These loaves are a delicious, spiced, sticky version of gingerbread. If you’re not familiar with teff flour, you’re in for a treat. Teff is an Ethiopian grain full of fiber, vitamins, and minerals, including calcium and iron. It is the tiniest grain in the world. The flour is very fine with a malty aroma, nutty flavor, and a pale brown color. You can find teff flour in any Whole Foods or MOMs store. This recipe makes 2 loaves – perfect for giving one away and for keeping one yourself. They keep really nicely in the refrigerator. They also freeze well. I like to have a slice with tea in the afternoon, or as a dessert after dinner, or any time really.
Yield: 2 loaves
- 2 cups whole-wheat pastry flour
- 1 cup brown teff flour
- 1 ½ teaspoons baking soda
- ½ teaspoon sea salt
- 2 teaspoons ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 cup unsalted butter (2 sticks)
- ½ cup water
- ¾ cup blackstrap molasses
- ¾ cup honey
- 1 cup natural cane sugar
- 3 large eggs, at room temperature
- ½ cup milk
- 1-inch piece fresh ginger, peeled and grated or minced
- Freshly whipped cream, for topping
- Preheat the oven to 325°F and position your rack in the center of the oven. Butter and flour 2 loaf pans (8-inch by 4-inch), tapping out any excess flour.
- In a large bowl, combine the flours, baking soda, salt, ground ginger, cinnamon, allspice, and cloves and whisk to combine.
- In a medium saucepan, combine the butter, water, molasses, honey, and sugar. Cook over medium heat, stirring until the butter is completely melted.
- Pour into a large bowl and let it cool a bit.
- Once the butter mixture has cooled off a bit, whisk in the milk and then the eggs, one at a time.
- Using a rubber spatula, fold in the dry ingredients, in 3 increments. You may still have lumps, but you don’t want to over mix.
- Fold in the fresh ginger.
- Pour the batter into the prepared loaf pans.
- Bake for 50 to 60 minutes (depending on your oven), or until loosely set in the center. Try not to over bake the loaves – if you do they will lose their stickiness.
- Let the cakes cool in the pan. Serve sliced alone or with a dollop of whipped cream.
Adapted from Super Natural Cooking by Heidi Swanson.