Ingredients:

60g / 1dl pumpkin seeds
60g / 1dl sunflower seeds
35g / 1/2 dl chia seeds
125g Messob Teff flour
1/2 tsp sea salt
1 tbs fennel seeds
300ml / 3 dl boiling water
50 ml/ 1/2 dl rapeseed oil

Topping:

2 tbs mixed seeds (as above)
1-2 tsp sea salt flakes

1. Set oven to 150 c.
2. Combine all the dry ingredients (except topping) in a large bowl.
3. Pour over the boiling water and oil and mix well.
4. Let the mixture sit for 5 minutes.
5. Line a large baking tray with parchment and roll out the dough as evenly and thinly as possible.
6. Mix the topping ingredients together and sprinkle over the top and gently press down with the back of a palette knife
7. Bake in the oven for roughly 30 minutes.
8. Allow to cool completely before breaking into pieces.
9. Store in an airtight container.

Ingredients: 

160g / 4dl Messob Teff porridge powder
600 - 700ml / 6-7dl water
1-2 tsp ground turmeric
1 tsp sea salt
80g / 2dl tasty, mature cheese
2 tsp Italian herb mix
2 tsp dried thyme
1/2 tsp salt and freshly ground black pepper
250g cherry tomatoes, ideally a mixture of colours
1 red pepper
1 red onion
200g spinach
Fresh coriander (optional)
Olive oil
Sea salt flakes and freshly ground black pepper

Instructions:

1. Mix the Messob Teff porridge powder, water, turmeric and salt in a large pan, bring to a simmer and cook, stirring constantly, for approximately 5 minutes over a medium heat.
2. Stir in the cheese and herbs and stir until the cheese has completely melted. Remove from the heat.
3. Halve the tomatoes, cut the pepper and red onion into slices and pan-fry or roast in a little olive oil until they start to colour.
4. Wilt the spinach, in batches, in a small amount of the oil in a frying pan.
5. Divide the spinach between 4 plates, add the porridge to each plate and top with the roasted vegetables, sprinkle with chopped fresh coriander. Season with the sea salt flakes and black pepper.
6. Fry or poach the 4 eggs to accompany.

To Poach an egg:

4 super fresh eggs
1 litre water
1/2 tbs white wine vinegar

Bring the water, and vinegar to simmer in a wide, shallow pan. Do not allow to boil.
Break each egg into a cup, stir the water to create a gentle whirlpool (to help the egg white wrap around the yolk) and slowly tip into the simmering water. (The eggs are best cooked separately)
Cook for roughly 3 minutes (bringing the white together using a slotted spoon if necessary) until the white is set.
Lift the eggs out of the water with a slotted spoon and drain on kitchen paper before serving.

Ingredients
150g unsalted butter
150g dark chocolate, max 60%
3 eggs
255g / 3dl granulated sugar
100g / 2dl Messob Teff flour
1 tsp baking powder
Pinch of sea salt
20g / 1/2 dl cocoa powder

Topping
200g hazelnut chocolate spread, at room temperature
125g roasted and salted cashew nuts

You will need a rectangular baking tin 30 x 20 cm

1. Set oven to 175 c.
2. Line your baking dish with parchment. The easiest way to do this is to cut a piece of parchment slightly larger than the dish size and scrunch it up. Smooth it out again and place into the tin.
3. Cut the butter into cubes and break the chocolate into small pieces and place in a wide saucepan. Melt over a medium heat, stirring constantly, remove from heat.
4. Using an electric whisk, lightly whisk the eggs and sugar together.
5. Combine all the dry ingredients and fold into the egg/sugar mixture.
6. Carefully fold in the melted chocolate mixture.
7. Pour into the prepared tin and bake in the centre of the oven for roughly 20 minutes. The brownie should have risen slightly, and the surface should be dry but the interior still gooey.
8. Allow to cool then spread with the nut butter and sprinkle with the salted nuts. Place in the fridge for about an hour to rest and set before cutting into squares.

