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Karen O’Donoghue is a champion for not only better bread, but also better food quality, choices and better growing methods.
You can hear the passion in Karens message and I love her commitment to the craft of sourcing, fermenting and baking. She’s a force, and I love her energy. I think you will too.
Find more info about Karen and her incredible business here: https://www.thehappytummyco.com/pages/porridge-for-ibs
https://www.thehappytummyco.com/pages/48-hour-fermented-teff-scones
https://www.thehappytummyco.com/
RECIPE 1:
🥐 24 Hour Soaked Teff Scones
Ingredients
Day 1 – Phase 1
Dry Ingredients :
130g brown teff flour
50g oat flakes
50g teff grain
50g chia seeds
50g ground flaxseed
5g ground cinnamon
Wet Ingredients :
10ml maple syrup
75ml olive oil
175ml water
Mix the dry ingredients together and then pour in the wet ingredients.
Mix everything together really well into a ball. Don’t compact the ball too much as it’s best for
some air to flow through the high oil content.
Allow the dough to sit at room temperature for 24 hours. If you need to let it sit for anything up to
48 hours, leave it in the fridge.
Cover with a wet tea towel.
Day 2 – Phase 2
(Add the below ingredients in order of list so that the ACV fizzes the bicarbonate.)
2.5g sea salt
2.5g bicarb
5ml apple cider vinegar
2 eggs (110-120g in weight de-shelled) whisked
When you are ready to bake your dough, drop the salt and bicarb onto the top of the dough.
Pour the ACV over the bicarb and allow it to fizz. Pour in the whisked eggs and stir vigorously.
(vegans can use 30g of ground flaxseed : 90g water instead)
Sprinkle 40g of brown teff grain onto the work surface. Turn the dough out onto the grain and
lightly roll it around using your hands to shape it into a ball. You want the inner mixture to stay
wet and soft and want a good coating of teff grain on the outside. There is no need to knead the
dough.
Using your hands, lightly press the ball down into a circle 3 inches high. Cut the circle into 6 triangles.
Transfer the scones onto a tray covered in baking paper.
Bake at 190 degrees fan for 40 minutes.
Take out of the oven and leave on the tray for 5 minutes. After, you can transfer the scones to a
wire rack to cool.
RECIPE 2:
🥣 Teff Porridge:
Day 1
Ingredients
47g jumbo oats
53g teff grain
200g milk (dairy or other)
Stir the oats, teff and milk together in a pot and leave on the hob ready to cook the next morning.
Day 2
Ingredients
130g water
Pinch of salt
Soft boiled egg or fried egg
Cardamom pods, pestle and mortared
Black pepper
Sprinkle seaweed
Sprinkle roasted seeds
Add the water and salt to the pot and cook on a medium heat for 6 minutes, stirring occasionally
as the teff can stick to the bottom of the pot.
Bowl up with the cardamom, pepper, sea salt, seaweed, egg and roasted seeds on top.
A drizzle of maple syrup really makes it sing!
RECIPE 3:
🌯 Injera Wrap
Ingredients
Injera batter (see Karen https://www.thehappytummyco.com/)
Hummus
Local raw cheese
Local salad
A little raw honey
A little olive oil, sea salt and pepper
Heat an excellent non-stick pan or cast iron pan with coconut oil up to high heat.
When you’re ready to cook the batter, reduce the heat a little and pour the batter in a spiral from
the outside in. Cover the pan with a lid or large plate and cook for 2 minutes.
Remove the lid/plate and flip the injera. Cook for another 2 minutes.
You can place each injera on some baking paper, stacked until all the batter is used.
Then top with as many of the fillings as you like and roll. Cut the roll in half.
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