Teff is a grain that’s milder in flavor than both quinoa and amaranth. It’s popular in Moroccan and Ethiopian cuisine, and, according to DeRobertis, “A cup of cooked teff contains 387 milligrams of calcium, which is 40 percent of the US recommended daily allowance. Also, teff has twice as much iron as both wheat and barley.” It’s often prepared as porridge, because of its mildly sweet and nutty flavor. Or it can also be used as a thickener in soups, gravies, and stews. Leslie Anders, MS, RD, CDN, uses teff flour in baked goods such as banana bread and crêpes. Anders also suggests using it as a condiment: “Boil the teff briefly, dry it off, and top off your vegetables or soup.”
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