Gluten Free Raspberry Chocolate Truffle Tart Recipe Featuring Pereg Teff Flour

If you are eating gluten free, I have some great news for you. two new flours for gluten-free living, Teff and Plantain Flour,. Which both have actually been used for thousands of years. These nutritious flour alternatives offer intriguing possibilities for everyone. Pereg Natural Foods easily allow you to swap out wheat flour with their gluten-free varieties in many of your favorite recipes.  Get to know teff and plantain flour, and learn what our elders have known for generations. Keep reading to learn more & check out the yummy recipe below. 

Pereg Plantain Flour:

Flour made from dried green plantains has been key to Caribbean, West African, and South American cuisine for over a century. The plantain is not only delicious but is also a packed full of nutrients, vitamins A and C, fiber, folates, and even more potassium than bananas. Its indigestible, high-resistant starch content is thought to be beneficial to gut health, possibly reducing the risk of digestive disorders.

You can generally substitute plantain flour for regular flour in grain-free recipes. Use about three-quarters as much as you’d use for regular flour and add a bit of extra water or liquid. Also, keep in mind that plantain flour has a somewhat bitter flavor as it’s made from raw green plantains. You’ll want to taste as you go and correct for sweetness.

Pereg Teff Flour:

Teff has been widely unavailable to the rest of the world until recently. It is best known as the basis for injera, the spongy, tangy flat bread found in place of forks and spoons at every Ethiopian meal.

First cultivated about 6,000 years ago, this tiny Ethiopian grain – about the size of a poppy seed -- is thought to be one of the earliest domesticated plants known to man. It remains a staple of the East African diet to this day. Valued for its long shelf life, it offers a lot of nutritional benefits including protein, fiber, calcium, iron, and other essential minerals.

The experts at Pereg say teff’s nutty, almost malty flavor lend an earthy surprise to baked goods, particularly those containing chocolate and brown sugar. Try using it in quick breads, muffins, scones, or chocolate chip cookies. Teff’s fine texture also makes an ideal pairing with buckwheat flour – think waffles, pancakes, crepes. Or find decedent inspiration with the Raspberry Chocolate Truffle Tart from Pereg’s test kitchen (see recipe below).

When blending teff with other flours, the secret is to measure by weight, not by volume. Use about 25% less regular flour and replace with the equivalent weight of teff.

Raspberry Chocolate Truffle Tart with Teff Crust

Makes a 10” tart

Teff Pie crust:

2 cups Pereg’s Teff Flour

½ cup vegetable oil

½ tsp. salt

¼ cup honey

2 Tbsp. cold water

Filling:

¼ cup raspberry jam (or more if needed)

1 cup full fat coconut milk

1 tsp. vanilla extract

2 cups bitter sweet chocolate

Fresh berries for garnish

Preheat oven to 375 ̊ F.

For crust: In a large bowl mix all ingredients together until they are fully blended. Dough should have a crumbly appearance. Without rolling, press into a 10” tart tin and bake for 12‐15 minutes. Let crust cool in tin. Crust is now ready to fill.

For filling: Spread bottom of tart shell with a layer of jam. In a medium saucepan, heat the coconut milk and vanilla extract over medium heat until it starts to boil. Remove from heat and whisk in chocolate. Make sure chocolate is fully blended and there are no lumps in the filling. Pour warm chocolate ganache filling into the tart shell. Refrigerate for 2 hours, then garnish and serve. Tart will keep in refrigerator for up to 2 weeks.

Note: Teff pie crust can also be used in a 9” pie dish for traditional fruit pies.

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