1 ½ cups teff flour ( I use Bob’s Red Mill)
½ teaspoon sea salt
1 ½ teaspoons cinnamon
½ cup maple syrup
½ cup canola oil
1 cup almond butter
(to make ginger teff cookies, add 1 tablespoon of grated ginger)
Preheat oven to 180 C. Set aside an ungreased cookie sheet.
In a large bowl, combine dry ingredients.
In a food processor, blend almond butter, maple syrup and oil.
Add the dry ingredients to the wet ingredients and blend well.
Shape dough into small lime size balls. Place on cookie sheet and flatten gently using a fork.
Bake for about 13-15 minutes.
Cool on wire rack and enjoy.