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Gluten-Free Teff Cakes with Roasted Tomatoes and Arugula Pesto
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Prep Time:
40 minutes
Total Time:
1 hour
Discover the nutty, gluten-free teff grain favored in Ethiopia, now trending globally.
Ingredients:
  • 4 1/2 cups reduced-sodium vegetable broth
  • 1 1/2 cups uncooked teff
  • 1/2 teaspoon salt
  • 2 pints grape tomatoes
  • Cooking spray
  • 6 oz baby arugula
  • 1 clove garlic
  • 1/3 cup unsalted toasted cashews
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons reduced-sodium vegetable broth
  • 2 tablespoons shredded Parmesan cheese, if desired
Instructions:
  • Preheat oven to 400°F and generously line a 13x9-inch baking dish with foil.
  • In a 2-quart saucepan, bring 4 1/2 cups of broth to a boil. Lower the heat and whisk in the teff and salt. Cover and simmer for about 15 minutes until the teff becomes thick and porridge-like. Transfer to a baking dish and refrigerate until completely cool and set, at least 15 minutes.
  • While the teff is cooking, roast the tomatoes by arranging whole tomatoes on a baking sheet and giving them a quick spray of cooking spray (about 4 sprays). Bake the tomatoes for approximately 20 minutes, remembering to stir halfway through, until they start to blister. Set them aside.
  • As the tomatoes roast and the teff cools, prepare the pesto. In a food processor, combine arugula, garlic, cashews, and lemon juice. Blend until smooth. While it blends, slowly add oil and 2 tablespoons of vegetable broth. Scrape the bowl and blend until the mixture is creamy. Transfer the pesto to a separate bowl and set aside.
  • Preheat a nonstick 10-inch skillet over medium-high heat. Cut the cooled teff into 12 circles using a 3-inch round cutter. Brown the teff in batches until crispy, about 3 minutes per side.
  • Place a generous portion of 2 1/2 tablespoons of pesto on each of the 6 serving plates, along with 2 teff circles and tomatoes. Finish off each serving by sprinkling 1 teaspoon of Parmesan cheese on top.

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