Sweet & Spiced Teff Porridge
This little grain is surprisingly amazing! Smaller than a chia seed, it is the smallest grain known in the world and is the traditional grain of ethiopia. The best part? A fantastic recipe is right on the back of the bag (it’s by Bob’s Red Mill.) I just tweaked it to make it vegan and jazzed it up with some figs and cinnamon. Since this grain is a little rare, you may not be able to find it in a traditional grocery store. I found it at Whole Foods. I first was introduced to this breakfast porridge at a yoga retreat from our lovely and talented chef Meredith. Check her out at Pranaful. Now, usually I shy away from all ingredients that seem abnormal, hard to find, or I am scared of. But I make it a hobby of mine to find one thing on each shopping trip I’ve never cooked and figure out how. It’s how I teach myself. So I urge you to try this recipe…and as fall is near, keep this in mind for cold, stormy mornings. It tastes even better when you’re wrapped up in a blanket with a cup of chai.
1 cup teff
- 3/4 cup pitted dates
- 3 tbsp honey (to be completely vegan, use raw agave)
- 1/4 tsp sea salt
- 1/4 tsp ground cloves
- 1/4 tsp cinnamon
- 1 tbsp earth balance
- 1/4 cup vegan milk (I used coconut milk)
- 1/4 cup pecans (walnuts will work too)
- 3-4 figs
- Optional: granola for garnishing
Toast the Teff over medium heat in a saucepan for 3-6 minutes, stirring frequently. The teff will start to pop and become fragrant.
Add water, earth balance and cloves. Cover and cook for 10 minutes at a low boil.
Add dates, salt and honey and cook for an additional 5-10 minutes, until the porridge thickens. You can always add more water if it becomes too thick.
Take off the heat for 5 minutes before serving into desired portions. Stir in “milk” and top with nuts, granola & figs. The teff can be cooled and stored in the fridge for a few days. To reheat, simply add your desired milk and cook in the microwave for a few minutes. Stir when warm to declump and reintroduce moisture to the teff.
*The recipe states this makes 8 servings, but I like BIG breakfasts, so mine was more like 6. Nutritional info is based on the recipe yielding 8 servings*
For 1 serving of plain porridge, sans milk, pecans, figs and granola (since your choice of toppings may vary):
For 1 serving of the porridge with all toppings listed, sans granola: