• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Salads

    Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill

    Published May 16, 2017

    Jump to Recipe Print Recipe

    Warm lentils and roasted spring vegetables get a tangy boost from herbaceous yogurt sauce, briny feta, and crunchy almonds in this protein-rich roasted beet & carrot lentil salad. Adapted from Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons.

    delicious Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill

    We're just back from a 2-week romp on the East Coast (more on that later!) But today I'm excited to share this roasted beet & carrot lentil salad from Andrea Beamis's beautiful new cookbook Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons.

    Tumbleweed Farm view

    box of eggs

    Andrea isn't your garden-variety food blogger; she's a legit farmer in Northern Oregon and spends what seems like all day, every day tilling the soil, planting, weeding, watering, raising chickens, and selling her bounty at farmer's markets and in CSA boxes with the help of her beau Taylor and trusty dog Henry. I don't know how Andrea finds the time to develop and shoot beautiful recipes while being a full-time farmer, let alone write and shoot an entire book, and still be one of the best-natured, down-to-earth people I've ever met. I'm thinking it's either the good, clean air or really strong coffee...

    dog at Tumbleweed Farm

    Tumbleweed Farm veg

    I had the pleasure of visiting Tumbleweed Farm last summer with Emma during a trip to the Columbia River Gorge outside of Portland. Tumbleweed gets a stunning view of Mount Hood which, in mid June, was still dusted with snow. Immaculate rows of every vegetable you can imagine peppered the sprawling 6 acres. We wandered through the veggies as Andrea fed us juicy cherries and freshly picked snap peas. We ogled her prop collection and saw where her cooking and photo magic happen, and traded cookbook battle stories. Then Andrea sent us on our way with a warm hug and crate of eggs. On a trip where everything went wrong, Tumbleweed was a welcome breath of fresh country air.

    dog

    flowers umbleweed Farm

    dill at Tumbleweed Farm

    To say I was excited to get my hands on Andrea's book this spring would be an understatement. Everything about the book takes my breath away, from the innovative recipes for every season, to the bold photography – a mix of plated shots (one for every recipe) and snaps of the farm in action – to the unfussy styling (with help from the talented Ashley Marti) to Andrea's prose about how her life "took a turn for the dirt." Recipes are organized seasonally and include a good mix of savory dishes, sweet treats, and drinks, with lots of recipes friendly to vegan, vegetarian, and gluten-free diets.

    Beets

    ingredients on table

    After bookmarking just about every recipe, so far I've made the Spring Celebration Bowls (steamed quinoa topped with roasted asparagus, tahini sauce, and a fried egg), Honey Cardamom Lattes (coffee whipped with a spoonful of almond butter, honey, and spice), and this glorious platter salad. Others at the top of my list are:

    • Sweet Potato Tart with Hazelnut Oat Crust (vegan, GF)
    • Spiced Cauliflower with Honey Tahini Sauce (vegan, GF)
    • Beet Pickled Eggs (GF)
    • Crispy Broccolini & Chickpea Salad (GF)
    • Kholrabi Fritters with Garlic Herb Cashew Cream (vegan)
    • Crispy Smashed Potatoes with Herbed Yogurt (GF)
    • Mustard Greens & Gruyere Quiche with Almond Crust (GF)
    • Sweet Corn & Summer Squash Coconut Milk Chowder (vegan, GF)

    Roasted Beet & Carrot

    mixing Yogurt & Dill

    We whipped this salad up before we left for our trip primarily as a way to use up odds and ends from the fridge and to have something healthy to eat on the plane. Like all of Andrea's recipes, this combines a nourishing base (simmered lentils) with a seasonal topping (roasted beets and carrots) and a drizzle of something tasty (herbed yogurt, feta, and toasted almonds).

    putting feta on Roasted Beet & Carrot Lentil Salad

    The roasted vegetables on their own taste like crack – we had trouble saving enough for the salads, we just wanted to pop them in our maws straight from the oven. But we're glad we did, because they were the perfect sweet foil for earthy lentils, salty feta, and tart yogurt kissed with dill and garlic.

    Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill with cookbook

    I highly recommend this roasted beet & carrot lentil salad for a laid-back lunch or light supper when root vegetables are at their peak – spring, fall, or winter here in California. It also makes a pretty plate for entertaining. And I *also* highly recommend picking up a copy of Andrea's beautiful book to feed the soul of your inner farmer.

    close up of Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill

    More Salad Recipes:

    • Vegetarian Cobb Salad with Grilled Tofu & Coconut Bacon
    • Apple Chicory Salad with Fennel, Walnuts, and Grana
    • Summer Vegan Green Goddess Salad
    • Duck Egg Salad with Curry and Dill

    *Thanks for reading! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this lentil salad, I’d love to see! Tag your Instagram snaps @The_Bojon_Gourmet and  #bojongourmet.*

    Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill
    4.86 from 14 votes

    Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill

    Print Recipe Pin Recipe
    Warm lentils and roasted spring vegetables get a tangy boost from herbaceous yogurt sauce, briny feta, and crunchy almonds in this protein-rich roasted beet & carrot lentil salad.
    Alanna Taylor-Tobin
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total: 40 minutes
    Servings: 4 servings

    Ingredients

    • 1 1/2 cups (200 g) French green lentils, rinsed and picked over
    • 1 small yellow onion, quartered
    • 1 large bay leaf
    • fine sea salt
    • freshly ground black pepper
    • 1 bunch beets (any color, or a combination), scrubbed, trimmed, and cut into eighths
    • 1 bunch carrots, scrubbed, trimmed, halved lengthwise (if small) or cut into 1/2-inch slices (if large)
    • 3 tablespoons (45 ml) olive oil, more as needed
    • 1 cup (235 ml) plain full-fat yogurt
    • 1 large clove garlic, put through a press or minced
    • 1 tablespoon (15 ml) fresh lemon juice, more as needed
    • 1/4 cup parsley, chopped, plus more for garnish
    • 1/4 cup dill, chopped, plus more for garnish
    • ~4 ounces feta cheese, crumbled
    • 1/2 cup (70 g) toasted almonds, coarsely chopped if whole

    Instructions

    • Position a rack in the center of the oven and preheat to 425ºF.
    • Place the lentils in a medium saucepan, cover with 3 inches of water, and add the onion and bay leaf. Place over high heat, bring to a boil, then reduce the heat to low and simmer until the lentils are tender but still holding a shape, 20 to 30 minutes. Add 1 teaspoon salt toward the end of the cooking time, and more water if needed. Drain the lentils and discard the onion and bay leaf.
    • Meanwhile, toss the beets and carrots with 2 tablespoons of the olive oil and 1/2 teaspoon each salt and pepper. Roast in the oven until browned and tender, tossing them halfway through cooking, 25 to 30 minutes.
    • In a small bowl, whisk together the yogurt, garlic, lemon juice, chopped parsley and dill, 1/4 teaspoon salt, and the remaining 1 tablespoon olive oil.
    • When ready to serve, toss the lentils with a drizzle of olive oil, a good squeeze of lemon, and (if needed) salt and pepper to taste. Place the lentils on a large platter (or divide among 4 plates or shallow bowl) and top with the roasted vegetables, feta, extra herbs, and almonds. Drizzle with the yogurt sauce and pass extra sauce at the table. Serve warm or at room temperature.

    Notes

    This gloriously nutritious platter is adapted (barely) from Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons by Andrea Beamis.
    Nutritional values are based on one of four servings.

    Nutrition

    Calories: 546kcalCarbohydrates: 70gProtein: 30gFat: 26gSaturated Fat: 8gCholesterol: 33mgSodium: 510mgPotassium: 1579mgFiber: 28gSugar: 19gVitamin A: 13530IUVitamin C: 25mgCalcium: 350mgIron: 7.5mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill on plate

    You might also like...

    EntreesSaladsSide DishesGluten-FreeVegetarianSpringWinter
    « Hibiscus Berry Smoothie Bowls {gluten-free, vegan}
    Jasmine Ice Cream with Cacao Nibs & Dark Chocolate Magic Shell »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Andrea Bemis says

      May 17, 2017 at 11:15 am

      I'm all warm and fuzzy over here Alanna! Thanks for dishing up a great meal from the book. Swing on by the farm anytime you find yourself back in the hood! xoxo

      Reply
      • Shahira says

        June 09, 2017 at 8:17 am

        I'm a local Hood River girl.. so fun to see your recipes on Pinterest!! Love your cook book and your fresh veggies.
        Shahira

        Reply
        • Alanna says

          June 09, 2017 at 11:46 am

          Aw, thank you! I wish I lived there - SO beautiful. :)

          Reply
    2. Millette says

      May 17, 2017 at 1:09 pm

      Thank you so much for offering her recipe, two of my favorite vegetables and the feta sauce with lentils and almonds are over the top!

      Reply
      • Millette says

        May 17, 2017 at 1:11 pm

        I'd like to add small amount of feta to the yogurt sauce.....

        Reply
        • Alanna says

          May 19, 2017 at 4:50 pm

          Do it! ;)

          Reply
    3. Jessica says

      May 17, 2017 at 6:35 pm

      Aaaah roasted root vegetables are SO like crack. Everything about this sounds amazing - I can't wait to try. Also these photos are drop dead gorgeous. As are you <3

      Reply
      • Alanna says

        May 19, 2017 at 4:51 pm

        Thanks, lovely! Right back atcha. <3

        Reply
    4. Julia @ Happy Foods Tube says

      May 17, 2017 at 11:25 pm

      Beautiful looking salad. I don't buy lentils often as I never know what do do with them :) Thanks for the inspiration. Can't wait to try it! Btw, beautiful photos!

      Reply
      • Alanna says

        May 19, 2017 at 4:54 pm

        Aw, thank you Julia! I've become a real lentil fan lately. Two other favorites are this and this .

        Reply
    5. Sara says

      May 24, 2017 at 11:32 am

      Long time listener, first time caller. I have your book and I just wanted to say that I am loving it so far. I've been baking with alternative flours for over 10 years, and I have not found many bakers embrace it like you have. It's like your cookbook and I are meant to be. ;) I love that you included the part at the end of the book where you discuss the flours, tastes, reasons you use it, and even include reasons why you don't use some flours. I just made your peach custard pie last night. Delicious!! I love that you have professional baking experience.. I've had many recipes fail from bloggers that just don't have the experience to provide recipes with consistent results. Thank you for your recipes and keep up the hard work, your experience/expertise is appreciated!

      Reply
    6. Asha Shivakumar says

      May 24, 2017 at 6:03 pm

      This is such a vibrant and healthy one Alanna. Gorgeous. xx

      Reply
      • Alanna says

        May 26, 2017 at 11:35 am

        Aw, thanks darling! <3

        Reply
    7. Shikha @ Shikha la mode says

      May 25, 2017 at 8:08 pm

      Anytime any food gets compared to crack, that means it has to be good!!

      Reply
      • Alanna says

        May 26, 2017 at 11:34 am

        Completely! ;)

        Reply
    8. Tisha Riman | The Nourished Mind says

      June 14, 2017 at 4:02 am

      I made this for dinner and it was delicious! Thanks for sharing :)

      Reply
      • Alanna says

        June 14, 2017 at 7:48 am

        Aw, so glad you liked it!

        Reply
    9. Marie says

      July 06, 2017 at 9:03 pm

      I'm not following what to do with the herbs. The ingredients call out 1/4 c each dill and parsley, plus more for garnish. In the in, it says use 'extra herbs'. The extra is throwing me off - is that the extra for garnish and if so where does the 1/4 c get used?

      Also, any idea how much a bunch of carrots weigh? Mine come in bags...

      Reply
      • Alanna says

        July 06, 2017 at 10:53 pm

        Hi Marie! Sorry about that - the chopped herbs go in the yogurt sauce, and the extras get scattered over the top of the dish. Thanks for catching my error - I've updated the recipe! As for the carrots, I think about 3 or 4 large carrots from a bag would equal 1 bunch of smaller carrots. Let me know how you like the dish!

        Reply
    10. Heather says

      July 13, 2017 at 12:42 pm

      What gorgeous photos!! I found this recipe while searching for one using both beets and lentils and BOOM, here I am. Making this today. We love the Hood River area and live close by. Glad you got to come visit, it is a lovely place to be!

      Reply
      • Alanna says

        July 15, 2017 at 5:41 pm

        Lucky you to live in such a gorgeous place! I'm so glad you found your way to this space, and I hope you love Andrea's recipe. :)

        Reply
    11. Liv says

      July 15, 2017 at 10:02 am

      I tried out this recipe and absolutely loved it! I love the combination of ingredients and the dill sauce was a nice touch to the dish.

      Reply
      • Alanna says

        July 15, 2017 at 5:08 pm

        Yay! So glad you liked it! Thanks for the sweet note. :)

        Reply
    12. Meredith says

      November 09, 2017 at 8:57 am

      Saw this on Pinterest being sold: Don't know if this is your catering/ delivery business or not but I saw this recipe being sold by a company called The Custom Plate. If you are not aware, thought you might like to check it out. https://thecustomplate.com/products/roasted-beet-carrot-lentil-salad-with-dill-dressing?variant=45324290184

      Gorgeous dish!

      Reply
      • Alanna says

        November 12, 2017 at 12:37 am

        Thank you so much for letting me know! I sell my photos as stock images so I'm guessing that's where they got it.

