Teff is an ancient Ethiopian grain that happens to be the worlds smallest! It’s high in protein & gluten-free.
This morning we had a delicious bowl of teff porridge with fresh blueberries, and toasted seeds – pumpkin, sunflower, sesame, chia and sliced almonds.
Not saying this is a simple meal that we always have the ingredients for but it’s super easy to make and doesn’t require a lot.
If you ever see teff grain, buy it, then cook it with 3 parts water and enjoy with toppings likes these. I really think you’ll love it!
Plus, this tiny grain is really great for you with lots of protein, magnesium and fiber so it keeps you nice and full!!
Teff Porridge with Blueberries & Toasted Seeds
- SERVES: 2
- TOTAL TIME: 18min
2/3 cup teff
2 cups water
1/2 tsp cinnamon, optional
3 tbs pumpkin seeds
3 tbs sunflower seeds
3 tbs unsweetened shredded coconut flakes
1 tbs butter or coconut oil
1 cup fresh or frozen blueberries
maple syrup or honey, for serving
In a small pot, combine the teff and the water and bring to a boil, once boiling, reduce heat to low and let simmer for about 15 minutes, stirring occasionally. When most of the liquid is absorbed, it’s done.
Meanwhile, in a small skillet, add the butter, the seeds and the coconut flakes and heat over medium-low to gently toast everything. You can also add nuts or any other kinds of seeds you like! Just be sure to watch it so everything doesn’t burn.
If you’re using frozen blueberries, I suggest warming them up before adding to your bowl. This is my personal preference!
When ready to eat, add the teff to bowl, top with blueberries and toasted seeds then drizzle with maple syrup. I also like to add some cream or milk for the texture.
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