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Gluten-Free Teff Cakes with Roasted Tomatoes and Arugula Pesto

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Gluten-Free Teff Cakes with Roasted Tomatoes and Arugula Pesto
  • Prep Time 40 min
  • Total Time 60 min
  • Servings 6
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If you’ve never tried teff, give it a shot! This nutty-flavored gluten-free grain is a staple in Ethiopia and is making a splash here, too.

Ingredients

Teff Cakes

4 1/2
cups reduced-sodium vegetable broth
1 1/2
cups uncooked teff
1/2
teaspoon salt

Tomatoes and Arugula Pesto

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

Directions

  • 1 Heat oven to 400°F. Line 13x9-inch baking dish with foil.
  • 2 In 2-quart saucepan, heat 4 1/2 cups broth to boiling. Reduce heat; beat in teff and salt with whisk. Cover; simmer, stirring occasionally, about 15 minutes or until teff is thick and porridge-like in consistency. Pour into baking dish. Refrigerate at least 15 minutes or until completely cool and set.
  • 3 While teff is cooking, roast tomatoes. Place whole tomatoes on cookie sheet, and spray with cooking spray (approximately 4 quick sprays). Bake tomatoes about 20 minutes, stirring halfway through, until tomatoes are beginning to blister. Set aside.
  • 4 While tomatoes are roasting and teff is cooling, make pesto. In food processor, place arugula, garlic, cashews and lemon juice. Cover; process. While processor is running, slowly drizzle in oil and 2 tablespoons vegetable broth. Scrape bowl, and process until mixture is smooth. Remove from bowl, and set aside.
  • 5 Heat 10-inch nonstick skillet over medium-high heat. Carefully remove cooled teff, using foil to lift out of baking dish. Using 3-inch round cutter, cut teff into 12 circles. Working in 3 batches, brown teff on both sides until crispy, about 3 minutes each side.
  • 6 On each of 6 serving plates, place 2 1/2 tablespoons pesto, 2 teff circles and tomatoes. Sprinkle each serving with 1 teaspoon Parmesan cheese.
Tips  

Baby spinach leaves and 1/4 teaspoon coarse ground black pepper can be substituted for the arugula.

Teff Cakes can be made up to 1 day ahead. Make as directed through step 2. Cover and refrigerate up to 24 hours. When ready to serve, continue as directed.

To toast cashews, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until cashews begin to brown, then stirring constantly until cashews are light brown.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
14%
(
Saturated Fat
1 1/2g
7%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
640mg
27%
Potassium
810mg
23%
Total Carbohydrate
45g
15%
(
Dietary Fiber
6g
24%
,
Sugars
6g
)
Protein
12g
Daily Value*:
Vitamin A
35%
35%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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