Ingredients
Directions
Toast the teff: Add the teff to a skillet and toast over medium-high heat for 2 minutes or until it becomes fragrant, tossing frequently.
Transfer the teff to a medium-sized stovetop pot, add the water and salt, if using. Bring to a boil then reduce heat to simmer, cover and cook for 15–20 minutes or until the teff is tender. Stir occasionally to prevent the teff from burning and sticking to the bottom of the pot.
Once finished cooking, remove from heat and keep covered for 10 minutes.
Add the milk, cinnamon, dates, apples, and walnuts. Stir before dividing between two bowls.
Drizzle with a touch of maple syrup, if desired.
Chef's Notes
Substitutions
Substitute quinoa, amaranth, or millet in place of teff.
Instead of apples, try pears.
Replace walnuts with another nut of choice like chopped almonds or pecans.
Instead of dates, use another dried fruit of choice like apricots or figs.
Nut-free
Substitute walnuts with sunflower seeds, pumpkin seeds, flax seeds or hemp seeds.
Whole food sweetener
Instead of maple syrup, add a touch of date paste instead.
Prep Ahead
Make the teff ahead of time and store in an airtight container in the refrigerator for up to 5 days. Heat on the stovetop with milk before adding the fruit and nuts.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Toast the teff: Add the teff to a skillet and toast over medium-high heat for 2 minutes or until it becomes fragrant, tossing frequently.
Transfer the teff to a medium-sized stovetop pot, add the water and salt, if using. Bring to a boil then reduce heat to simmer, cover and cook for 15–20 minutes or until the teff is tender. Stir occasionally to prevent the teff from burning and sticking to the bottom of the pot.
Once finished cooking, remove from heat and keep covered for 10 minutes.
Add the milk, cinnamon, dates, apples, and walnuts. Stir before dividing between two bowls.
Drizzle with a touch of maple syrup, if desired.
