Teff Porridge with Figs, Walnuts and Honey is an easy introduction to this tiny, but mightily nutritious grain, packed full of protein. A simple delicious vegan breakfast!
½ cup Maskal Teff® brown or ivory grain
1½ cups water plus 1 tablespoon
Generous 3 finger pinch of warming spices (i.e. ground clove, cardamom, nutmeg, cinnamon, allspice or 5 spice)
Generous 3 finger pinch of kosher salt
6 figs, sliced (or substitute dried figs, adding to the cooking teff for the last 5 minutes, to plump up)
2 tablespoons honey or maple syrup
2 tablespoons walnuts, crushed, or substitute any other nut
In a small pot, toast teff over medium-high heat until it begins to pop and smells nutty, stirring often – about 3 minutes.
Once you hear its adorable popping, add water slowly along with spices and salt.
Bring to a boil, cover and simmer on low heat for 10 minutes. Give a quick stir. If it seems too thick, add a bit more water to get to your desired consistency. Cook a couple more minutes.
Divide among 2 bowls and top with sliced figs, walnuts and a generous drizzle of honey.
To read Sylvia's full post on this recipe, go here.
THE TEFF COMPANY
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.