A breakfast worthy of this holiday

November 23, 2006

Teff porridge. Looks like Coco Wheats. Smells like Coco Wheats. Tastes nothing like Coco Wheats. But that’s okay. It’s really good…if not better than Coco Wheats.

The texture is amazing – it’s crunchy and smooth, all at the same time. I will be rotating this into my weekend breakfast plans.

Teff Porridge

off the Bob’s Red Mill package

2 cups water

A pinch of salt

1/2 cup whole grain teff

Honey

Dried fruit of choice (I used cranberries, because…well, it’s the season)

Bring the water and salt to a boil. Add the teff – stir, cover, and reduce the heat. Simmer the teff for 15 to 20 minutes or until the water has been soaked up by the grain. Stir occasionally. Once it’s done, stir in honey to taste and a handful of dried fruit.

Eat. Smile. Give thanks.
Be Sociable, Share!

{ 1 comment… read it below or add one }

Shannon December 3, 2006 at 10:35 am

Oooh! I will have to try out this recipe. I have made rice and quinoa dishes for breakfast, but have not ventured into the world of teff just yet. Yum!

Leave a Comment