125ml (1/2 cup + 1 tsp)water (100 ml is enough for amaranth)
125ml (1/2 cup + 1 tsp)unsweetened soy milk (100 ml is enough for amaranth)
1/16tspceylon cinnamon powder
10ml (2 tsp)maple syrup*
5g (2 tsp)cocoa powder
7.5ml (1/2 tbsp)coconut cream*(just the cream from a can of coconut cream without water)
water from a can of full fat coconut milkif needed
whipped coconut cream
roasted and crushed hazelnuts
cookie crumbs or a whole cookie tucked into pudding
Put teff or amaranth in a pot over high heat and roast it until it leaves a nutty smell in the air.
Add water, soy milk and salt. When it boils, turn the heat to low and cook for 15-20 min (20 min for amaranth).
Transfer cooked grains and whatever liquid is left in the pot to a food processor.
Add vanilla, cinnamon, maple syrup (or dried black mulberries), cocoa powder (½ of the amount written if you are using mulberries) and coconut cream. Mix on high speed until it becomes a pudding. If it's too dry, add some water from a can of full fat coconut milk (I didn't need to).
Transfer mixture to a bowl or a glass in which you want to serve this dish and put it in the fridge for half an hour or so (I often eat it warm also).
Top with desired toppings before serving.
*If you wish you can sweeten the pudding with 8 grams of dried black mulberries instead of maple syrup. In this case reduce cocoa powder to 1 tsp as mulberries also add some chocolate flavour. Put mulberries in the blender first and crush them because otherwise they won't incorporate in the mixture well enough. *Put a can of coconut cream and a can of full fat coconut milk in the refrigerator a few hours before you start.*Prep time does not include half an hour in the fridge.*Nutrition facts calculated for teff as a grain of choice, sweetened with maple syrup and they don't include optional toppings.