Try this delicious recipe as for breakfast, or as a healthy dessert. You can use either brown or ivory teff grain.
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.
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 of 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
Browse our recipe catalogue, containing more than 100 teff recipes!
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. Teff is an ancient grain native to Ethiopia and Eritrea. Explore our website to learn more about teff. Learn how to make traditional injera or discover 100s of teff recipes from breakfasts to desserts.
