Especially-nutritious & satisfying high protein teff raisin bread is the superfood snack you need before and after your next workout, ride or run. Made with whole teff grain, this lightly sweet, portable bread is gluten-free, vegan, oil-free and packed with flavor.
With apologies to the fair citizens of Boston, this (wicked good) high protein teff raisin bread is inspired by one of my go-to foods from childhood: iBoston Brown Bread is a far cry from the original.
Have you tired Boston Brown Bread? Traditional recipes feature cornmeal, rye flour and molasses and the batter is baked in old-fashioned coffee cans (the latter of which deliver its unique shape and steam-baked texture).
It is moist, dense, and brown sugar-y, without being too sweet. It is also immensely satisfying; I was crazy for it and always attempted to get more than my fair share from my siblings.
So, experimental baker that I am, I made a Boston brown bread in a newfangled way, with dark brown teff (the world’s tiniest grain) as the foundation.
Oh heavens, are these ever yummy. They are also high in protein (6.2 grams per bread, with only 109 calories each). You may not see them “down the Cape” anytime soon but if you are looking for new ideas for wholesome, high protein snacks, these need to go on your list!
Recipe Benefits
- High protein (6.2 grams of protein per bread)
- No protein powder (the protein comes from whole food ingredients)
- Vegan (egg-free, dairy-free)
- Gluten-free
- Nut-free
- Oil-free
- High fiber (2.1 grams per bread)
- Only 109 calories per high protein bread
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
- whole grain teff (uncooked; not teff flour)
- nondairy milk (e.g., almond milk, soy milk, oat milk)
- chickpea flour (aka garbanzo bean flour or besan)
- flaxseed meal
- raisins (see notes for options)
- molasses (not blackstrap, it is too bitter. see notes for options)
- ground cinnamon
- salt
- baking soda
What is Teff?
Teff is an ancient grain, native to Ethiopia. It is the smallest of all grains. It is gluten-free, and one quarter cup of dry teff grain has 7 grams of protein, 4 grams of dietary fiber, and a host of other vitamins and nutrients including, calcium, iron, magensium, and vitamins A, B and C.
Teff is a northeast African mainstay. It is prepared in multiple ways, but is very often ground into a flour an fermented to make injera, a spongy sourdough flatbread that is soft, porous and thin like a pancake. Long distance runners from Ethiopia and Eritrea credit their health and stamina to eating injera and other forms of teff.
Teff varies in color, from very light to dark brown, and has a mild, slightly nutty flavor with hints of malt.
Step by Step Instructions
Note that the complete instructions are also in the recipe card below.
- Preheat oven to 350°F (180C). Line 10 of the cups of a standard size 12-cup muffin tin with silicone liners (or paper liners or foil liners).
- In a small saucepan, combine the teff and water. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer, stirring occasionally, for 10 to 15 minutes or until water is absorbed.
- Stir in milk, chickpea flour, flaxseed meal, raisins, molasses, salt and cinnamon. Cook and stir for 4 to 5 minutes longer until mixture is smooth and thick. Remove from heat and stir in baking soda.
- Divide batter equally among prepared cups, smoothing the tops with a spatula or spoon.
- Bake in the preheated oven for 25 to 28 minutes or until firm to the touch.
- Transfer to a cooling rack and cool completely before removing from the muffin tin.
Storage
Store the high protein teff bread in an airtight container (1) at cool room temperature for 2 days, (2) in the refrigerator for 1 week, or (3) in the freezer for up to 6 months.
Happy baking and eating!
FAQ
- Can I substitute another flour for the chickpea flour?I do not recommend it. I have only tested the recipe with chickpea flour.
- Is there a substitute for the teff?You may be able to substitute amaranth or quinoa for the teff. I have not tested it with either.
- What can I use in place of molasses?An equal amount of maple syrup, agave nectar or brown rice syrup can be used in place of the molasses. If you are not following a strictly vegan diet, you can also use honey.
- What can I use in place of the raisins?The raisins can be substituted with an equal amount of any other dried fruit, such as dried cranberries, dried cherries, dried blueberries, chopped prunes, chopped dried apricots or chopped dried figs. The raisins can also be omitted. For less sweetness and more protein, use chopped nuts or seeds in place of the raisins.
High Protein Teff Raisin Bread (V, GF, Oil-free)
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 10 breads
Ingredients
- 1/2 cup whole grain teff (uncooked; not teff flour )
- 1.25 cups water
- 1 cup nondairy milk (e.g., almond milk, soy milk, oat milk)
- 1/2 cup chickpea flour (aka garbanzo bean flour or besan)
- 1/4 cup flaxseed meal
- 1/3 cup raisins (see notes for options)
- 1/4 cup molasses (not blackstrap, it is too bitter. see notes for options)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Method
- Preheat oven to 350°F (180C). Line 10 of the cups of a standard size 12-cup muffin tin with silicone liners (or paper or foil liners).
- In a small saucepan, combine teff and water. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer, stirring occasionally, for 10 to 15 minutes or until water is absorbed.
- Stir in milk, chickpea flour , flaxseed meal , raisins, molasses, salt and cinnamon. Cook and stir for 4 to 5 minutes longer until mixture is smooth and thick. Remove from heat and stir in baking soda .
- Divide batter equally among prepared cups, smoothing the tops with a spatula or spoon.
- Bake in the preheated oven for 25 to 28 minutes or until firm to the touch.
- Transfer to a cooling rack and cool completely before removing from the muffin tin .
Notes
Storage: Store in an airtight container (1) at cool room temperature for 2 days, (2) in the refrigerator for 1 week, or (3) in the freezer for up to 6 months. Molasses Options: An equal amount of maple syrup , agave nectar or brown rice syrup can be used in place of the molasses. If you are not following a strictly vegan diet, you can also use honey. Raisins Options: The raisins can be substituted with an equal amount of any other dried fruit, such as dried cranberries , dried cherries, dried blueberries, chopped prunes, chopped dried apricots or chopped dried figs. The raisins can also be omitted. For less sweetness and more protein, use chopped nuts or seeds in place of the raisins.
