A great breakfast option and alternative to oatmeal. Full of protein and fiber. Teff is a grain and a great alternative to wheat, gluten and oats.

This recipe is from Clean Eating Magazine

Ingredients

• 1 1/2 cups whole-grain teff
• 1 cup Medjool dates, pitted and chopped (I recommend a 1/2 cup to cut down on sugar)
• 1 tbsp ground cinnamon
• 1 tsp ground cardamom
• 1/4 tsp sea salt
• 3/4 cup plain unsweetened almond milk + additional for serving
• 6 tbsp natural unsalted creamy almond butter or sunflower butter (or other nut/seed butter of choice)
• 3 cups frozen wild blueberries, thawed
• 2/3 cup hemp hearts
• pure maple syrup or honey for serving

Preparation

1. In a large pot, bring 6 cups water to a boil. Reduce heat to medium-low to simmer, and stir in teff, dates, cinnamon, cardamom and salt. Cover and cook for 10 minutes; stir in almond milk, cover and continue cooking 5 minutes more.

2. Uncover pot and stir in almond butter until completely incorporated. Stir in blueberries and hemp to heat through, then remove porridge from heat.

3. If serving immediately, transfer to bowls and swirl in additional almond milk (about 1 tbsp per serving) and desired amount of maple syrup (about 1 tsp) to each serving. If storing, transfer to Mason jars and refrigerate, reheating with almond milk and maple syrup mixed in. Porridge will keep up to 4 days in the refrigerator

NOTES:

Dates are high in Fodmaps. If on a Low Fodmap or SIBO diet you may need to leave out the dates and sweeten with clover honey or maple syrup instead.

This recipe can also be made with Millet (another gluten free grain)

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.