Teff Apple-Ginger Crisp!
Thank you again to blumberjack and khamomile for introducing me to teff flour (or re-introducing, since it's been so long since I've had injera)!! Upstairs in the oven right now is an apple-ginger crisp that may or may not suck, since it's adapted from about 40 different recipes and has some substitutions. Here's what I did, basically:
Fruit:
4 nasty Granny Smiths, sliced and peeled ( about 2 lbs of seriously skanky apples :( hope they don't skunk the dish)
5-6 pieces crystallized ginger, chopped
a little nutmeg
lots of cinnamon
splash of vanilla
1/4 cup plus change maple syrup
Mix and let marinate in lightly oiled glass pan
Crisp:
1.5 cups gluten free oatmeal
.5 cup teff flour
.25 cup maple syrup
.25 cup canola oil
1/2 tsp ground cinnamon
Cover fruit with crisp, bake in pre-heated 350 degree oven for - um, I'm starting with 1/2 hour and we'll go from there.
It smells DELICIOUS. Mostly adapted from the Bob's Red Mill teff crisp recipe and the absolutely fabulous Gluten-Free Girl. Will let you know how it is when I pull it out and EAT IT.
***Update: not too bad - the ginger is LOVELY and I should have added more. I deliberately under-sweetened it because it's always easier to add sweet than remove it... but it could be sweeter and my feelings wouldn't be hurt. Perhaps some butter in the crisp might help, because it was *very* dry and crunchy, the oatmeal is a bit chewy; on the other hand, I have noticed that this gluten-free oatmeal doesn't seem to cook quite the same as my old Quaker oats. Anyhoo -- it's tasty and hits the spot, so I think I'll sneak up and get some more. After all, a serving of teff flour has 80% of your day's supply of iron. :D
Hooray for iron!!
Fruit:
4 nasty Granny Smiths, sliced and peeled ( about 2 lbs of seriously skanky apples :( hope they don't skunk the dish)
5-6 pieces crystallized ginger, chopped
a little nutmeg
lots of cinnamon
splash of vanilla
1/4 cup plus change maple syrup
Mix and let marinate in lightly oiled glass pan
Crisp:
1.5 cups gluten free oatmeal
.5 cup teff flour
.25 cup maple syrup
.25 cup canola oil
1/2 tsp ground cinnamon
Cover fruit with crisp, bake in pre-heated 350 degree oven for - um, I'm starting with 1/2 hour and we'll go from there.
It smells DELICIOUS. Mostly adapted from the Bob's Red Mill teff crisp recipe and the absolutely fabulous Gluten-Free Girl. Will let you know how it is when I pull it out and EAT IT.
***Update: not too bad - the ginger is LOVELY and I should have added more. I deliberately under-sweetened it because it's always easier to add sweet than remove it... but it could be sweeter and my feelings wouldn't be hurt. Perhaps some butter in the crisp might help, because it was *very* dry and crunchy, the oatmeal is a bit chewy; on the other hand, I have noticed that this gluten-free oatmeal doesn't seem to cook quite the same as my old Quaker oats. Anyhoo -- it's tasty and hits the spot, so I think I'll sneak up and get some more. After all, a serving of teff flour has 80% of your day's supply of iron. :D
Hooray for iron!!