You may be wondering why I am posting a recipe for teff porridge at this particular time. Well, I am going to tell you the answer. In an effort to try experimenting with different grains, I purchased a bag of Shilo Farms brown teff several months ago. Needless to say, I stuck it in the back of my kitchen cabinet and forgot about it. Last night, I decided to do some “almost spring” cleaning and I found the package of teff with an expiration date of March 21, 2013. Hence, I give you this recipe which, to my delight, turned out to be a real keeper!
In case you didn’t know, teff is an ancient grain which is native to Ethiopia and is usually ground into a flour to be made into injera, a traditional flatbread. It comes in many varieties, from light to dark, but the darker teff has been gaining popularity over the past few years. Teff is a nutritional powerhouse since it is extremely high in calcium, iron, amino acids and dietary fiber. Since it is gluten-free and has a mild flavor, it is a healthy and versatile ingredient for many gluten-free products.
Teff is usually ground into a flour to make gluten-free breads, but I was more interested in cooking it as a cereal or porridge. This recipe is absolutely amazing, as the cashew cream (which can be made in a snap) complements the teff cereal and mixed berries so well! I felt extremely healthy and energetic after I ate this yummy bowl of goodness. For the record, many of Ethiopia’s famed long-distance runners attribute their energy and health to teff!
This is one of Joe Sponzo’s recipes. Joe Sponzo was Sting and Trudie Styler’s private chef for many years and he often made this breakfast for them. I found it on the website Alignyo. It was delicious!
TEFF PORRIDGE WITH CASHEW CREAM AND MIXED BERRIES
Serves 3 or 4
1 cup brown teff
3 cups water
Combine teff and water in a medium saucepan. Bring to a boil, reduce heat and simmer covered for 15-20 minutes or until the water is absorbed, stirring occasionally. Remove from heat. Let stand for 5 minutes.
1 cup raw cashews
1/2 cup apple juice
1/2 cup unsweetened vanilla almond milk
Blend cashews, apple juice and almond milk in a blender until completely smooth.
Place cooked teff in a bowl with cashew cream on one side and mixed berries on the other side. YUMMO, in the words of Rachael Ray!