5 Ingredients or Fewer

Breakfast reform

February 26, 2011
4 Ratings
  • Serves 2
Author Notes

Thanks to Jessica Tom I have just tried cooking teff to make her wonderful pudding recipe (really great, btw). At the market I had found both teff flour and teff grain. Going with teff grain (right choice), I was then struck by how really tiny these grains are. I was also a little suspicious that they would taste...well, you know, good for you, but really not that good. But, the flavor and texture both deliver....and I mean good for you and really good tasting! I think I have just made a new best friend! —Sagegreen

What You'll Need
  • 1/3 cup brown teff grains
  • 1 cup filtered water
  • 1 inch piece of raw peeled ginger
  • 2 ounces pepitas
  • 2 ounces premium dried cranberries
  • splash of organic almond or rice milk
  1. Roast the grains in a frying pan. Combine them in a sauce pan with the water and about 1/2 inch of ginger slices. Bring to a boil, cover and simmer for 15-20 minutes until the water is absorbed. Let sit off heat for 5 minutes.
  2. Scoop into two bowls while warm. Add the pepitas and cranberries on top. Grate the remaining ginger on top. Add a splash of almond or rice milk. Feel pretty darn virtuous about the start of your new day.

See what other Food52ers are saying.

  • mrslarkin
  • hardlikearmour
  • Sagegreen

6 Reviews

mrslarkin February 26, 2011
This looks great! It reminds me of amaranth grain, which i just picked up yesterday, and so far have only had in a porridge. Will be on the lookout for this, too!
Sagegreen February 26, 2011
Thanks, mrslarkin. There is no bitterness with this at all. Love amaranth, too.
hardlikearmour February 26, 2011
Now that you've discovered teff you need to make some injera bread! Yum.
Sagegreen February 26, 2011
So many discoveries ahead...so much fun. Still loving this site for sharing!
Sagegreen February 26, 2011
Thanks! I just googled that....really cool. So many ethnic variations.
hardlikearmour February 26, 2011
Now I'm craving Ethiopian food!