Vegan and healthy Teff Porridge recipe is made with brown teff and banana. This yummy breakfast recipe has all the flavors of the Indian kheer and can be made in 20 minutes. I am one of those who does not like to skip breakfast. For me, it is an important meal of the day and it needs to be hearty and delicious to set the mood.
I prefer a hot breakfast like crepes, sandwiches, upma, poha, porridges, etc over cold ones like cereal or smoothies.
Ingredients
1 banana
1/2 cup whole grain teff
1 cup unsweetened almond milk
1 cup water
1/4 tsp ground cinnamon
1/4 tsp cardamom powder
1 tbsp extra-virgin unrefined coconut oil
1/4 tsp sea salt
1/2 tsp saffron
1 tsp vanilla extract
2 tbsp pistachios
1 tbsp maple syrup
Method
- Peel and mash the banana. Reserve a few slices for garnish.
- In a cooking pot toast Teff grains for 2 minutes over a medium flame.
- Add the milk and water.
- Add the cinnamon powder, cardamom powder, coconut oil, and sea salt.
- Mix and bring to a boil. Lower the flame, cover, and cook for 15 minutes. Keep stirring and scraping the sides of the pan as it cooks.
- It's done when it all comes together like a porridge. Now add the vanilla extract. Mix well and take it off the flame.
- Add sugar or maple syrup if you want to increase the sweetness. Keep it covered till you plan to serve it.
- Transfer to serving bowls. Garnish with sliced banana, saffron, and pistachios. Drizzle some maple syrup on top.