Teff Porridge with Pecans, Dates, and Honey



Author Notes: This comforting, unusual breakfast is a welcome break from oatmeal. It reminds me of Cream of Wheat, but far more flavorful and complex. This basic recipe comes from the Bob's Red Mill teff bag, but you can easily riff on the add-ins to suit your taste (just like oatmeal!).Posie (Harwood) Brien

Serves: 4

Ingredients

  • 1 cup teff
  • 1 tablespoon butter
  • 3 cups water
  • 1/4 teaspoon ground cloves
  • 3/4 cup pitted dried dates, roughly chopped
  • 1/4 teaspoon salt
  • 3 tablespoons honey
  • 1/4 cup pecans (or other nuts), preferably toasted lightly
  • 1/4 cup cream, organic milk, or yogurt
In This Recipe

Directions

  1. In a heavy-bottomed pot, toast the teff over medium heat, stirring constantly, until it starts to pop.
  2. Once the teff is popping, add the butter and stir constantly until the butter melts and coats the teff (about 2 to 3 minutes).
  3. Add the water and cloves, stir, and bring to a gentle boil. Reduce the heat, cover the pot, and let simmer for about 10 minutes.
  4. Add the dates, salt, and honey. Stir to mix well. Continue cooking, stirring occasionally, for 5 to 10 minutes. The teff is ready when it's creamy and all the water has been absorbed. (If it gets too thick too quickly, you can add a little water to thin it out.)
  5. Spoon the porridge into a bowl and top with the toasted nuts and cream (or milk or yogurt). Drizzle a little more honey over the top if you like a sweeter breakfast.

More Great Recipes:
Ethiopian|Grains|Milk/Cream|Clove|Date|Honey|Winter|Gluten-Free|Breakfast

Reviews (13) Questions (0)

13 Reviews

Janet February 13, 2016
I just made this. It's a bit too sweet for my taste. I would recommend adding honey to taste once the teff is in your bowl. The dates make this porridge plenty sweet. I also added chopped apples and a bit of cinnamon to the teff while it was cooking. Overall, very good flavor.
 
jujubee January 26, 2016
Thank you for posting this! I never would have tried it otherwise, and that would have been a miss. Very tasty!
 
AmusingMaria January 25, 2016
Yum, this is great for winter. Can't wait to make it!
 
Juliet P. January 24, 2016
Hi there! This look super tasty. Might you know the brand or name of that beautiful brass spoon? We're on the hunt for some new flatware :)
 
Author Comment
Posie (. January 24, 2016
It's actually from west elm! Not sure if they still carry it -- I think I got it last year.
 
Juliet P. January 24, 2016
Thank you so much for the fast reply! I'll check it out, we were actually just there yesterday :)
 
sarabclever January 23, 2016
Would this work well as a make-ahead? I'd love to make it and then reheat portions in the morning all week.
 
Author Comment
Posie (. January 24, 2016
hmm I think so! I've only kept it for a day before but it is pretty much similar to oatmeal or cream of wheat. It will firm up (like polenta) but I think by heating it up and adding a little milk if needed it would be good all week!
 
Ruthy January 26, 2016
I made a batch, thanks to you, on Friday and since it makes so much have leftovers. The leftovers don't come out at smooth and slick as fresh. It is what it is but I really thought fresh was best. Reheated with a little almond milk in the micro and had to smooth out the lumps with a fork. Still good, but not the same.
 
sticksnscones January 22, 2016
Think "Cream of Wheat" but with more flavor & nutritional benefits! This was SO tasty. I wasn't able to get the teff to "pop" so just added the butter once it smelled toasty. This will be a frequent flyer on my breakfast table!
 
Jona @. January 18, 2016
I have never heard of Teff and I don't even know where I could get it here, but from the pictures it looks really good. I wish I could try it!
 
Laura415 January 17, 2016
I used to love my Mother's cream of wheat with cream, butter and dark chocolate stirred in. The look of this teff porridge brings back memories as well as inspiring me to try this gluten free grain now that cream of wheat is off my table. Awesome!
 
Burf January 17, 2016
Teff! I made injera a while back (and my injera-skills were lacking!), so this will be a great way to use some of it up. Thanks for the idea!