Wait – you didn’t think I was going to present you with these ancient grain recipes with out showing you how they’re done the sweet way, did you?
Here we have another heavenly creation that I have been all over lately, and it’s made with the tiny grain that goes by the exotic name of ‘teff’. Now you will have probably already heard of this in the past year or so – as the flour form has become quite the pantry staple for the keen gluten free/healthy alternative baker… But the grain itself? Well, I’ll admit now that I did have my initial doubts (and struggles!) when cooking with this new product…
The thing is is that when I say that the grains are tiny… I mean that they are miniscule – thus not the easiest grain to cook with if you’re after a quinoa alternative. So after looking up ways in which to cook teff – I firstly attempted the ‘toasting’ approach by adding the grains to a frying pan with a little water to make a ‘crunchy salad topping’. I guess that the concept was cool and it did work out as an epic salad addition – but nothing amazing. No, if I was going to share a recipe with you all – it had to have that certain WOW factor: A showstopping must try that could potentially introduce you to a whole new product that can result in a truly divine, yet nutritious dessert or unique breakfast. And the best part is knowing you can call in to your local Holland & Barrett to pick it up! Handy, huh?
Ladies and gentlemen – I present to you the most deliciously indulgent chocolate teff pudding… Or porridge? I’ll leave that one open for your own interpretation.
I call it pudding because I experimented with this recipe in the middle of the day when I had a sweet tooth and it still felt so, SO right to be diving in to. But at the same time, I could quite happily have a big bowlful for an early morning fuel up. A recipe that’s tasty enough to call dessert yet substantial enough to have for breakfast? Now that’s what I’m talkin’ about!
Cooked in simply water and a pinch of salt, I found that teff was unquestionably the quickest grain to cook – so it turns out the iddy biddy size of the grains isn’t such a bad thing after all. I had in my head that teff was going to be like amaranth or quinoa, but really the consistency is perfect for a thick pudding that you can really go to town with when it comes to adding your own flavour.
For me, it had to be chocolate and banana; a combination I think you’ll all agree will never get old! All you need is a little sweetener (I used maple) and a dash of cacao before you’ve completely transformed a pan of basic teff to a seriously delicious and gluten free porridge alternative.
And why not stir in a little coconut cream or yoghurt at the end for that little extra touch? Trust me – it makes a hell of a difference. I mean – just LOOK…
Need I say any more?
And at the humble price of 2.99 – I can see this being the perfect grain to keep in stock for those days where porridge just isn’t going to make the cut. Check it out here!
So with out further ado – allow me to guide you through the revelation that is my chocolate teff pudding! I mean I’m not usually one to toot my own horn but… It’s preeeetty insane.
- ½ cup teff grain
- 1½ cups water
- 1 pinch of salt
- 1 tbsp cacao
- 1 tsp maple syrup
- ½ tsp cinnamon
- ½ banana
- 1 tbsp coconut cream/yoghurt/milk
- nuts and seeds, to sprinkle
- Simply place the teff in a saucepan on a medium heat, allowing the grains to toast until they smell fragrant - about 1-2 minutes. Pour in the water, add a pinch of salt, bring to the boil and simmer with the lid on until all the water is absorbed (10-13 minutes).
- When this is done, simply stir in the cinnamon, cacao and maple syrup.
- Transfer to a bowl and top with the banana, coconut cream and anything else you have at hand. Dig in!