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Teff is my favorite grain to make porridge out of. These teeny tiny grains pack a nutritional punch that is perfect to keep me satisfied until lunch time. In just a 1/4 cup there are 5 grams of protein and 5 grams of fiber.
This Ethiopian grain is most known for being ground up into flour and used as the main ingredient in injera, an Ethiopian sourdough-risen flatbread. It is gluten free and a great plant source of iron and calcium.
Teff can be found in most health food stores or purchased online. It's cheaper for me to purchase this grain online from Azure Standard than it is to purchase it from my local health food store. It tends to last quite a while in my house ,so I plan ahead and buy it with my bulk order a few times a year.
When the weather gets cold here in Michigan, all I want is something warm and comforting in the morning. If you don’t currently eat porridge or grains in the morning, it’s time to start! Porridge is no longer the bland and boring breakfast that it used to be. This coconut pecan cookie porridge is gooey, warm, and sweet. After trying this, you’ll wonder why you haven't been eating grains in the morning all along.
Porridge is easy to make in large batches and reheat it throughout the week. If this is what you're doing, leave out the coconut milk and store the cooked grains in the refrigerator for 3-5 days. Add the coconut milk when you're reheating the teff to achieve a porridge-like texture. The cooked grains will thicken while refrigerated, so you may need to add more than 1/4 cup of coconut milk or another liquid to achieve the desired consistency.
Place 1/4 cup of teff grain into a small sauce pan on medium heat. Toast the grain for 3-5 minutes or until it becomes fragrant. Toasting the grain before bringing it to a boil will enhance the grain’s nutty flavor. Add 3/4 cup of water to your small sauce pan and bring it to a boil. Reduce the heat, cover the pan with a lid and the grain will simmer until cooked. The teff is going to soak up almost all of the water much like cooking oatmeal.
Once the water is absorbed, remove the teff from the burner and place it in a bowl. Stir in your coconut flakes and maple butter. Scoop out roughly a 1/4 cup of coconut milk with the cream and stir that into your porridge. The coconut milk adds a rich creamy texture to the porridge. If you don’t have canned coconut milk, use whatever milk you do have and add a small dollop of butter or coconut oil. Lastly, stir in your pecans and enjoy!
1/4 cup of teff grain
3/4 cup of water
1 teaspoon of maple butter
3 tablespoons of coconut flakes
3 tablespoons of pecans
1/4 cup of canned coconut milk with the cream
Bring 3/4 cup of water to a boil, add teff grain, and simmer until all of the water is absorbed. In a small serving bowl, combine the cooked teff with maple butter, coconut milk, and coconut flakes. Top with pecans and serve warm.
Hi! I'm Lacie, an Integrative Nutrition Health Coach turned Food Blogger. Welcome to The Vegetarian LunchBox where I celebrate my passion for vegetarian cooking.