Discover teff seeds with this delicious snack recipe, made in collaboration with our partner Berhan Grains. These tasty, gluten-free bars contain neither nuts nor peanuts, making them ideal for school and suitable for all kids. Plus, they're FODMAP, lactose, and soy-free. There's no reason not to enjoy the simplicity of this recipe!
Preparation
5
min
Cooking
8
min
Portion
8
Ingredients
- 250 ml (1 cup) of roughly chopped dates
- 60 ml (¼ cup) of honey *
- 45 ml (3 tbsp) of egg whites *
- 45 ml (3 tbsp) of water
- 250 ml (1 cup) of puffed quinoa cereal (like Gogo Quinoa, or Rice Krispies)
- 335 ml (1 ⅓ cups) of oat flakes
- 125 ml (½ cup) of dried blueberries and/or cranberries
- 85 ml (⅓ cup) of Teff Grain
- 30 ml (2 tbsp) of chopped dark chocolate > 85%
- 30 ml (2 tbsp) of pumpkin seeds
Preparation
- Preheat the oven to 350°F (180°C).
- In a food processor, puree the dates, honey, egg whites, and water.
- Transfer the mixture to a large bowl and gently fold in the remaining ingredients.
- Spread the mixture evenly in a 20 cm (8 in) square dish lined with parchment paper, then press firmly with the back of a spoon.
- Bake for 6 to 8 minutes.
- Remove from the dish and cut into 8 bars.
Notes
Keeps for 5 days in the refrigerator in an airtight container. Can be frozen for up to 3 months.
Notes:
- For a FODMAP-free or vegan version, replace honey with agar-agar or rice syrup.
- For a vegan or egg-free version, substitute egg white with more honey or another sticky syrup.
Registered Dietitian Nutritionist