Ingredients:

100g butter (unsalted)
200g / 4dl Messob Teff flour
1/2 tsp sea salt
1 tsp baking powder
500ml milk or plant-based drink
2 eggs

To serve
Icing sugar
Greek Yogurt
Honey-sweetened raspberries (see below)
A drizzle of honey

For the honey sweetened raspberries, just mix together
250g frozen raspberries
& 50ml runny honey

1. Heat your waffle iron
2. Melt the butter and allow to cool.
3. Combine all the dry ingredients in a large bowl.
4. Add half the milk, whisk well then add the remainder.
5. Add the eggs and whisk until you have a smooth, lump free batter.
6. Whisk in the melted butter.
7. Pour barely 100ml batter into the waffle iron and cook until golden and crispy.
8. Whip the yogurt until creamy by hand using a fork or spoon.
9. Sprinkle each waffle with a little icing sugar and serve with the honeyed raspberries and a little extra honey to taste.
   
   

Ingredients:

200g / 4 dl plain flour
100g / 2dl Messob Teff flour
2 tsp baking powder
50g / 1dl pumpkin seeds
95g / 1.5dl roughly chopped hazelnuts
2 pinches sea salt
3 eggs
200ml / 2dl Greek yogurt
100ml / 1dl rapeseed oil
100g / 1dl frozen lingonberries (or cranberries)

Topping:
2 tbs sunflower seeds
2 tbs pumpkin seeds

1. Set oven to 175 c.
2. Line a1litre loaf tin with baking parchment.
3. Combine all the dry ingredients in a large bowl.
4. Whisk together the eggs, yogurt and oil in a separate bowl and add the dry ingredients, mixing well to form a wet dough.
5. Stir through the lingonberries.
6. Pour the dough into the prepared tin and bake in the middle of the oven for 40 - 50 minutes until a skewer inserted comes out clean.
7. Allow the loaf to cool completely before slicing.
   
   Note
   Bread make with baking powder is best eaten on day of making, unlike bread made with yeast which has a longer shelf-life.
   Any leftover bread is best toasted. Excellent for both sweet and savoury toppings.

Ingredients:

Crumble
80g / 2dl Jumbo oats
25g / 1/2 dl Messob Teff flour
2 tbs Demerara or granulated sugar
75 g unsalted butter, softened
Pinch sea salt

Filling
3 apples thinly sliced
2 tbs Demerara or granulated sugar
1 tbs cornflour
1/2 tsp vanilla powder or vanilla sugar
1 dessert spoon mixed spice

To serve
Vanilla ice cream

1. Set oven to 225 c.
2. Place all the crumble ingredients into a large bowl and rub the butter lightly into the flour mixture using your fingertips until it resembles breadcrumbs.
3. Butter a 24 cm diameter ovenproof dish.
4. Mix the apples, sugar, cornflour, vanilla and spices and tip into the dish.
5. Scatter over the crumble mixture.
6. Bake for roughly 25 minutes until the crumble is golden.
7. Serve with ice cream or a vanilla infused custard.
   
   

Ingredients:

200g unsalted butter
270g / 3dl cane sugar
2 tbs milk or other plant-based milk (i.e. almond, oat, coconut)
1 egg
175g / 31/2 dl Messob Teff flour
3 tbs cocoa powder
1/2 tsp real Vanilla extract or vanilla bean paste
1 tsp baking powder
1/2 tsp sea salt
100g good quality dark chocolate, roughly chopped
A couple pinches sea salt flakes

1. Set oven to 200 c.
2. Cube the butter and blend in a food processor together with the sugar until light and fluffy (or use a handheld electric whisk).
3. Add the milk and eggs and blend again.
4. Combine all the dry ingredients, add and blend again.
5. Add the chocolate and blend briefly to combine.
6. Spoon medium sized spoonfuls onto a parchment lined baking tray, leaving a good 8-9cm space in between each one, and bake for 8-9 minutes. Remove from oven and immediately scatter with sea salt flakes.
7. Allow to cool before moving them, with the help of a palette knife, to a cooling rack.
8. Store in an airtight container lined with parchment.

