Teff Porridge with Dates, Walnuts & Cinnamon

There’s something about starting the day with a steamy bowl of porridge that just feels right at this time of year (and this part of the world!). It’s warming, nutritious, and energizing! Most of the times we eat oatmeal, and that’s great, but I’m here to tell you about my new favorite little grain- Teff.

You may not have heard of teff before. It’s an ancient Ethiopian grain. If you’ve ever eaten Ethiopian food, it is what those large, bubbly injera crepes are made of. Teff has been grown in Ethiopia for thousands of years and its claim to fame is that it holds the title of smallest grain in the world! Teff is packed with calcium, iron, and fiber. It’s also gluten-free and high in protein so it’s a great option for vegetarians and those of you who are gluten-intolerant.

I really just love it because it makes the most delicious, nutty, and creamy breakfast porridge!

You can find Teff at most health food stores or even online.  Give it a try and tell me what you think. Remember to be creative! the great thing about porridge is you don't need to stick to a recipe. Top with any seeds, nuts or dried fruit you have on hand, and enjoy!

Teff Porridge with Dates, Walnuts & Cinnamon
Makes 6 servings

1 cup whole grain teff (not teff flour)
3 cups boiling water
1 tablespoon organic or pastured butter
1/4 teaspoon cinnamon

4 tablespoons raw honey (or maple syrup)
1/4 teaspoon sea salt
Pitted medjool dates (you can substitute for raisins), chopped
Toasted walnuts (or pecans)
Organic or Pastured Milk (or any kind!) for serving (optional)

Toast the teff grains in a large saucepan over medium heat, stirring frequently, until the grains emit a toasty aroma, about 3 minutes.

Slowly add the boiling water, butter and cinnamon. Stir well. Simmer, covered, for 10 minutes, stirring occasionally to prevent any lumps from forming. Stir in salt and 3 tbsps. honey. Cover and continue cooking until the grains are tender and the porridge is at your desired consistency. Add more water (or milk), if necessary to thin out the mixture.

When the porridge is completely cooked, remove from heat and let sit, covered, for 5 minutes. Ladle into individual serving bowls and sprinkle with walnuts, chopped dates and an extra drizzle of honey. Finish with milk, if desired.