Have you ever had the pleasure of dining at an Ethiopian restaurant? If so, you likely ate Injera bread, which is a gluten-free, fermented (yay probiotics!) flatbread with a sponge-like texture. It’s traditionally served with thick stews and essentially replaces the need for any cutlery. In fact, many Ethiopian dishes are best enjoyed scooped up using this delicious bread.

The benefits of injera do not end at cutlery replacements - it’s also incredibly healthy! High in protein and low in fat...and that all comes down to it’s main ingredient: teff.

It may be the smallest grain in the world, but don’t let it’s size fool you: it certainly makes up for it with nutritional value! It’s packed with eight essential amino acids needed for the body’s growth and repair, and is not only gluten-free but also has a relatively low GI. It’s also great for your digestion, as it’s high in fibre, which means you’ll feel “fuller” after eating it, and it helps to keep you regular!

Note that you should always opt for unprocessed teff - either in full grain form or as a flour. You can even get it sprouted, which means it’ll have even more nutritional benefits (the sprouting process makes it more digestible for our bodies). Just be sure to avoid pre-processed, cooked teff - that sort of thing will likely include preservatives or additives that are high in sodium, and teff is naturally low in sodium - so why mess with a good thing?!

The best way to have teff? Cook and bake with it yourself! It’s a tasty, nutty grain with a versatile texture...from breakfast porridge (similar consistency to polenta), to energy bars, to a superfood salad topper!

I recommend the following recipes from my Meal Garden Cookbook:

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