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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