Ingredients:

200g unsalted room-temperature butter, cubed
75g / 11/2dl dark muscovado or soft brown sugar
125g / 11/2 dl granulated sugar
1 whole egg + 1 egg yolk
200g / 4dl Messob Teff flour
1 tsp baking powder
1/2 tsp sea salt
100g roughly chopped dark cooking chocolate
50g roughly chopped pistachios or other nuts / seeds of choice

1. Set oven to 200 c.
2. Whisk together the butter and sugars until pale and creamy.
3. Add the egg and egg yolk and whisk until fully incorporated.
4. Combine the Messob Teff flour, baking powder and salt and beat into the butter mixture.
5. Turn out the dough onto a lightly floured surface and roll out into a log and cut into 20 even slices.
6. Roll each slice into a ball and place on a parchment lined baking tray, 4-5 cm apart.
7. Press each ball lightly to form into rounds of roughly 5cm dia.
8. Bake in the centre of the oven for 8-9 minutes until slightly coloured.
9. Remove from the oven and scatter immediately with the chopped chocolate and nuts, pressing each gently with the back of a palette knife.
10. Allow to cool completely on a cooling rack before eating or storing in an airtight container.

Ingredients:

100g / 2 dl Messob Teff flour
100g / 2 dl Plain flour
1 tsp sea salt
1 tsp baking powder
50g unsalted butter at room temperature
150 ml /11/2 dl whipping cream
60g / 1 dl grated carrot
30g / 1/2dl raisins
2 tbs whipping cream to glaze
3-4 tbs flaked almonds

To Serve
Fresh soft cheese
Marmalade or jam

1. Set oven to 225 c.
2. Place all the dry ingredients, together with the butter, in the bowl of a food processor and pulse.
3. Add the cream, grated carrot and raisins and blend until thoroughly combined.
4. Place dough onto a floured surface and with a floured rolling pin, roll out to 2cm thickness and cut into approx. 6 rounds with a cookie cutter or glass.
5. Glaze each scone with the whipping cream and scatter with the flaked almonds.
6. Bake on a parchment lined baking tray for roughly 10 minutes or until golden brown.
7. Serve with soft cheese and jam or marmalade.
   
   

Ingredients:

I portion MESSOB Sport-porridge
1 small banana, sliced
2 tbs hazelnuts, roughly chopped
1 + 1 tbs unsalted butter
1 tsp sesame seeds
Maple syrup, date syrup or runny honey
Pinch sea salt flakes

1. Cook the porridge according to the packet instructions until thick and creamy. Feel free to use regular cow’s milk or any plant-based milk instead of water.
2. Heat up half the butter in a small frying pan and fry the hazelnuts until golden. Tip into a bowl and set aside.
3. Using the remaining 1 tbs butter, fry the banana slices on each side until well coloured and caramelised. Scatter with a small pinch of sea salt flakes.
4. Serve the porridge topped with the bananas, hazelnuts, sesame seeds and a drizzle of either honey, maple or date syrup.

Ingredients:

4 eggs
150 g Muscovado sugar
200 g melted butter, cooled
200 ml buttermilk
300 g plain flour
100 g Teff flour
2 tsp baking powder
2 tbs gingerbread spices or mixed spice
½ tsp sea salt flakes
250 g frozen lingon/cranberries

Frosting
200 g cream cheese
100 g softened unsalted butter
½ tsp vanilla powder or 1 tsp vanilla sugar
240 g icing sugar

1. Set oven to 200 c.
2. Grease and line a 20 x 30 cm loaf tin.
3. Whisk together the eggs and sugar until light and fluffy using an electric whisk.
4. Add the cooled melted butter and buttermilk and mix well.
5. Combine all the dry ingredients, fold into the butter mixture and mix until thoroughly incorporated and you have a smooth, lump-free batter.
6. Stir through half the frozen berries, leaving the other half in the freezer.
7. Scrape the batter into the prepared tin and bake for approximately 20 minutes until a skewer inserted into the centre comes out clean. Allow to cool completely in the tin.
8. Whisk the cream cheese and butter together with an electric whisk.
9. Add the vanilla and icing sugar and whisk again until completely smooth.
10. Spread the creamy frosting over the cake and decorate with the remaining frozen berries just before serving.

