Teff Porridge with dates and walnuts

Here’s a great addition to your breakfast repertoire:  warm, gentle, nourishing teff porridge.

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Teff Porridge with dates and walnuts

I topped this bowl with diced medjool dates and walnuts.  Add a dusting of cinnamon to make it even better.

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Medjool dates, walnuts, and tiny uncooked Teff grains

Simple to make, powerfully nutritious, and delicious – this may be a new go-to breakfast for your winter mornings.  Enjoy!

Teff Porridge
(serves two)

1/2 cup Teff grains
2 cups water
dash salt
4 medjool dates, pitted and chopped
1/4 cup chopped lightly toasted walnuts
cinnamon for dusting
1 cup milk or milk alternative

Heat water in a small sauce pan to boiling. Stir in the teff grains and salt.  simmer, while stirring, until the porridge thickens — this will take about 15 minutes.  Divide into two bowls, top each with portions of the dates, walnuts, milk, and cinnamon.

If you’re cooking for one, just divine the cooked Teff into two bowls, and refrigerate the second portion.  It heats up in the microwave nicely for day two of a fabulous breakfast or snack.

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