Chef’s Tip
Teff becomes gelatinous once it’s cooked, so use it for healthier puddings, breakfast porridge, or even polenta.
SEE ALSO: Get Your Grains for Breakfast
Nutrition Bonus
Teff, a tiny Ethiopian grain, can power your workouts by supplying energy-boosting iron.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 cup pitted dates</li>
<li>3/4 cup teff</li>
<li> salt</li>
<li>1/2 cup milk or coconut milk beverage</li>
<li>1/2 cup plain or vanilla protein powder</li>
<li>1/3 cup cocoa powder</li>
<li>1 tsp vanilla extract (omit if using vanilla protein powder)</li>
<li>1 grated zest of 1 medium orange</li>
<li>1 tsp cinnamon</li>
<li>2 cups raspberries</li>
<li>1/3 cup coconut flakes</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Place dates in a bowl, cover with hot water, and let soak for 30 minutes.</li>
<li>Place teff, 3¼ cups water, and a couple pinches of salt in a medium-size saucepan. Bring to a boil, reduce heat to medium-low, and simmer covered, stirring occasionally, for 20 minutes, or until teff is tender and a gelatinous mixture has formed. Let cool.</li>
<li>Place milk, dates, teff, protein powder, cocoa powder, vanilla, orange zest, cinnamon, and ¼ tsp salt in a blender or food processor and blend until smooth, about 1 minute. If needed, add a bit more milk to help with blending. Chill for at least 2 hours before serving.</li>
<li>Serve topped with raspberries and coconut flakes.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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