Try this delicious recipe as for breakfast, or as a healthy dessert. You can use either brown or ivory teff grain.
1. Place a medium-sized pot over medium heat. Add the teff and toast, stirring frequently, until it starts to pop and becomes fragrant. Stir in the apple cider and a pinch of salt and bring to a boil, then lower the heat and simmer for 30-35 minutes, stirring occasionally, until the cider is absorbed and the teff has thickened to a porridge. Stir in the butter.
2. Divide the porridge evenly among bowls and top with the apples, walnuts, and yogurt. Serve immediately. Store leftovers in an airtight container for up to a week. Reheat in a pot over a low flame, stirring in more cider or water to reconstitute.
1 cup teff grain (brown or ivory)
3 cups apple cider
pinch salt
1 teaspoon unsalted butter (dairy or non-dairy)
1/4 cup plain yogurt (dairy or non-dairy)
1 apple, chopped
1/4 cup chopped toasted hazelnuts
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The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.
