Teff Recipes

 

Whole-Grain Teff Porridge
Whole-Grain Teff Porridge

Make about 3 cups

Ingredients:
1 cup Nature's Earthly Choice Teff
3 cup water
Pinch of salt

Directions:

  • Toast the Teff (optional): Measure the Nature's Earthly Choice Teff into a frying pan and toast over low heat, stirring frequently. The Teff will be done when you hear little pops and crackles, about 2 minutes.
  • Add the water: Immediately transfer the toasted Teff into a 2-quart sauce pan. Add the water and a pinch of salt and stir.
  • Cook the Teff: Bring to a boil over high heat, then lower the heat to a simmer. Cover the pot and cook for about 15 to 20 minutes. Check the Teff at 15 minutes: all the water should be absorbed and the Teff should be soft and almost creamy. Stir frequently, especially as the Teff begins to thicken, to prevent burning.
  • Rest the Teff: When the Teff is done, remove it from the heat and let it sit, covered, for 5 minutes before serving.

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Teff Porridge with Apples, Dates, and Pecans
Teff Porridge with Apples, Dates, and Pecans

Ingredients:
1/2 cup Nature's Earthly Choice Teff
1 1/2 cup water
1 tbsp. butter (optional)
6 dates, pitted and chopped
1 apple, cubed small
One small handful of pecans, chopped
1/2 teaspoon cinnamon
1/4 cup cream or milk of choice

Directions:

  • Place a small heavy saucepan on medium-low heat, and add the Nature's Earthly Choice Teff.
  • Toast it, stirring frequently to make sure it doesn't burn. After about 5 to 10 minutes, the grains will make little crackling sounds as they start to pop.
  • Add the water, butter, cinnamon, half of the dates and stir well.
  • Bring to a gentle boil, cover, and cook for about 15 to 20 minutes. If the porridge becomes too thick, you can add a little water.
  • Once the porridge is thickened to your liking and the grains are soft (about 15 to 20 minutes), remove from heat. Stir in the cream or milk, ladle into bowls and top with chopped apple, pecans, and remaining chopped dates.
  • Sweeten with honey or maple syrup if you wish, though the dates already lend a sweetness.
  • Dust with a little cinnamon and serve.

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Teff Griddle Cake
Teff Griddle Cake

Ingredients:
2 sweet potatoes
2 cups water
2/3 cup Nature's Earthly Choice Teff
1 cup whole wheat flour
½ cup milk of your choice
¼ cup packed brown sugar, preferably dark brown
2 teaspoons baking powder
2 teaspoons vanilla extract
Up to 1 teaspoon salt
½ teaspoon ground cinnamon
Nut oil or unsalted butter, for greasing the skillet or griddle

Directions:

  • Preheat the oven to 350°. Set the sweet potatoes on a baking sheet and bake until soft, about 1 hour. Cool on the baking sheet until you can handle them.
  • Meanwhile, mix the water and Teff in a medium saucepan; bring to a boil over medium-high heat, stirring fairly often. Cover, reduce the heat to low, and cook until all the water has been absorbed and the Teff is about the consistency of cream of wheat, about 10 minutes. Scrape the Teff into a large bowl, set aside.
  • Peel the sweet potatoes and scrape the flesh into the bowl with the Teff. Stir in everything else: the flour, milk, brown sugar, baking powder, vanilla, salt and cinnamon. The batter should be stiff, thick, even a little sticky, but with no pockets of unmoistened flour remaining.
  • Heat a little oil in a nonstick griddle or skillet set over medium heat- or melt a little butter in it. Spoon about ¼ cup of the batter into the pan; spread it to a circle about 3-1/2 inches in diameter and slightly more than ¼ inch thick. Add more cakes, taking care not to crowd the pan. Cook until browned and a little crisp, 2 to 3 minutes. Flip the cakes and continue cooking until brown and set, 2 to 3 more minutes. Transfer to plates and continue making more until you’ve used up all the batter.

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Teff Bowl with Avocado, Chickpeas & Lemon-Tahini Sauce
Teff Bowl with Avocado, Chickpeas & Lemon-Tahini Sauce

Ingredients:
½ cup water
¼ cup Teff grain
1 tbsp. tahini
1 tbsp. lemon juice
¼ of a medium Haas avocado, sliced
1 small carrot, grated
⅓ cup sliced roasted red bell pepper (from jar)
½ cup drained and rinsed canned chickpeas
1 cup mixed salad greens / mesclun

Directions:

  • In a small saucepan set over medium-high heat, bring water to a boil; stir in Teff. Reduce heat to medium and cook, stirring once or twice, for 10 minutes (there will still be water in the pan). Remove from heat, cover, and let stand for 15 minutes until water is absorbed; fluff with a fork and season with fine sea salt to taste...
  • Meanwhile, in a small cup, stir the tahini, lemon juice and enough water to make a drizzling consistency; season with fine sea salt to taste.
  • Place Teff in a small serving bowl. Top with the avocado, carrot, roasted pepper, chickpeas and salad greens. Drizzle with tahini dressing.

Nutrition Information:

  • Low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • Very high in vitamin B6
  • Very high in vitamin C
  • Serving size: entire recipe
  • Calories: 395
  • Fat: 11.7 g
  • Saturated fat: 1.5 g
  • Trans-fat: 0 g
  • Carbohydrates: 64.g
  • Sugar: 4.3 g
  • Fiber: 15.2 g
  • Protein: 15.1 g
  • Cholesterol: 0

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