Sweet ‘n Nutty Teff Bread


If you’re looking for a moist, dense, gluten-free bread with a little bit of nuttiness and a touch of sweetness, you’ve found it here. Teff is a wonderful, nutrient-rich substitute for traditional flour. Gluten-free oats give this bread some extra texture, while the nuts add a little crunch. What’s more, this bread is really simple to make!

Sweet ‘n Nutty Teff Bread


Plant-based Buttermilk
 1 cup plant-based milk (plain, unsweetened)
 2 tbsp organic apple cider vinegar
Wet/Binder Ingredients
 1 cup water
 2 tbsp maple syrup (or date paste, link in Chef’s Notes)
 ¼ cup organic apple sauce
 ¼ cup chia seeds
 ¼ cup psyllium husk (flakes)
Dry Ingredients
 1 cup organic gluten free rolled oats
 1 cup organic teff flour
 1 tsp ground cinnamon
 2 tsp baking soda
 ½ tsp salt
 ½ cup pecans (pieces or roughly chopped)



Make the buttermilk: Add the plant-based milk and apple cider vinegar to a small bowl and set aside.


Add the water, maple, apple sauce, chia seeds, and psyllium flakes to a medium bowl and stir until combined. Let stand for at least 10 minutes.


Preheat the oven to 350 degrees F. Line a 9x5” loaf pan or baking dish with parchment paper.


In a small bowl, whisk together the oats, teff flour, cinnamon, baking soda and salt.


Add the buttermilk to the oat and teff mixture, stirring well until the ingredients are combined.


Fold in the chia and psyllium husk mixture until it’s well combined with the teff and oat mixture.


Stir in the pecan pieces.


Transfer the mixture into the 9x5” loaf pan and bake for 45 minutes or until the center is done. Let cool for 10–15 minutes before digging in!

Chef's Notes

In place of teff, use amaranth, millet, gluten-free oat or sorghum flour.

Use date paste in place of maple.

Omit the maple syrup completely and use 2 extra tablespoons of applesauce in its place.

Store the bread in an airtight container in the refrigerator for up to 5 days or slice and store individually in the freezer for up to 30 days.

Older Post Newer Post