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Gluten-Free Teff Cakes with Roasted Tomatoes and Arugula Pesto

Gluten-Free Teff Cakes with Roasted Tomatoes and Arugula Pesto
  • Prep 40 min
  • Total 60 min
  • Servings 6

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. ...MORE+ LESS-

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

Steps

Hide Images
  • 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.

Expert 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 Facts

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.

© 2017 ®/TM General Mills All Rights Reserved

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