The Lovegrass

Teff Breakfast Cookies


100g Lovegrass Teff Flour
2 tbs chia seeds
1 tbs linseed
50g Brown Teff Grain
1 tsp baking powder
1 tsp cinnamon
60g chopped dates
1 egg or vegan replacement
120ml plant milk
60ml olive oil
60ml honey or maple syrup
1 tsp vanilla extract
pinch sea salt
30g rolled oats
30g walnuts, chopped
30g sunflower seeds

Makes 12 cookies


1. Preheat oven to 170C. Line a baking tray with parchment paper.
2. In a medium bowl, combine teff flour, chia seeds, linseeds, brown teff grain, baking powder, cinnamon and chopped dates.
3. In a medium bowl, whisk egg, milk, olive oil, honey, vanilla and salt until combined.
4. Add dry mixture to wet, stirring to combine. Add oats, walnuts and sunflower seeds.
5. Drop by heaping tablespoon onto lined baking tray.
6. Bake for 10-12 minutes or until golden. Let cool for 5 minutes on the baking tray, and transfer to wire cooling rack.
7. Enjoy!

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