Gluten-Free Olive Oil Cake Recipe with Teff and Veggies

Ingredients

• 1 cup teff grain (either brown or ivory)
• 2 teaspoons salt, divided, plus more to taste
• ¼ cup plus 3 Tablespoons extra virgin olive oil, divided, plus more to drizzle on plate
• 4 medium carrots, cut into bite-sized pieces
• 6 small stalks or 4 medium stalks broccolini, cut into bite-sized pieces
• 1 ½ cups cooked chickpeas (1-15 oz can, rinsed and drained)
• 2 Tablespoons za’atar plus more for garnish
• ½ – ¾ cup plain yogurt (dairy or non-dairy)
• 1 lemon
• 1/4 cup roughly chopped toasted hazelnuts
• ¼ cup roughly chopped cilantro
• Freshly ground black pepper, to taste