Flourless chocolate cake brownie with blueberry, almond frozen dessert

If you’ve had Ethiopian injera, chances are good you’ve had teff in its flour form. Full of flavor and nutrition, the consistency of whole grain teff is very much like polenta. Along with the flax in this recipe, it takes on a lovely cake brownie texture that provides a rich mouth feel. Topped here with a blueberry and almond sorbet, and garnished with smokey, toasted slivered almonds.


For the brownie
1/2 cup teff
2 cups water
1/4t coarse sea salt
1/3 cup cocoa
1/3 cup agave nectar
1T milled flax seed
Sea salt to taste

For the blueberries
2 cup blueberries
2T slivered almonds
1T lemon juice
2T agave nectar
1T milled flax seed


Make the brownie, then the blueberries.
Add the teff to a small sauce pan with a lid and toast for 2 minutes on medium heat.
Add the water, bring to a light boil, cover, reduce heat to low and simmer for 20 minutes or until most of the water has been asorbed and the teff is pulling away from the sides.
Add the cocoa and agave.
Stirring frequently, cooking another 3 minutes uncovered on low.
Remove from heat and add the flax seed.
Stir to combine. You should have something similar in consistency to brownie batter.
Pour the batter into a 3″x9″ baking dish.
Let stand to cool uncovered for 15 minutes.
Cover with plastic wrap and chill for another 15 minutes in the refrigerator to setup.
Puree all of the blueberry ingredients except the flax seed.
Add the flax seed, stir to combine and return to the freezer for 15 minutes to setup.
Remove the brownie from the fridge, carefully turn out and cut in half width-wise.
Spoon out the blueberries over the top.


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