A cool-ish rainy morning inspired me to pull out my collected flours and recipes to try muffins once again. I wanted to use a flour that offered some nutrition and fiber. Teff flour does that well. (Isn't that an odd name--Teff? Who came up with that, I wonder?) It is actually a very nice flour. It is kind of brownish, much like whole wheat or bran in looks. But it baked up light and mild tasting. My recipe called for tapioca flour to go with it to make it all work. These muffins also had raisins and walnuts in them. So how did they rate? David liked them. I thought the flavor was nice, however, the texture still didn't seem right for a muffin--too light and fluffy but with no crumb at all. It is almost like everything sticks together too well. You probably have to experience it to understand it. So if anyone lives near me and wants to stop in to try one of these Teff muffins, I have 10 of them in my freezer!
I wanted to show you what I made for lunch and supper--this is brown rice couscous. It is similar to wheat couscous, and is delicious and has more fiber than the wheat variety. I think I purchased this at Central Market a couple weeks ago.
I took the leftovers from lunch and stir fried them with some vegetables and link sausage for dinner--very quick, easy, and tasty. This is a good dish even if you don't normally eat GF.
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