I’m a little late, but Happy New Year! I hope you’re enjoying your 2015 so far. Wishing you all a great year ahead with lots of delicious food.
I know we’re already halfway through January, and I haven’t been able to keep up with my blog, but rest assured that recipes are on its way – bear with me 🙂
I’m sure some of you might still be detoxing from holiday eats. Or maybe you want to incorporate new meals. Well, I’ve got one protein-packed breakfast item for you: teff porridge.
If you don’t know what teff is (I sure was new to it when I saw a recipe), it’s the smallest grain in the world, native particularly in Ethiopia. It is a seed that is similar to quinoa, full of protein, fibre, and iron. What’s also great is that it is gluten-free for many of you who are gluten intolerant! Typically, it can be ground in a flour to make a crepe (similar to dosa), but it has been used in many gluten-free baking. I’m going to show you how to make a breakfast porridge out of it! I make it for the week, and it stores really well in the fridge. Keeps me feeling full for most of the morning at work. It’s so versatile, you can create so many different flavours of porridge. Today’s porridge will be chocolate – who doesn’t want to start their day with chocolate?
Makes 3-4 servings
- 3/4 cup teff
- 1 1/4 cup water
- 1 1/4 cup milk of choice
- 2 tbsp cocoa powder
- 1/2 tbsp coconut oil
- 1 tsp vanilla extract
- pinch of salt
- sweetener, to taste (agave, maple syrup, coconut sugar all work!)
- berries or other fruit of choice (like bananas)
- nuts or seeds to garnish (optional)
Place milk and water, cocoa powder, coconut oil, vanilla, and salt in medium saucepan and heat until boiling. Lower the heat to medium-low. Add the teff and stir. Cover and bring it to a simmer for 15-20 minutes, making sure to stir occasionally to prevent the teff from sticking to the bottom. At this point, you may notice it becomes a polenta like mixture. If it is too thick, you can add more milk.
Add sweetener and fold in berries or other fruit of choice. Top with nuts or seeds! If storing in fridge, it might gel up like polenta. You can add a bit of milk and microwave it to reconstitute it. Enjoy!