Quinoa, Teff & Almond Bake


Quite often I find that the best recipes arrive through a mistake; this recipe is one of those. I decided to experiment with teff flour expecting to create a more biscuit-like texture, but in fact ended up with a super-fluffy result, so this recipe became a bake. The mixture can also be used for making muffins – perfect to put into your bag for a post-workout treat or an afternoon pick-me-up. They are also ridiculously healthy – with the whole grains as well as the omega fatty acids in the chia seeds – so your health halo can shine when you make these at home.


Cooks InPrep time: 15 minutes | Cooking time: 15 minutes


80g quinoa
2 tbsp ground chia seeds
6 tbsp cold water
130ml warm water
2 tbsp coconut oil
150g almond butter
100g coconut blossom syrup or agave syrup
1 tsp vanilla extract
150g teff flour
1 heaped tsp bicarbonate of soda
finely grated zest of 1 orange
30g cacao nibs
1 tsp orange flower water
raw walnuts and almonds, roughly chopped, for the topping (optional)


  1. Preheat the oven to 180°C/gas mark 4. Line a baking dish with baking parchment, or line a
  2. 12-hole muffin tin with paper cases if you prefer.
  3. Cook the quinoa according to the packet instructions. Drain and leave to cool in a bowl.
  4. Soak the ground chia seeds in the measured cold water for 10 minutes until you get a thick gloopy texture.
  5. Put the warm water, coconut oil, almond butter, syrup, soaked chia seeds, vanilla and cooked quinoa into a blender and blend until fully mixed.
  6. Sift the teff flour and the bicarbonate of soda into a largish bowl and add the zest and cacao nibs.
  7. Now, stir in the wet mixture (from the blender) – it will be thick.
  8. Scoop the mixture into the prepared baking dish, keeping it about 3cm thick. Pop the tray into a preheated oven and bake for 12–15 minutes.
  9. The bake will be ready when a sharp knife inserted into the middle comes out clean.
  10. Lift the bake out of the dish, using the parchment to help you, and transfer to a wire rack.
  11. Sprinkle with the crushed nuts (if using) and drizzle with orange-flower water. Set aside to cool.
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