Maple Walnut Teff Porridge

Teﬀ has been cultivated in Ethiopia for nearly 3,000 years. Teﬀ ﬂour is used to make Ethiopia’s staple ﬂatbread, injera. The teﬀ grain is very small and packs a sweet toasted ﬂavor, making for a wonderful porridge. This hearty recipe is perfect for any morning — serve it steaming hot on a chilly day, or refrigerate a large batch, to enjoy chilled in the summertime.

Filed Under: African Heritage Diet, Main dishes, Breakfast, Vegetarian, Vegan, Gluten-free, Teff

Rating

Average: 5 (1 vote)

Active time

5 minutes

Total time

25 minutes

Yield

2 Servings

Ingredients

1 ½ cups water

½ cup coconut milk

1 cup teﬀ (whole grain, not the ﬂour)

½ teaspoon ground cardamom

1 teaspoon sea salt

1 tablespoon maple syrup

¼ cup walnuts, chopped

Instructions

In a medium sized pot, bring the water and coconut milk to a boil and add the teﬀ.
Quickly lower the heat to simmer.
Stir in the cardamom and sea salt.
Cook (uncovered) for 20 minutes, or until all the liquid is absorbed. Stir every 5 minutes or so, to keep the bottom from sticking.
When the teﬀ is fully cooked, stir in the maple syrup and chopped walnuts to thoroughly incorporate.
Serve hot (or chilled) and enjoy!