Bye bye, oatmeal! There’s a new breakfast in town and its name is Teff.
Okay, teff isn’t new to the world. But its only recently that the Ethiopian grain is just gaining notoriety in the states. It’s gluten free, high in fiber, calcium, and protein. Don’t be surprised if you start hearing it referred to as a super grain.
Besides its nutritional merit, here’s what we like about teff: It’s versatile! It can be used to make veggie burgers, eaten as a savory side dish like rice, and placed in stews. It has a texture similar to grits or hot cereal with a nutty flavor. When made as a porridge, it makes for a somewhat exciting hot breakfast.
Cooking teff is like cooking oatmeal. It’s easy but don’t take your eyes off of it unless you enjoy scrapping burned grain off the bottom of your cooking pan.
1 cup of teff + 3 cups of water + 1 tsp of vanilla extract + a pinch of salt
1. In a sauce pan, bring teff and water to a boil.
2.Lower heat and stir every few minutes. Cook for 15-20 minutes or until teff has absorbed the water (it will become very thick as pictured above).
Let us know if you’ve tried teff and what you like to mix it with?