This vegan teff porridge with seeds is an incredibly healthy breakfast. Teff is a naturally gluten-free grain which is very small in size but soaks up a lot of liquid. It’s very high in iron and it has a wonderful earthy flavour. It can be used in savoury dishes, like this teff polenta but it can also be very easily transformed into a sweet porridge. This porridge is super creamy and delicious and it needs only 4 ingredients to make. I like to top my teff porridge with different seeds that add additional nutrients to this already good for you breakfast.
This porridge doesn’t require a lot of work. Simply put teff along with cashew milk and water into a pot and cook it for 20 min on the stove. Sweeten it with maple syrup then top it with seeds and this nutrients rich breakfast is ready. If you wish you can use tahini for the topping instead of sesame seeds or sunflower seed butter instead of sunflower seeds. The taste of these seed butters pairs amazingly well with teff porridge. Always use cashew milk for this recipe because it adds the best flavour. Don’t use homemade cashew milk because it’s too grainy in this porridge, always use store bought cashew milk.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious recipes with seeds:
- Seeds Energy Balls
- Vegan Bircher Muesli with Silken Tofu
- Mango Chia Pudding with Vegan Greek Yoghurt
Teff Porridge with Seeds (V, GF)
Ingredients
- 100 g teff
- 300 ml (1 1/4 cup) unsweetened cashew milk
- 300 ml (1 1/4 cup) water
- 15 ml (1 tbsp) maple syrup
Toppings:
- a sprinkle of pumpkin seeds
- a sprinkle of sunflower seeds or substitute with a drizzle of sunflower seed butter
- a sprinkle of hemp seeds
- a sprinkle of flax seeds
- a sprinkle of sesame seeds or substitute with a drizzle of tahini
Instructions
- Put teff, cashew milk and water in a large pot. Mix together.
- Cover the pot and heat it over the stove. When it starts boiling, put the heat to low and cook for 20 min. Check it often while it cooks because teff likes to come up the sides of the pot and it needs to be scraped down (this is why it is useful to use a large pot because this way it doesn't spill over). Somewhere after 10 min of cooking it will start to thicken and with that it can stick to the bottom of the pot so you need to watch it and mix several times in between.
- Turn the heat off and add maple syrup. Mix together.
- Pour teff porridge into a bowl.
- Sprinkle seeds on top. If you wish you can substitute sesame seeds with tahini or sunflower seeds with sunflower seed butter. These seed butters add an additional delicious earthy taste that pairs really well with this porridge.
- Serve warm.
No Comments