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Apple Cider Teff with Hazelnuts

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Serves:

2

Serves:

2

Try this delicious recipe as for breakfast, or as a healthy dessert. You can use either brown or ivory teff grain.

 

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Instructions

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.

Ingredients

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

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