Teff Porridge
A wholesome and creamy teff porridge recipe made with the ancient Ethiopian grain teff. Naturally gluten-free and high in protein, this nourishing breakfast is lightly sweetened with maple syrup, finished with a drizzle of cream, and topped with crunchy almonds and ripe cherries. A comforting, nutritious way to start your day!
Servings: 4 people
Ingredients
- 1 cup teff whole
- 2 cups water plus more if needed for texture)
- 1 cup milk
- ⅛ tsp salt
- 1 tbsp maple syrup or honey or brown sugar, adjust to your taste
- ½ tsp cinnamon ground optional
Toppings (optional)
- ¼ cup almonds toasted, chopped
- ¼ cup cherries or blueberries, banana or mango
- 1 tbsp fresh cream dairy or vegan, optional
Instructions
- Rinse the teff seeds under cold water, until water runs clear.
- Combine teff, water, milk and a pinch of salt in a pot. Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat.
- Cover and simmer for 20-30 minutes, stirring occasionally to preventburning, or until the grain softens to a porridge-like consistency.
- Stir in the maple syrup or honey and cinnamon. Adjust the sweetness and spice level to your liking.
- Remove the pot from heat and allow the porridge to stand for about 5 minutes.
- Serve warm and garnish with fruit & nuts (optional)
Video
Notes
- CONSISTENCY - Stir the porridge regularly while it’s cooking to prevent it from sticking to the bottom of the pan. If you find that the porridge is too thick, you can add more water or milk to achieve your desired consistency.
- SERVING - Double the ingredients by using the 2x or 3x toggle on the ingredients section of the recipe to make it for more than 3 people.
- GLUTEN-FREE? - Yes, this teff porridge is a perfect gluten-free breakfast option
- STORAGE – HOW LONG DOES IT KEEP? - Once the porridge had cooled down, transfer it to an airtight container and place it in the refrigerator. It will keep fresh for 3-4 days!