        Reply
    13. Christa says

      December 15, 2017 at 5:06 am

      This looks wonderful! Any suggestions on making this vegan, i.e. substitutes for yogurt and feta?

      Reply
      • Alanna says

        December 15, 2017 at 4:53 pm

        Hi Christa, you could try a dairy-free plain yogurt (I like Kite Hill and Forager) and maybe olives in place of the feta for some briny goodness? Let me know how you like it!

        Reply
    14. Tricia says

      January 01, 2018 at 1:28 pm

      I made this for supper this evening - absolutely delicious! I am not a fan of dill, so I left it out. Will definitely be making it again.
      Thank you!

      Reply
      • Alanna says

        January 01, 2018 at 1:59 pm

        I have mixed feelings about dill, too - so glad it was still delish!

        Reply
    15. Barbara Alfeo says

      January 05, 2018 at 4:16 pm

      I love this! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?

      Reply
    16. Sara Krohn says

      April 10, 2018 at 4:17 pm

      I just made and ate this tonight. tomorrow night i'll have enough patience to add the sliced almonds. It was everything i had hoped it would be ! With leftovers, even. Thank you!!

      Reply
    17. Marie says

      October 29, 2018 at 3:23 am

      Our favourite recipe now!
      We cooked rather Hokkaido instead of beet...

      Delicious, thanks for sharing!
      Regards from Prague,

      Marie

      Reply
      • Alanna says

        October 29, 2018 at 3:43 pm

        Super glad to hear you liked it! Enjoy :)

        Reply
    18. Melissa says

      April 21, 2019 at 8:00 pm

      I made this today for our easter lunch. It was delicious.

      Reply
      • Alanna says

        April 21, 2019 at 10:23 pm

        So glad you liked it! Just curious why the 4 stars? Did you think it could be improved? Thanks for any feedback!

        Reply
    19. Best Instapot says

      November 02, 2019 at 3:49 am

      I like this very much because it will be my recommendation for the upcoming Thanksgiving dinner in my family’s

      Reply
    20. Annaleigh christie says

      November 14, 2019 at 8:13 pm

      I made this is the spring and my friends LOVED it. They thought it was so fancy and complex. I am going to make it using red beats and purple carrots at for a Christmas potluck and it will be holiday colors! It’s a go to at my dinner parties now. I’ll post a pic of the holiday version.

      Reply
      • Alanna says

        November 14, 2019 at 10:48 pm

        I'm so glad you like it! I can't wait to see the festive holiday version too. :)

        Reply
    21. Anne says

      June 23, 2020 at 9:17 am

      An excellent salad enjoyed by all the guests! Highly recommended. ♥️♥️♥️

      Reply
    22. Taryn says

      October 06, 2020 at 9:24 am

      I halved this recipe and made it for dinner for myself last week. SO tasty. The lemon yogurt sauce provided the perfect tanginess (is that a word?) to complement the lentils and roasted veggies. Plus, it's always a bonus when a dish looks as gorgeous as it tastes! I had leftovers for two more meals and definitely hope to make this again.

      Reply
      • Alanna says

        October 12, 2020 at 4:54 pm

        I'm SO glad you enjoyed it! I absolutely adore this cookbook and the recipe. :)

        Reply
    23. Olga Byakina says

      April 27, 2021 at 7:21 pm

      This was on my Pinterest board for a long time and I finally made this salad today. It came out amazing!!!!! Definitely saving this recipe!

      Reply
      • Alanna says

        April 27, 2021 at 10:22 pm

        I'm so glad it was worth waiting for! Feel free to give it a star rating if you like. :)

        Reply
    24. Angie N says

      December 06, 2022 at 8:23 pm

      I made this for a teacher appreciation lunch at my sons school tomorrow. Followed all directions pretty much as written except I roasted beets and carrots at 400 convection roast setting on my oven. I put a small portion of the salad together tonight just to make sure it tasted good. It is SO delicious! I added a touch more salt to the dressing for my palate but that in itself is so yummy. I put a dollop on some simple Yukon gold roasted potatoes I had and recommend that to anyone reading! I’m hoping it goes over well with the teachers but I will definitely make this for myself again (especially the dressing!).

      Reply
      • Alanna Taylor-Tobin says

        December 06, 2022 at 9:33 pm

        I'm so glad you love the salad, I hope it's a huge hit at the lunch tomorrow! Definitely going to try this dressing on roasted potatoes – YUM! Thanks a bunch for the note, rating, and tip!

