Who says dessert can’t deliver clutch nutritional value? Whole grain teff expunges its starch during cooking so it can be whipped into a chocolatey pudding. And teff happens to be rich in plant-based iron, which your body will absorb more easily when it’s paired with exceptionally sweet vitamin C-loaded roasted strawberries. Sprinkle on pumpkin seeds for a bit of crunch and more energizing iron. You can even add a couple dollops of Greek yogurt.
Yes, you can improve upon luscious local strawberries. Roasting the berries brings out their natural acidity and sweetness. Bonus: the released juices thicken into a caramel-like sweet sauce.
In medium-sized saucepan, bring 3 1/4 cups (910 mL) water, teff, and a couple pinches of salt to a boil. Reduce heat and simmer, covered, until teff is tender and a gelatinous mixture has formed, stirring occasionally to prevent clumping and sticking to the bottom of the pan, about 25 minutes. Let teff slightly cool.
In bowl, place dried plums, cover with warm water, and let soak for 30 minutes.
In blender container, place 1/2 cup (125 mL) of the plum soaking water, soaked plums, cooked teff, cocoa powder, almond butter, vanilla, cinnamon, and ginger, and blend until smooth. If your machine is struggling, you can add a bit more of the plum soaking liquid. Chill pudding for at least 2 hours before serving.
Preheat oven to 400 C (200 F). Place strawberries on parchment paper-lined rimmed baking sheet and toss with sugar. Bake for 20 minutes, stirring twice, or until strawberries are tender and their released juices have thickened. Scrape up berries and their sauce.
Divide teff pudding among serving bowls and top with roasted strawberries, pumpkin seeds, and maple syrup, if using.
This recipe is part of the Power Couples collection.
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
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