Well ladies and gentlemen, I present to you your new breakfast table best friend: teff porridge.
This recipe for teff porridge is a breeze to make and tastes just like apple pie.
Teff is a whole grain native to Ethiopia. It is gluten-free, so it won’t aggravate inflammation from candida. When cooked, the grains take on the texture of softened poppy seeds, and have a rich, nutty sweetness all their own that is perfect for a warm and filling breakfast porridge.
This apple cinnamon porridge is sweet and spiced, and makes a great replacement for oatmeal. Not to mention it can feed a large amount of people in a short amount of time.
Make your next morning a little bit better, get cooking!
½ cup whole grain teff
1 ½ cups water
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
2 tablespoons salted butter
A quarter of an apple, cut into small chunks
½ teaspoon salt
¾ cup unsweetened coconut milk
½ teaspoon vanilla extract
4 packets stevia
Heat a medium saucepan over medium heat. Toast the dry teff grains in the heated pan, stirring frequently, for 3-6 minutes. To the toasted grains, add the water, cinnamon, nutmeg, and 1 tablespoon of butter. Turn the heat to a low boil and allow it to cook, covered, for 10 minutes.
After ten minutes, uncover the pot and stir in the salt, coconut milk, vanilla, and stevia.
While the teff is cooking, place a small saucepan over medium-high heat. To the pan, add the remaining 1 tablespoon of butter. Place your chopped apple chunks into the melted butter. Cook the apple until it is soft, about 3 minutes. If you would like a slightly sweeter compote, you may add extra stevia to taste at this point in the recipe.
Take the apple compote mixture off of the heat and set it aside for now.
Over low heat continue to cook the mixture uncovered, stirring occasionally, for another 5-10 minutes.
You can top this porridge with chopped nuts, butter, or other fruits if you so desire. Serve hot!