alive logo

Teff Date Pudding


    Teff Date Pudding

    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.

    Serves 6.

    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


    Teff Date Pudding




    SEE MORE »
    Freeze-Ahead Breakfast Wraps with Sweet Potato, Red Pepper, and Spinach
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.