Fall

Teff flour porridge with stewed apples

Photo by Valentina | The Blue Bride
Author Notes

Do you ever find yourself with a fruit bowl full of too many apples so that you end up with those 5-6 of them too ripened and a bit bruised here and there? This is a good way to save them with no added sweeteners and it’s perfect as topping for the easiest porridge ever. —Valentina | The Blue Bride

  • Serves 1
Ingredients
  • for the stewed apples
  • a few dying apples – peeled and quartered (360 g)
  • 2 handfuls golden raisins (55 g)
  • 1/4 teaspoon cinnamon
  • 1 pinch freshly grated nutmeg
  • a few strand of saffron
  • 1 little meyer lemon
  • for the porridge
  • 1/2 cup almond milk
  • 1/2 + 1/3 cups water
  • 1/3 cup teff flour (58g)
  • 2 teaspoons coconut sugar
  • 1 pinch himalayan salt
  • 1/4 teaspoon black sesame seeds
  • 1/4 teaspoon chia seeds
  • 1/4 teaspoon hemp seeds
In This Recipe
Directions
  1. Chop the apples and put them in a pan*. Add raisins and spices, squeeze the lemon and switch on the flame on low. Cover with a lid and cook until apples are tender but not mushy.
  2. Mix milk and water in a saucepan, teff flour with coconut sugar and salt in a little bowl.
  3. Bring to boil the mixture milk-water, lower the flame and slowly add teff flour (in Italian we say “a pioggia“, meaning like rain) quickly whisking to prevent lumps. Simmer for a couple of minutes until it thickens.
  4. Serve in a bowl, top with some stewed apples (reserve the leftovers in the fridge) and the seeds. Enjoy!

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