Isn’t about time to take a break from all the holiday bustle? I think you should enjoy a piece of gluten-free vegan teff gingerbread.
Sit in your favorite chair, with a hot tea, and watch it snow, or just enjoy the fireplace. Happy holidays!
If you can’t find them in your local store you can order Maskal Teff™ products on Amazon.
How Are Your Holidays?
The past few months have been whooshing by for me. But for now, I’m planning on curling up with a plate of this spicy and moist cake.
But don’t worry, I’ll only stay cocooned for a little while with a comforting hot drink in one hand.
What About Gingerbread Cookies?
I’m not a huge fan of gingerbread cookies because they are usually a little dry for me.
But I love a pan of moist and spicy gingerbread cake. The flavors scream winter.
It’s so easy to make that you can take it to all the parties you get invited to, plus this recipe is gluten-free.
What ingredients do I need to make Teff Gingerbread?
Teff gingerbread needs both dry and wet ingredients, and you’ll be mixing each group first before you mix them all together.
- Maskal Brown Teff Flour
- Gluten-free baking mix (I used Bob’s Red Mill 1 to 1)
- Brown sugar or coconut sugar
- Ground ginger
- Baking soda
- Ground cloves
- Ground allspice
- Ground nutmeg
- Unsweetened nondairy milk
- Avocado oil or other mild flavored oil (*or use mashed pumpkin or sweet potato to make oil-free)
- Ground flax seeds mixed with warm water
How to make Gingerbread
Preheat the oven to 350 degrees. Oil a square pan and/or line with parchment paper. (I like to use one that has a tart pan bottom so it’s easy to get it out.)
Mix the dry ingredients together in a medium-sized mixing bowl. Then mix the wet ingredients in a small mixing bowl.
Add the dry to the wet and mix well.
Carefully scrape the batter into the prepared pan and even out the top.
Bake for 40 to 50 minutes, or until a toothpick comes out clean when stuck into the center.
Can I Make Individual Servings of Gingerbread?
You can also try making these in muffin pans. They would be easy to serve to a classroom of kids or as a snack at your holiday cocktail party.
Is teff flour good for baking?
Yes, and it works so well with chocolate, coffee, and holiday spices. You may use teff flour in gluten-free cakes, brownies, and cookies.
It gives your desserts a delectably moist and deep flavor, as it does this vegan gingerbread!
What is the difference between white and brown teff flour?
There’s no difference, nutritionally. But when you add brown teff to the batter, it becomes darker and makes it difficult to know when your baked goodie is done.
The white (ivory) teff flour is lighter and turns the batter color lighter, too, although t’s still slightly darker than white wheat flour.
In terms of taste, ivory teff has a slightly sweet and milder flavor, while brown teff is a little more earthy.
Does teff flour go bad?
Yes. Teff flour can last 4 months up to 1 year if you store it properly. Many recommend keeping it in an airtight container and storing it in the freezer.
More teff recipes
- Gluten-Free Vegan Teff Brownies
- Teff Crepes
- Savory Southwest Teff and Steel-Cut Oats
- Gluten-Free Vegan Teff Oat Rolls
- Chai-Spiced Teff Waffles
- Teff Chocolate Chip Cookies
- Vanilla Gluten-free Vegan Pizzelles
- Apple Teff Pancakes with Homemade Date Caramel Syrup
- Pumpkin Pie with a Teff Flour Pecan Crust
- Gluten Free Vegan Irish Soda Bread
- Gluten-free Vegan Chocolate Avocado Cupcakes with No Added Oil!
- Vegan Chocolate Blintzes Stuffed with Vanilla Nut Cream
- Gluten-free Vegan Teff Stuffing
- Savory Southwest Teff and Steel-Cut Oats
Gluten-free and Vegan Teff Gingerbread
- 1 cup Maskal Brown Teff Flour
- 1 cup gluten-free baking mix I used Bob’s Red Mill 1 to 1
- 1/2 cup brown sugar or coconut sugar
- 1 1/2 tablespoons ground ginger
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3/4 cup unsweetened nondairy milk
- 1/2 cup avocado oil or other mild flavored oil *or use mashed pumpkin or sweet potato to make oil-free
- 1/2 cup molasses
- 2 tablespoons ground flax seeds mixed with 1/4 cup warm water
- 1 teaspoon vanilla
- Preheat the oven to 350 degrees. Oil a square pan and/or line with parchment paper. I like to use one that has a tart pan bottom so it’s easy to get it out.
- Mix the dry ingredients together in a medium-sized mixing bowl. Then mix the wet ingredients in a small mixing bowl.
- Add the dry to the wet and mix well.
- Carefully scrape the batter into the prepared pan and even out the top.
- Bake for 40 to 50 minutes, or until a toothpick comes out clean when stuck into the center.
- Note: You could fancy this up by serving with some chopped candied ginger or sprinkling some powdered sugar on top.