This rustic cereal is packed with fibre to prevent mid-morning cravings and heart-healthy fats from flax and hazelnuts. Reheat leftovers in a small saucepan with some additional water or milk.
3 cups (750 mL) water
3/4 cup (180 mL) teff
1 tsp (5 mL) cinnamon
1/4 tsp (1 mL) ground cloves
2 Tbsp (30 mL) sucanat or other raw sugar
1/3 cup (80 mL) ground flaxseed
1/2 cup (125 mL) hazelnuts, halved
1 banana, diced
1/4 cup (60 mL) pure maple syrup
In medium saucepan, bring water to a boil. Add teff, cinnamon, and cloves; simmer covered for 10 minutes, stirring often to prevent lumping. Stir in sugar, flaxseed, and an additional 1/3 cup (80 mL) water. Heat for another 5 minutes, or until teff is tender. Add additional water if needed to reach desired consistency. Divide teff among serving bowls and top with hazelnuts, banana, and maple syrup.
Each serving contains: 379 calories; 9 g protein; 14 g total fat (1 g sat. fat, 0 g trans fat); 58 g carbohydrates; 8 g fibre; 11 mg sodium
source: “Bowled Over“, alive #352. February 2012