After trying Teff for the first time I fell in love with it. I mean sure oatmeal is amazing but sometimes I want something new and gluten free is always good. Teff is like a creamy porridge. In my family we eat lots of cream or rice porridge but you know it as cream of wheat porridge.
don’t be hesitant because Teff is so brown in color because you’ll miss out on the delicious breakfast!
Teff. I used Bob’s red mill Teff but any Teff brand should work.
Coconut milk. I used canned coconut milk but I think any dairy free milk canned or not will work.
Pumpkin purée. I used 2 tbsp of pumpkin purée but I might add a little more.
Vegan butter. Any vegan butter brand should work even normal butter if your non-vegan.
Brown sugar. Organic sugar is always best but maple syrup would be great.
Pepitas and pecans. The nuts and seeds are totally optional but they are delicious.
• ingredients
• category: American
• serves:2-3 per batch
• cook time: 7-8 minutes
• prep time: 5-6 minutes
• 3 cups of water.
• 1 cup of Teff.
• 2 tbsp coconut milk (I used canned).
• 2 tbsp pumpkin purée.
• pinch of ground ginger.
• cinnamon to taste (I use lots!).
• pinch of nutmeg and cloves.
• 1 tbsp vegan butter or coconut oil.
• pepitas (for garnish).
• crushed pecans (for garnish).
• sea salt to taste ( just a pinch).
• 2 tbsp brown sugar or maple syrup.
Directions
toast the Teff in a large pot until it starts popping (3-5 mins). Add the water, coconut milk, pumpkin, vegan butter, and the cinnamon, ginger, cloves, and nutmeg.
boil lightly until the Teff is tender.
add the brown sugar (or maple syrup) and salt. Continue to boil until thick. Top with the pepitas and pecans. Enjoy! Will keep for 1 week or more.
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Healthy little vegan 