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Teff Porridge


    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.

    Serves 4.

    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


    Teff Porridge




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