Tiny yet powerful teff leads all the grains in its nutrient content – especially in its calcium, iron, resistant starch, and protein content. This gluten-free grain with its high fibre content has become our newfound love.
On a stovetop cook 1 cup of teff with 3 cups of water for approximately 20 min. Stir occasionally. Usually, it thickens when it is cooked completely. Add flaxseed powder, chia seeds, raisins and figs while it is hot. Stir in 1 cup of milk if it is too thick. Let it cool to a lukewarm temperature. Now your porridge is ready. Teff has an earthy flavour. To make it more flavourful you can add a pod of cardamom and one teaspoon of rose water (optional). You can mix in the remaining fruit.
Makes 5 to 6 servings.
You can store the porridge in the fridge and scoop out a small amount every day. To 1/2 cup cooked porridge, you can add fruits, nuts or seasonings of your choice after warming it up. It stores in the fridge for 1 week. Alternatively, you can freeze the porridge in serving size containers and warm it up and garnish as necessary.
|1 cup teff|
|1 tablespoon of flaxseed powder|
|1/2 teaspoon of chia seeds|
|1/4 cup of raisins|
|1 dried fig or 2 dates, chopped|
|1 cup of plant-based milk (soy or almond milk)|
|Fruits (any, all,or none)|
|1 banana, sliced|
|1 small apple, cubed|
|1 Bosc pear, cubed|
|1/4 cup of mango, sliced|
|1/4 cup of pineapple, cubed|
|1/4 cup of blueberries|
|1/2 ounce of nuts (almonds or walnuts), optional|