1. Manny

    Hi, many time I have enjoyed those Ethiopian pancakes but had no idea they where this Teff grain you have written about. It does sound like a pretty versatile grain and I think it would be great if it was more widely available as it has good nutritional value and pretty high in calcium and protein. There is so much excellent natural food available and it’s a shame that the companies who make massive profits from processed food are not allowing this information to be available to the public. So it’s awesome that you have started this website and wish you the best of luck in sharing your knowledge with a wider audience.

    • Margarita

      Manny you have made an important point about big companies concealing the info. Thanks.

  2. Jarred adam

    Hi, so if I have whole teff and, want to eat it in my breakfast porrage do I just grind it and throw it in our do I have to soak it also. How do you soak a flour

    • Margarita

      Hi Jarred.

      Thanks for dropping by 🙂

      Yes, grind your teff.

      Then soak it to reduce antinutrients and make teff more digestible and bio-available.

      Soaking a flour is the same as soaking grains or seeds, basically. The only difference, is that with flours you won’t have to drain water after soaking is done.

      Read this article on how you can soak your teff flour. Scroll down to ‘Soaking’ and follow the outlined directions.

      Teff is yummy – enjoy!

  3. Fariba Sedighim

    Hi. Thanks a lot! can I soak the raw seeds of teff itself (not grinding or crushing nor flour ), in the water , and drain the original water, and put fresh water in it and drink it with water? this is the type that Iranian culture use to consume.

    • Margarita

      Hi Fariba,

      I did trying doing it.
      The seeds are very small and it’s difficult even draining them without loosing a bunch (even more difficult to eat them whole like that)
      Although what you can do is soak them and then right after put them into blender and blend until smooth.

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