Subscribe to our Newsletter


Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
02 9211 1322
[email protected]

Instagram Slider

No images found!
Try some other hashtag or username


Welcome to the world of TEFF… this tiny grain, which originates in Ethiopia, is one you’ll want to start playing with in the kitchen. TEFF is full of amino acids, iron, calcium, and a gluten free grain that packs a delicious punch of nutty flavour.

This kind of nutrition profile speaks wonders for health…here’s a few reasons why :

  • supports muscle development and repair
  • maintains healthy bones
  • fuels brain power
  • can support those on a gluten free diet
  • can aid weight loss and maintenance
  • keeps energy well charged and balanced throughout the day

Sounds pretty awesome doesn’t it? Well, that’s because it is…happy days.

How to cook TEFF is the next step. Brown and ivory teff (grain and flour) are two varieties our friends at TEFF TRIBE have brought to the pantry, and the secret to teff, is well, there is no secret. It’s an INCREDIBLY versatile grain which works a treat in baked goods (both sweet and savoury), to thicken soups or smoothies, as a delicious porridge, in pancakes, crepes or fritters, or simply cooked and tossed through salads and veges to lift the nutrition in your diet.

So to kick off your TEFF creations we’re giving you the first in a series of scrumptious TEFF recipes… an absolutely bangin TEFF ZUCCHINI FRUIT BREAD which is dressed to impress your taste buds, tummy and your health.

Be sure to tag in your creations with @brownpapernutrition and #tefftribe so we can see your teff play too!




Serves 8

1/2 cup coconut oil, melted

3 eggs

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon bicarb soda

2 teaspoons aluminum and gluten free baking powder

2 medium (250g) zucchini, grated

3/4 cup currants

3/4 cup sultanas

1/2 cup chopped pecans

1 cup shredded coconut

1 cup TEFF TRIBE ivory or brown teff flour


Preheat oven to 180c and line a 14x20cm loaf tin with baking paper.

Mix coconut oil, honey, eggs, vanilla, cinnamon, bicarb and baking powder together in a large bowl until well combined.

Add zucchini, currants, sultanas, pecans and mix gently.

Fold in coconut and teff flour and combine all ingredients gently together.

Spoon into loaf tin and bake 45-55min or until cooked when tested with a skewer, remove from oven and allow to rest in tin for 20 minutes, before transferring to a wire rack to cool.

Slice and serve with a smear of butter and a cup of tea.

Store 1-2 days in an airtight container or slice and freeze for toast in the weeks ahead.


Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

No Comments

Post a Comment