½cupteff grain100g / not teff flour, the actual grain
4dried datesabout 1/4 cup / 40g, pitted and finely chopped
1teaspoonvanilla extract
2cupswater475ml
Toppings
Chopped almonds
Chopped apple
Sliced banana
Non-dairy milk
Instructions
Heat up a skillet for a minute or two over low heat. Add the teff and toast it for 3 minutes, stirring occasionally.
Transfer the toasted teff, dates, vanilla and water to a medium-sized pot over medium heat and stir with a whisk. Bring to a boil, stirring frequently (with a whisk) and then turn down the heat to super low and place a lid on the pot.
Cook for 15 minutes, stirring occasionally with your whisk and then take the lid off the pot and cook for an additional 5 minutes, stirring frequently until the porridge is nice and thick.
Serve with the suggested toppings or play around and come up with your own toppings.
There should be no lumps in your porridge. If there are lumps, either the heat was too high or you didn’t whisk frequently enough. You really have to whisk often, especially at the end of cooking in order to avoid lumps.