On a whim at the natural foods store, I bought a bag of teff, figuring I'd use it like flax seed in bread, two or three tablespoons full tossed in to a multigrain dough. Got back to the office and was perusing other potential recipes; found one for a "polenta" style teff porridge that looked good. Any other ideas out there? I can't do injera, as it's the whole (albeit tiny) grain and not teff flour. I'm anxious to try this new (to me) grain!

  • Posted by: Kayb
  • April 22, 2011
  • 1 Comment

1 Comment

Kristen M. April 22, 2011
Love the stuff! Simmered with milk or water, it melts into a lovely, flavorful Cream of Wheat-like porridge (and even my serious steak-loving boyfriend requests it for dinner now). Brownish red teff is a bit nuttier tasting than white. You could also sub it in for poppy seeds in muffins or tea cakes for texture.
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