Teff Porridge Recipe

Teff, a very nutritious ancient African grain, is easy to digest and teff porridge will leave you feeling satisfied for the whole morning. It is gluten-free and also very low on the allergy scale because it has rarely been used in Western diets. Teff has a nutty flavor and is high in iron. Eating this delicious alternative to oatmeal is especially important for us girls during our period as we lose iron and are more susceptible to anemia – fun!

If you are unable to find teff in your local health-food store, this recipe can also be made with quinoa.

Ingredients:

Makes 3 to 4 servings

• 250ml wholegrain teff
• 750ml filtered water
• 2tsp cinnamon
• ¼tsp ground cloves
• 1 large apple, chopped
• ¼tsp gray sea salt or pink rock salt
• 125g walnuts, almonds, or hemp seeds
• 2tbsp raw honey (or to taste)
• Unsweetened almond milk for serving (to taste)

Directions:
1. Set a heavy 2 litre saucepan over medium heat. Add the teff, stirring frequently for 3 to 6 minutes until the grains give off a mild, toasted aroma and begin to pop. (You will see little white dots of popped grain, but may not hear the popping.)
2. Take the pan off the heat and, standing back to avoid spatters, add the water and spices. Stir well to combine.
3. Turn the heat to low-medium, then cover and simmer for 10 minutes, stirring often to prevent the grains from sticking to the bottom.
4. Add the chopped apple and salt. Stir and heat for a few minutes. Add nuts or seeds before serving.
5. Serve warm with a drizzle of raw honey and almond milk.

This recipe is taken from Meals That Heal Inflammation, by Julie Daniluk