Sick and tired of oat porridge for breakfast? Or simply don’t like the slimy texture of oats? How about teff porridge for a change?
Contents
FAQ - all about teff
Teff is an ancient, tiny, fine grain that grows mainly in Ethiopia and Eritrea, East Africa, but it’s slowly making its way into the Western countries as well (it’s grown here in Australia as well as in the US, as far as I know).
Teff is loaded with nutrients like calcium and iron as well as resistant starch which fills you up and keeps you going for longer! It’s also naturally gluten-free which makes it an excellent choice when you’re intolerant or celiac.
Teff has a mild, light flavour—some people even say it’s nutty or earthy. This depends a little on the colour of your teff. Ivory teff (a light colour) is milder whereas brown teff (that’s the one I’ve used in my porridge and that you see in the pictures) has that nutty and rich flavour.
When cooked, the tiny teff grains (about the size of poppy seeds) remain grainy and give the porridge a nice texture. This is why I think it’s ideal for those of you who simply don’t like the slimy texture of oats!
eff is, as mentioned earlier, rich in nutrients, especially minerals (iron, calcium, manganese) and fibre (resistant starch).
It’s considered to have a low glycemic index which can benefit blood sugar management. And, as it’s quite filling, it might even help with weight loss.
Ingredients
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- teff - whole grain (not teff flour!)
- water or (plant) milk
- almond butter, pinch of salt and honey or maple syrup, optional
(see recipe card for quantities)
Instructions
It’s really easy—technically, just like you make oat porridge. And you can, of course, tweak it with more flavours and ingredients (I’ve listed some ideas below!).
Step One. Place teff and water or milk in a pot or saucepan and bring it to a boil over low heat.
Step Two. Gently let it simmer until the liquid absorbs and the teff begins to pop and spit (approximately 12 minutes).
Step Three. Stir in additional flavours if you like and top with fresh, seasonal fruit. Serve warm.
Variations
Chocolate teff porridge
Add half a tablespoon (per person) cacao powder before you bring the porridge to the boil. Little lumps will dissolve once the teff begins to absorb the water/milk.
Once cooked, you could also add some dark chocolate and let it melt or add a tablespoon of Nutella or any other chocolate spread. If you like a bit more crunch sprinkle with cacao nibs!
For a chocolate caramel kind of taste, you could also try carob powder instead of cacao. It’s a caffeine-free alternative that has a sweet, chocolatey and slightly caramelly taste.
Nutty teff porridge
While it’s cooking, chop a handful of nuts and/or seeds (almonds, walnuts, pecans, sunflower or pumpkin seeds, etc.). If you have a second hot plate or camping stove, you can even toast them.
When your porridge is cooked, stir in 1 tablespoon almond butter (or nut butter/no-nut butter of choice) per serving. You could also use a hazelnut chocolate spread (like Nutella) for a nougat flavour! Top with chopped nuts.
Fruit teff porridge
Add any fruit you like just before serving. As you can see in the pictures, I used blueberries and a pear. For a tropical flavour, mangoes, bananas or papaya will taste great together with the nutty teff.
You can also add the bananas during cooking as they will soften and add their flavour and sweetness to it. Or mash the bananas and then add them.
Golden chai teff porridge
Per serving, add ½ teaspoon cinnamon, ¼ teaspoon turmeric, and a pinch each of ground black pepper, ginger powder, cardamom and clove.
Substitutions
Since I don’t drink (dairy) milk and can’t always make my own plant milk, I simply use water to make teff porridge. It works perfectly fine.
BUT it tastes quite blunt—which is why I started to add almond butter and a bit of honey. Almond butter (or even a tablespoon of coconut oil) also makes the porridge much creamier!
📖 Recipe
Ingredients
- 130 g / ⅔ cup teff grains, not flour
- 320 ml / 1⅓ cup milk or water
- 2 tbsp coconut oil or almond butter optional, for creamier porridge
- 2 tbsp maple syrup or honey, oprional
Instructions
- Place teff, milk (or water) and coconut oil (if using) in a pot or saucepan and bring it to the boil over low heat.
- Gently let it simmer, stirring occasionally, until the liquid absorbs and the teff begins to pop and spit (approximately 12minutes).
- Stir in almond butter (if using) and other flavours if you like. Top with fresh, seasonal fruit and serve hot.
Notes
- If you only use water, you might want to add some coconut oil or some almond butter at the end.
