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.
3 comments:
You sure aren't afraid to experiment. That's what makes reading your recipes so enjoyable.
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!
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! ;)
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