Brown Teff Flour (5 Pounds) by Anthony's, Batch Tested Gluten-Free 1/3 cup peanut butter 1/3 cup Anthony&#039;s Organic Extra Virgin Coconut Oil, softened 1/4 cup maple syrup 2 tablespoons almond milk 2 tablespoons Anthony&#039;s Chia Seeds 1/4 cup Anthony&#039;s Teff Flour 2 tablespoons Anthony&#039;s Coconut Flour 1-1/2 tablespoons Anthony&#039;s Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon salt Preheat the oven 350 F and grease a mini muffin tin. In a mixing bowl, cream together the peanut butter and coconut oil. Add the maple syrup, almond milk, and chia seeds. Let sit a minute or two. Add the teff flour, coconut flour, cacao nibs, baking soda, and salt. Mix well. Divide between 8 prepared mini muffin cups. Bake for 20-25 minutes. Cool most of the way; best enjoyed slightly warm. 1/3 cup coconut oil (solid, not melted) 1/3 cup maple syrup 1/4 cup molasses 3 tablespoons pumpkin puree 1/2 cup plus 2 tablespoons Anthony&#039;s Teff Flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/2 teaspoon salt 1/2 teaspoon baking soda Preheat oven to 350 F and grease a baking sheet with a bit of coconut oil. Cream together the coconut oil, maple syrup, molasses, and pumpkin. Mix in the teff flour, spices, salt, and baking soda. Drop by heaping tablespoonfuls onto the baking sheet and flatten out a bit. Bake for 20 minutes. Cool and enjoy! 2 large eggs 3 tablespoons oil (melted coconut oil, grapeseed oil, etc.) 1/3 cup cashew milk (can use almond milk or coconut milk instead) 5 drops vanilla liquid stevia (or 1 tablespoon maple syrup) 1/2 cup Anthony&#039;s Brown Rice Flour 1/3 cup Anthony&#039;s Teff Flour 1/2 teaspoon baking soda 1/2 teaspoon apple cider vinegar In a mixing bowl, whisk the eggs. Mix in the oil, cashew milk, and stevia or maple syrup. Add the rice flour, teff flour, baking soda, and apple cider vinegar and mix well. Cook on a hot greased skillet by 1/4 cupfuls until golden on each side.