Here’s a dessert that tastes great and plays by the nutritional rules, too. Date purée lends sweetness and a smooth consistency that offsets the grainy nature of the cooked teff. Dried coconut flakes are also a wonderful garnish option. Given a couple days in the refrigerator, the flavour of the pudding becomes even more delightful.
3/4 cup (180 mL) pitted dates
1/2 cup (125 mL) teff grain
1 ripe banana
1/2 cup (125 mL) unsweetened almond milk
1/4 cup (60 mL) raw or natural cocoa powder
2 Tbsp (30 mL) ground flaxseed
2 tsp (15 mL) finely ground coffee (optional)
Zest of 1 medium orange
1 tsp (5 mL) vanilla extract
1/4 tsp (1 mL) ground cloves
Pinch of salt
1 cup (250 mL) raspberries
1/3 cup (80 mL) chopped hazelnuts, preferably toasted
Place dates in bowl, cover with boiling water, and let soak for 30 minutes.
Bring 2 cups (500 mL) water and teff to a boil in saucepan. Reduce heat and simmer until water has absorbed and teff is tender and slightly swollen, stirring occasionally, about 15 minutes. Let teff cool.
Drain dates and place them in blender or food processor container along with cooled teff, banana, almond milk, cocoa powder, flaxseed, ground coffee (if using), orange zest, vanilla, cloves, and pinch of salt. Blend until smooth. Chill pudding for at least 2 hours before serving. Place in serving bowls and serve garnished with raspberries and hazelnuts.
Each serving contains: 203 calories; 5 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 36 g total carbohydrates (16 g sugars, 7 g fibre); 19 mg sodium
source: “Teff Love“, alive #378, April 2014