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.

Breakfast Teff

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.


Anonymous said...

You sure aren't afraid to experiment. That's what makes reading your recipes so enjoyable.

The Good Eatah said...

Thanks, anonymous!

Before my diagnosed gluten troubles I prided myself on being an adventerous eater at restaurants. Now, I can't really do that, but I can try out-of-the-ordinary stuff myself!

Ricki said...

I like teff and often use it in baked goods, but never really acquired a taste for it on its own. Though the addition of maple syrup and pecans would certainly help! ;)