Monday, February 11, 2008
Good Morning, Teff
Oh, Henry -- always sniffing his way into the photos I take. At least that means that the food I cook is interesting smelling to my dog.
I had a hankering for something warm and soothing for breakfast this morning after returning home from Virginia (where it was a high of sixty-one degrees on Saturday) to New England (where it was a wind-chill of nine degrees today). I checked my cabinet and remembered the whole grain teff I had purchased a while ago. I have baked with teff in it's flour form before and remember liking it, so I decided on making the grain for breakfast. It's texture is similar to cornmeal, it's color close to chocolate and it's taste -- a nutty, slighty bitter flavor. I added a dash of maple syrup and some pecans to mine and it hit the spot.
1/2 cup teff grain
2 cups water
1 tablespoon maple syrup
A small handful of pecans
Simple bring 2 cups of water to a boil. Add 1/2 cup Teff Grain, cover and simmer 15 to 20 minutes until desired texture. Mine was similar to polenta.