Enjoy with coffee or tea! Powerful full of protein, fiber and iron per slice. No need to skip breakfast, no sugar. I made this the first time today at 9:00am and including oven time was eating at 10:30pm. You can make this in advance, wrap individually to save to eat warm or cold.
1 large egg, separated
1/3 Cup Plain Yogurt
2 Tbsp Maple Syrup
1/3 Cup Teff Flour
1/4 Cup Garbanzo Bean Flour
2 Tbsp Tapioca Starch
1 Tbsp Baking Powder
1 teaspoon Baking Soda
1 teaspoon Xanthan Gum
1/8 teaspoon Salt
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1/3 Cup Dates, coarsely chopped
1-2 teaspoons each of Cardamon and Cinnamon
1/4 Cup Unsalted Butter
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Optional topping
2 Tbsp Maple Syrup
Soft Unsalted Butter
1. In small bowl, whisk together yolk, yogurt and 2 Tbsp syrup. Set aside.
2. In medium bowl, mix together measured teff, garbanzo bean, tapioca, baking powder, baking soda, xanthan gum, salt and spices using wooden spoon. When mixed well, add in the chopped dates. Mix well. Add the butter, mixing using your fingers to incorporate all the butter into the dry ingredients till it resembles coarse meal.
3. To this medium bowl, add now the contents of the small bowl or wet ingredients using the wooden spoon. Incorporate and mix well just till all are blended as a dough.
4. Place into a greased and parchment lined round pan. This is a well used pie pan I have. Parchment only on the bottom portion, not up the sides. Spread your dough starting from the center till it covers the pan and smooth evenly. Top may be rough.
5. Place into a prewarmed oven at 350 degrees for 20 min. (I use my toaster oven, make sure your pan fits first.)
6. While baking, take the egg whites, beat in small measuring cup or bowl till frothy. Set aside.
7. When 20 min are up. Open the door and slide the shelf so you can brush on the frothy egg whites. Slide back inside the oven and close the door to bake another 7 minutes.
8. Done when shrunk from sides of pan and crusty. Slices into 6 pie shaped servings. Serve with pat of butter and drizzle of maple syrup while warm.