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Coconut Bacon Recipe

    4-Ingredient Vegan Coconut Flake Bacon

    Oatmeal Teff Chocolate Chip Cookies (GF)

    Lofty Gluten-Free Lemon Poppy Seed Cake

    Gluten-Free Lemon Tart with Almond Flour Crust

    Footer

    Instagram

    I’ll just be here eating gooey #glutenfree #blon I’ll just be here eating gooey #glutenfree #blondies all day long 💅

https://bojongourmet.com/gluten-free-blondies-dairy-free/

#chocolatelover🍫 #recipereel #glutenfreebaking
    The calendar might say “spring” but Mother Nat The calendar might say “spring” but Mother Nature seems to be saying “stay the heck inside and bake blondies!” 

It's pouring again here in NorCal and I'm grateful to be able to stay inside baking today. Hope everyone's staying safe and dry out there too. 

These gluten-free blondies are made with oat flour, sweet rice flour, and tapioca flour for a chewy, tender texture. Easy to make from start to finish in under an hour and perfect for mid-week chocolate cravings. 

Loaded with chocolate and nuts if you like (we like nuts here at TBG but they’re optional.) I’ve tested these with both melted butter and with oil (shown here) so they can easily be dairy-free as well. 

Recipe linked @the_bojon_gourmet. Bojon appétit! 

https://bojongourmet.com/gluten-free-blondies-dairy-free/

#blondies #glutenfreebaking #gf #dairyfree #gfbaking #cookiebars
    Is quiche pie? I hope so because it's #piday and Is quiche pie? 

I hope so because it's #piday and I'm sharing this cheesy spinach & leek quiche in a flaky gluten-free crust! 

The trick to getting a crisp crust is 
1. parbake the crust before adding the filling
2. brush the crust with egg white – this creates a barrier between the crisp crust and custardy filling
3. bake on the lower rack of the oven (preferably on a pizza stone if you've got one)

You'll get a golden, crisp bottom crust that keeps well for a couple of days in the fridge. 

Quiche filling & crust recipe linked @the_bojon_gourmet 

Happy #pieday my friends! 

https://bojongourmet.com/gluten-free-quiche/
    Next up for #piday: luscious GF & vegan chocolate Next up for #piday: luscious GF & vegan chocolate pie! 🍫

This recipe starts with a GF graham cracker crust (bonus points if you make it with my GF teff grahams!) 

Next add a creamy chocolate filling made in a blender with peanut butter (or cashew butter, almond butter, hazelnut butter, or tahini) 

Pipe the top with cashew cream and shower with chocolate shavings and graham crumbles. 

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/vegan-chocolate-pie-gluten-free/

#chocolatepie #veganbombs #plantbaseddesserts #pieday #veganpie #veganpies
    Counting down to #piday (3.14) with this GF & vega Counting down to #piday (3.14) with this GF & vegan key lime number. 💚

This no-bake pie tastes so fresh and bright. There's a toasty crust laced with cinnamon, coconut, and macadamia nuts. The creamy cashew filling is toe-curlingly tangy and just sweet enough. 

Both components are made in a blender with just a few minutes of active time and the pie keeps like a dream for days. 

Recipe linked @the_bojon_gourmet 

#keylimepie #plantbasedfoods #glutenfreepie #nobakedessert #paleodessert #f52farmstand 

https://bojongourmet.com/vegan-key-lime-pie-paleo/
    Twas a good week for cookies - but not much else! Twas a good week for cookies - but not much else! 

I had a pinched nerve in my ribs which felt like being stabbed in the side with a knife - so painful! This was probably caused by some overzealous (on my part) chiropractic work that had unintended consequences. 

Thank goodness for muscle relaxants and non-force chiros, I'm feeling much better after a very painful ~10 days! 

In other news, COOKIES. These oatmeal teff chocolate chip cookies were a late addition to my book, and I shared them on TBG 7 (!) years ago. 

I've been craving these cookies lately and wanted to see if they could be made refined sugar-free with coconut sugar (they can!) and I made some updates to the post body as well. 

Love love love the butterscotchy flavor of teff here, which pairs beautifully with chewy oats, toasty walnuts, and bittersweet chocolate. When perfectly underbaked, these stay moist and chewy for days. Or chill the dough balls and bake them off to order for warm, fresh cookies every day. Bojon appétit!

Recipe linked @the_bojon_gourmet. 
https://bojongourmet.com/gluten-free-oatmeal-teff-chocolate-chip-cookies-cookie-mix-gift-in-a-jar/

#teff #teffflour #glutenfreecookies #alternativeflours #alternativebakerbook #alternativebaking

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack