|
Eumarrah Hobart |
|---|
AN ANCIENT AFRICAN SEED
Teff is an ancient seed (not grain) originating in Ethiopia. Ivory teff flour tastes a little bit like chestnut and is very nutritious. The nutty flavour pairs well with chocolate.
HOW TO USE
> Use in baking, pancakes, pizza bases, flatbreads, cakes, muffins, puddings or use to make a porridge. It can replace all-purpose plain flour in most recipes.
> Good thickener in soups and casseroles.
> Adds a nutritious nutty taste to bread loaves - add 20% teff flour to the mix.
> Used to make the delicious Ethiopian fermented flatbread called injera.
Product should last up to 18 months if stored in an airtight container in a cool dark area.
Country of origin: South Africa 100%
Nutrition info per 100g: Energy 1536 kJ; Protein 13.3 g; Total Fat 2.4 g; -Saturated 0.4 g; Carbohydrate 65.1 g; -Sugars 1.8 g; Sodium 12 mg
Product should last up to 12 months if stored dry and airtight in a cool dark area.
Nuts, peanuts, soy, milk products, gluten and other allergens are processed on the same premises and there is a potential for cross-contamination.
