The result is like a hearty, spicy cream of wheat, but it’s whole grain, gluten-free (for those who care), iron-rich, and with no added sugar. I added non-dairy subs for vegans. Great for runners, too, from what I hear.
SPICED APPLE TEFF BREAKFAST PORRIDGE
- 1/4 cup whole grain teff (I used Bob’s Red Mill Whole Grain Teff)
- 3 dates, pitted and chopped
- 1/2 an apple, chopped (save some chopped apple for sprinkling on top)
- Pinch of salt
- 1/4 t. pumpkin pie spice
- 1 t. butter or coconut oil
- 1 c. water
- Splash of milk or half & half or coconut milk
- Chopped pecans
Place the teff in a dry skillet and toast, stirring, on med-low heat for about five minutes (till it smells nutty). Meanwhile, place the dates, most of the apple, salt, spice, butter and water in a microwave-safe bowl. Once the teff is toasted, add it to the water mixture and stir till combined.
Cook in the microwave for about 12 minutes (I cooked it at 80% power) stirring every 4 minutes or so. Add a little more water if it gets too dry. When finished, cover the bowl with a plate or piece of waxed paper and let sit for 5 minutes. The porridge should be fully cooked and creamy. If the grains are still chewy, add a little more water and cook for another 1-2 minutes. (Microwave timing depends on your oven.)
Stir in a bit of milk to loosen, then top with remaining chopped apple and pecans. ENJOY.
Pumpkin spice variation: This would be delicious if you added a tablespoon of canned pumpkin before cooking. PUMPKIN SPICE TEFF PORRIDGE! That’s right, I said it, and I’m not going to apologize.