian cuisine). Anyways, our teff peanut butter cookies has got to be some of the healthiest peanut butter cookies on earth. We used maple syrup and agave nectar for sweeteners and we substituted the vegetable oil with apple sauce. Apple sauce is one of my favorite tools of trade because it instantly makes your dessert a lot healthier without— depending on the other ingredients involved— compromising the taste. Apple sauce typically works well in recipes that contain chocolate and peanut butter.

The cookies look messy because the dough was extremely gooey (but eatable!) so, instead of rolling 1-inch balls and flattening them, we essentially spooned the dough on the cookie sheet and hoped for the best. But the cookies came out very soft and very, very tasty. I declare that all my peanut butter cookies shall now be made with teff flour!* (*When possible because teff is more expensive than wheat :|.)

Today, we also made my favorite cookies: blueberry tea-biscuits with brown rice flour and garbanzo bean (chickpea) flour.

The first batch: bleedin’ berries.

The second batch: burstin’ berries.

Since these biscuits are made from beans (chickpea flour) and rice (brown rice flour), they constitute a source of complete protein. I’ll bring some to class tomorrow morning. Yes, it’s starting again. Physiology lecture/lab at 7:30am. I’m going to need the energy.