Whole grain and gluten-free, these Teff Blondies come together quickly, so they’re perfect for last-minute baking for a crowd.
She called me out. Plain and simple.
I showed up to a family gathering empty handed, and a cousin called me out, plain and simple. “You’re always posting all these tempting baked goods. When do we get to eat them?” She wasn’t wrong. The last string of family events happened to coincide with personal mayhem, or maybe a year of mayhem happened to coincide with normal life things. Whatever the case, I had failed to do what I love the most: bake for the people I care about. The next family gathering that rolled around, you better believe I came bearing a dessert: Whole Grain Teff Blondies.
These days, I tend to err on the side of gluten-free recipes when it comes to baking for larger gatherings. The chances that someone has a gluten allergy or sensitivity seem to be high these days. Plus, as a grain nerd, these recipes are a chance to explore a wider variety of flavors, textures and health benefits.
Teff, the gluten-free flour in these blondies, is an ancient grain grown predominately in Africa. I first came into contact with teff in the form of injera, the spongey Ethiopian flatbread. I’ve found the whole grain flour at my local coop, but it can be a little trickier to source. Thankfully, it’s one click away in today’s online market.
Teff is high in calcium and fiber, but most importantly, these chocolate and pecan teff blondies come together quickly, so even if your life is a little hectic, you can still share a wholesome dessert with those who are all too eager to call you out.
Whole Grain Teff Blondies (Gluten-Free)
Makes a 9×13 pan of blondies, about 16 bars
3/4 cup teff flour
3/4 cup tapioca starch
1 1/2 teaspoon baking powder
3/4 teaspoon salt
12 Tablespoons unsalted butter, cold
1 1/2 cups packed brown sugar
2 Tablespoon strong brewed coffee, at room temperature (or 2 shots of espresso)
1 large egg
1 1/2 Tablespoon pure vanilla extract
1 cup pecan halves, toasted and chopped
1 cup bittersweet chocolate chips
Preheat oven to 350°F. Grease and line a 9 x 13 pan with parchment paper.
In a bowl, whisk together teff flour, tapioca starch, baking powder. Set aside.
On the stovetop, melt the butter on low heat, then whisk in brown sugar. Remove from stove top, whisk for 20 seconds, then pour in coffee and vanilla.
Whisk thoroughly, then add the egg, and whisk until smooth. Whisk in the dry mixture, in three additions. Then stir in pecans and chocolate. Let batter sit for 15 minutes.
Pour the batter into a greased, parchment lined pan. Bake for 18-20 minutes, until set. Remove from oven and let cool completely, minimum of 3 hours.