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Author Notes: I’m intrigued by the viscosity of teff. You wouldn’t think such the smallest grain in the world would emit so much grain-glue. And yet it does! I added some dried apricots to the pudding for some sweetness and so I could use the pectin as another natural bonding agent. I wasn’t planning on preparing the pudding two ways, but I felt like I couldn’t really congratulate myself on my innovative teff-apricot-chocolate pudding when it still looked like any other chocolate pudding.
So I popped half of the batter in the oven and was quite pleased with the results. Not unlike molten chocolate cakes, the outside turned brownie-like, while the inside remained pudding-like. And voila, a healthy, whole-grain pudding pie! (And, I'm hoping, the only hand-held pudding entry.) Learn more about me here: http://jessicatom.com/ —Jessica Tom
Makes 15 pudding pies
cups cooked teff
cup milk (I used whole grain rice milk, though any milk would do)
cup dried apricots
tablespoons unsweetened cocoa powder (heaping)
toasted walnuts (optional)
- Preheat oven to 400 degrees Fahrenheit.
- Combine the teff, milk, dried apricots and cocoa powder in a high-powered blender. Mix on high. Your teff might be dry, so add more milk as necessary. Mix until a thick, yet fluid batter forms.
- Reserve half of pudding/batter and put in refrigerator. Dollop the remaining pudding/batter into mounds onto a lightly greased cookie sheet (these will spread slightly).
- Cook for 15 minutes, or until the pudding pies have formed a slight shell (the shell will harden as the pudding pie cools). Let the cookies cool on the sheet for 10 minutes.
- Remove pudding pie from cookie sheet and dollop remaining pudding/batter on top. Top with a walnut, if desired.
- Repeat with all pudding pies. Serve slightly warm.
- This recipe was entered in the contest for Your Best Pudding