Yes, it is sort of an archaic name for such a treat. But, I can’t really use breakfast oatmeal, now can I? I have been baking with Teff for quite some time. But, I have only recently discovered the grain itself. Indigenous to Ethiopia, this tiny grain packs a punch: it’s loaded with both protein and iron. It is such a nice alternative to other rice or corn based porridges. Especially when we’re being careful to rotate the foods in our diet. I like to prepare the teff first, take if off the heat, and then stir in the remaining ingredients. Prepared this way, we’re maintaining the integrity of the nutrients in the foods (i.e., not heating them). The little splash of coconut milk at the end adds some delightful creaminess to the pot – you’d never guess there wasn’t dairy in there….
1/2 cup Teff grain
2 cups water (you can use 1 cup water, 1 cup non-dairy milk here)
1 organic banana, mashed with a fork
1 cup organic blueberries
1 heaping tsp GF cinnamon
1 tblsp agave nectar
2 tbslp organic coconut milk
- Bring 2 cups water to a boil in a saucepan. Add Teff and reduce heat to a simmer (medium-low). Cook until the mixture thickens and the water is absorbed – about 10 minutes.
- Take off the heat. Add remaining ingredients stirring well to combine after each addition.