Teff for Breakfast
I thought I knew my whole grains. Even if I hadn’t tried some of them, I could surely recognize them by name. And then while at the Whole Grain Conference in Portland, Elizabeth pointed out teff. Huh? Teff is the teeniest tiniest whole grain there is. Smaller than a poppy seed.
Turns out, I have had teff before, and so have you if you’ve tried Ethopian food and the enjera bread they serve – a sourdough type flat bread. But I had never had teff whole, so I was gracious when the awesome Bob’s Red Mill peeps sent me home with a bag of it.
Elizabeth said teff is a great substitute for oatmeal, so I followed the basic recipe on the package for hot teff with walnuts, dates, and agave. You cook the teff in the same 2:1 ratio as most grains (2 being the water, 1 being the whole grain). Once cooked, I added in a splash of vanilla soy milk, walnuts, dates, and agave maple syrup.
I’ll be honest – it was not love at first bite. The taste was fine, but the texture seemed so odd to me. Teeny tiny teff just didn’t sit well on the tongue. But I loved the grain / nut / date combo, and how darn satisfied I felt for hours after eating this meal – teff is a great source of fiber, and also contains iron, calcium, and protein.
I made 2 servings so I enjoyed the other half the next morning for breakfast and because I was too rushed to heat it up, I enjoyed it cold. Yep, I enjoyed it. It was almost like a teff custard at that point and I got used to the teeny teff texture. Goes to show you that you may not love a food one way (hot), but it could win you over another way (cold).
Now that I have a big bag o’ teff at home, does anyone have any other creative recipes I can make with it?