Chickory Streusel

200g         flour ap

100g         teff flour

50g           chickory ground

10g           cocoa powder

5g              salt

1g              baking powder

250g         sucrose

225g         butter melted and cooled

25g           espresso freshly pulled

  1. Place flour, teff flour, chickory, cocoa powder, salt, baking powder, and sucrose in a bowl and whisk unitl evenly combined.
  2. Add the butter and espresso, and toss with your hands until a fine streussel is formed.
  3. Transfer the streussel to a parchment lined sheet pan and bake at 325 for 10 turn 5 minutes, breaking up the streussel when you rotate the pan.
  4. After 15 minutes, remove the pan from the oven, and while still hot and flexible, break the streussel into very small bitsies.
  5. Cool completely before transfering to delis for storage in the pantry.