This recipe was inspired by an email I received from a fellow gluten-free blogger and mother of a toddler. Her son is allergic to wheat, dairy, soy, eggs, oats, and nuts. She had great success in baking my Rhubarb Muffins and other recipes, and was wondering if I had any cookie recipes that fit her son's allergy criteria and that also excluded seeds. Hmm, seeds too? No flax, no sunflower, no nothing? Now, I do have a handful of these types of cookie recipes which will be appearing in my next book, but what about something new? An idea for a richly spiced teff cookie bar was inspired!
I experimented with my idea two different ways while my twin toddlers were sleeping this afternoon. My four-year old daughter helped to measure all of the ingredients. It especially excites her to measure the spices and level them off with her finger!
These cookie bars are rich, moist, with a full-bodied spice flavor. My toddlers thoroughly enjoyed them!
Though I have not tested this, I believe these bars could be made with sprouted brown rice or sorghum flour in place of the teff. The teff does lend a discernible crunch which may turn some folks off, though die-hard teff lovers will surely be satiated with this recipe.
I have a number of gluten-free, vegan teff recipes available on this blog for those newcomers just stopping by for the first time. Enjoy!