Tip
We sprinkled the cake with a scattering of dried lingonberry powder and added dried lingonberry leaves for extra decoration.

For the spice mix

½ tsp cardamom seeds
A couple of black peppercorns
1 tbs ground turmeric
1 tsp ground cinnamon
1 tbs grated fresh ginger
100 ml water

1 litre mild natural yogourt
Spice mix, as above

Messob Teff Granola

1. Using a pestel and mortar, grind together the cardamom seeds and black peppercorns.
2. Combine with the remaining ingredients in a small saucepan and add the water.
3. Cook over medium heat for 1-2 minutes stirring constantly. Allow to cool completely.
4. Whisk the cooled spice mixture into the yogourt and serve with Messob Teff Granola.

Ingredients
80 g Messob Teff porridge
80 g oats
600 ml milk or plant based alternative
½ tsp sea salt flakes
3 tsp ground cinnamon
1 tsp vanilla powder or 2 tsp vanilla sugar
3-4 tbs honey
200 ml whipping cream

To serve
50 g almonds and/or pistachios,
4 clementines or other citrus fruit of choice/in season
Honey

1. Combine the Teff porridge and oats, together with your milk of choice and the pinch of sea salt flakes, in a saucepan.
2. Add the salt, cinnamon, vanilla and honey.
3. Cook gently for 5 minutes until nicely thickened and creamy.
4. Allow to cool, preferably in a water-bath, then place in the fridge until really cold.
5. Whisk the cream to soft peaks and stir through the porridge.
6. Peel and chop all but one of the citrus fruits.
7. Roughly chop the almonds and/or pistachios and roast in a dry pan until nicely coloured. Allow to cool.
8. When ready to serve, slice half of the remaining fruit and chop the other half. Serve in ample bowls with a liberal scattering of fruit, nuts and a drizzle of honey to taste.

Ingredients
35 g Messob Teff Porridge
20 g Oats
250 ml Milk or plant-based milk of choice
Pinch sea salt flakes
2 tbs apple and lingon/cranberry compote
Maple syrup

Apple and Lingon/Cranberry Compote
Makes 2 portions
1 apple
60 g lingon/cranberries
1 star anis
1 tbs caster sugar
1 tsp lemon juice

1. Combine Messob Teff Porridge and oats together with the milk of your choice and a pinch of sea salt flakes.
2. Cook over medium heat for 3-4 minutes until the porridge begins to thicken, adding extra milk if required.
3. Core and chop the apple into 2 cm cubes.
4. Place in a saucepan together with the lingon/cranberries, star anis, sugar and lemon juice.
5. Cook for 3-4 minutes until just soft.
6. Serve the porridge topped with the compote, a drizzle of maple syrup and a splash of milk of choice.

Ingredients
800 ml vanilla yogourt
2 fresh figs, quartered or sliced

Cinnamon-roasted Teff mixture
1 tbs whole Teff grain
60 g pumpkin seeds
30 g sunflower seeds
2 tsp butter or oil
½ tsp ground cinnamon
1 tbs maple syrup or honey
Pinch sea salt flakes

Maple syrup to serve

1. Heat the butter or oil in a large saucepan.
2. Add the Teff grain and the seeds and fry quickly.
3. Sprinkle over the cinnamon and stir to combine.
4. Pour over the maple syrup or honey and add the salt making sure all the grain and seeds are coated. Set aside.
5. Allow the mixture to cool completely.
6. Serve the vanilla yogourt with the figs and the cinnamon-roasted Teff mixture drizzling over a little maple syrup as desired.