My activity level goes up exponentially with the longer days and warmer temperatures but I don’t suppose that’s so unusual. Besides my regular yoga practice, I take advantage of all the light-filled hours with road cycling, lots of gardening and riding my cruiser bike all around town. Nothing, nothing, nothing is a better start to the day than hopping on my 1964 Schwinn Hollywood to commute to work in the quiet morning air in a breezy skirt and flip flops. I’m certain I am grinning the whole way.
It’s key for me is to have something easy to grab to fuel all these extra activities as often I walk in the door, change my clothes, and head out again.
Maskal Teff is a client – not of me as a blogger but at my career as a designer and web department manager at Foerstel Design. Teff is a teeny tiny grain that is predominantly grown in Africa but turns out that the high desert farm land of Southwestern Idaho has similar growing conditions. It comes in a variety of colors from ivory to dark brown and can be eaten as the grain or ground into a flour. When I found out what a super grain teff is I wondered why everyone wasn’t raving about it.
Teff is:
• High in fiber
• A good source of protein
• A whole grain
• Full of amino acids and essential minerals
• Gluten free
My contact, Tim Thometz, passed along this recipe for Teff Energy Bars which he says is one of his favorites. Packed with nuts, nut butter and dried fruit it’s a healthy, homemade version that tastes a heck of a lot better than most of the commercial protein bars out there. Turns out it’s also the perfect to-go snack as I head out the door on my next adventure.
- 1 cup peanut or almond butter
- ¾ Cup honey, agave or maple syrup
- 1 Tbsp ground cinnamon
- 1 tsp vanilla
- 2 cups Maskal Teff Grain
- 1-1/2 cup gluten free rolled oats (not instant)
- 1 cup chopped nuts
- ¾ cup green pumpkin seeds
- ½ cup sesame seeds
- 1-1/2 cup dried fruit of your choice (I like a mix of cranberries, cherries and blueberries )
- 1-1/2 cup water
- 2 eggs, beaten (to keep it vegan 2 flax "eggs")
- Heat oven to 325°F.
- In large skillet roast the teff grain on medium high heat until it starts making sizzling/popping sounds. Allow the teff to pop for about 45 seconds once popping begins. Stir regularly throughout roasting process, especially once popping starts. Set roasted teff aside until called for below
- In a large bowl, combine the nut butter, syrup , cinnamon and vanilla. Stir well.
- Add the remaining ingredients, except for the eggs, and mix until everything is evenly distributed and all the dry ingredients have been moistened. Let sit in bowl for about 15-20 minutes.
- Mix in eggs or egg substitute.
- Cover a rimmed baking sheet with parchment paper and spray lightly with cooking spray
- Pour the granola bar mixture onto the greased paper and press evenly across the pan.
- Bake for 20-25 minutes
- Allow the bars to cool completely in the pan before cutting into bars.
- Refrigerate leftovers for up to a week or freeze, individually wrapped in plastic, for up to a month.
I look forward to trying these — loved that they’re filled with goodies. Haven’t tried teff, so another “something new” for me!
It’s so amazingly good for you I keep thinking it will be the next big thing. And gluten free to boot! Thanks for the comment Patricia and have a super day.
Great recipe. I do have one criticism though. A quick google search would have shown you that Teff only comes from Ethiopia, it is not just “grown in Africa.” The specificity matters because there is a tendency in this country (and in the West in general) to homogenize the entire African continent which discredits its abundantly rich diversity.
Hi there and thanks for you feedback.
I know that Teff is also grown in Eritrea, and possibly other areas as well, so rather than leave out anyone, I was more general. Thanks for your comment though. Have a super day.