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Greetings. The recipe below is made with teff flour. Teff comes from a grass which is native to Ethiopia, and in recent years is being grown in the USA, as well. The seed is tiny, and can be either white or dark –I used the dark variety here. Teff is high in fiber, protein, and calcium, and is a good source of many other minerals and vitamins. It contains all eight essential amino acids, and is gluten-free. So far, I have only found it natural-foods type stores.
Teff Flour Hermits
1 tablespoon grated fresh ginger ½ cup molasses
¼ cup brown sugar ¼ cup sugar
1 teaspoon vanilla extract ½ cup butter
1½ cups teff flour ½ cup flour (or rice flour)
1½ teaspoons baking soda ¼ teaspoon salt
1 tablespoon ground cinnamon 1 teaspoon ground ginger
½ teaspoon ground dry mustard ¼ teaspoon ground cloves
½ cup raisins ½ cup chopped walnuts
Adjust oven rack to upper third of oven. Preheat oven to 350 degrees F. Combine fresh ginger, molasses, brown sugar, and vanilla in a medium bowl. In a skillet, melt butter over medium heat. Swirl the pan, allowing the butter to turn golden brown. Whisk butter into ginger/molasses mixture. Set aside. Combine remaining ingredients in a large bowl. Stir butter mixture into dry ingredients. Portion out dough into approximately 1-inch balls. (Refrigerate briefly if dough does not hold its shape.) Place portions on parchment-covered cookie sheets and flatten to ½-inch thick. Bake for 10-12 minutes.
Allow cookies to rest on cookie sheets for a minute and remove entire sheet of parchment to wire rack and allow cookies to cool completely. Makes about 2 dozen 3-inch cookies.