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!
Ingredients
½ cup Maskal Teff® brown or ivory grain
1½ cups water plus 1 tablespoon
Generous 3 finger pinch of warming spices like ground clove, cardamom, nutmeg, cinnamon, allspice or even 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
Instructions
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.
Notes
To read Sylvia's full post on this recipe, go here.
