When I was growing up, we spent several summer traveling the southwestern U.S. It was on one of those trips that I had my first taste of fried ice cream. The combination of a cinnamon-spiked shell, a cold ice cream center, and honey drizzled on top was too good to be true.
With our farmer’s market starting to fill with Missouri peaches, I wanted to do something simple and easy with my latest haul. I’ve been on a kick with roasting fruit this summer and was reminded of a teff-crusted ice recipe I had seen in the Sweet Goodness cookbook.
If you are not familiar with teff, it is a teeny-tiny naturally gluten-free grain that is touted as a nutritional powerhouse. A good source of calcium, magnesium, iron, and zinc—it can be used in grain form for porridge or stews, or ground into a flour and used in baked goods. My favorite applications to date have involved using teff flour in cookies and brownies, like these simple ones with almond butter or these fudgy brownies. Also, Renee, over at Will Frolic for Food, has a deliciously easy recipe for spiced teff chocolate mousse….