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Soaked Teff Porridge

I’m always looking for new breakfast ideas that are quick, easy and have plenty of gluten free starch/carbohydrates…and that I tolerate.  Not an easy task.

I decided to experiment with porridge/oatmeal.  I can’t eat oats.  But I can eat other gf grains.  So I mixed up a quick teff porridge the other day.  It was so easy and so good!  It actually tastes a lot like oatmeal.

I also soaked the flour to make it easier to digest.

You do have to eat it fresh or it will get kind of thick/gelatinous.  Although if you let it sit it might solidify enough to be like a cereal bar 🙂  Or like baked oatmeal.  I’ll have to try that sometime.

I used coconut milk and maple syrup in my porridge.  You can use whatever liquid and sweetener you like.

Soaked Teff Porridge
serves 1

1/4 cup teff flour
1/4 cup warm liquid – water + 2 tsp. lemon juice
3 tsp. maple syrup
1/2 cup coconut milk
pinch sea salt
1/4 tsp. cinnamon
cranberries

Mix teff, water and lemon juice.  Cover and let sit 7-24 hours.

In a small saucepan mix the teff mixture and the remaining ingredients.  Cook until hot and well mixed (a few minutes), stirring.  Adjust sweetness (syrup/honey/sugar), spices and thickness (coconut milk/milk/cream) to taste.  Serve immediately with extra coconut milk.

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