I have been an admirer of Alice Medrich's baking since I first visited her jewel of a shop Cocolat in Berkeley many years ago. I adored the beautiful elegance and deliciousness of her creations and applauded that, to my taste, they had the perfect level of sweetness. When we were speakers at the JCC in San Francisco, on book tour, I was impressed by her description of the motivation behind writing her most recent book Flavor Flours. Rather than focusing on the trendy theme of gluten intolerance, Alice went beyond it to take up the challenge of utilizing other flours to make the most of the unique flavor and texture they have to offer. We tend to think of flour as wheat in origin but actually myriad substances such as nuts rice, corn, and even seeds are considered flour when ground to flour consistency. Flour refers more particle size than to origin of ingredient. As soon as we returned from book tour, I lost no time in trying out one of the recipes whose description intrigued me the most: the Bittersweet Teff Brownies. Alice's headnote reads: "These moist and deeply chocolate brownies have a light, rather elegant melt-in-your-mouth texture. Teff flour has a nuance of cocoa flavor to start with, so it is a natural choice for brownies." And they were just as promised! The day they were baked they were quite fragile but on the second day they held together beautifully. Alice advices that the brownies can be refrigerated for up to three days but, as we were away for a week on continued tour event, we discovered that they were still fabulously moist and having found some ganache stored in the fridge, along with some caramel sauce made many months ago that still had not crystallized, they made an absolutely terrific dessert!
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