Hello There and Happy April!
Spring is here, my birthday is coming up and I am dropping a new recipe: what more can a person possible want or need?!
Jokes aside, today’s recipe is the latest addition to my #PorridgeSeries, which wasn’t a thing until I typed out, but it sounds good, so let’s keep it, ok?
Today’s recipe is: Vegan and Gluten-Free Teff and Mango Porridge.
Teff
The latest grain to join the “Super-food” sphere, teff or tef, also known as dwarf millet, is native to Ethiopia and Eritrea. Ethiopians have been cultivating “the smallest grain on Earth” since 4000 BC.
While you may be unfamiliar with the name teff, you have probably heard of an Ethiopian dish called injera, a crêpe-like delicacy made with teff.
The reason why this grain has been labeled as a “super-food” is that it is packed with nutrients! It is:
- Gluten-Free
- Rich in Protein and all the essentials amino acids
- Rich in Magnesium
- Rich in Fiber
Vegan
This porridge is indeed vegan.
I often switch between soy and almond milk but this time I opted for green pea milk… yes, I said green pea!
As a former food retail marketer, I’m always looking for new and innovating products, so it should come as no surprise that I was thrilled to try the green pea milk line by Belgian startup Tiptoh.
I used the Original flavor for this recipe, which is sweetened , but if you opt for an unsweetened plant-based milk, you can simply add a tablespoon of sugar to the boiling water.
Tip: for extra protein, add peanut butter, sunflower seeds and flaxseed
Well, without further ado, scroll below for the full recipe and video tutorial.
For more Porridge recipes, click here below:
Bon Appétit!
Vegan Teff and Mango Porridge, with Video
Course: Breakfast6
servings20
minutesIngredients
- Porridge
800g Water
Pinch of Salt
1 tablespoon Brown Sugar (if using unsweetened milk)
160g Teff
450g Milk (Pea/Soy/Almond)
1 teaspoon Vanilla Extract
1 ½ teaspoon Nutmeg Powder
- Topping
2 tablespoons Coconut Oil
125g Mango (chopped)
1 tablespoon Sugar
½ teaspoon Cinnamon Powder
40g Pecan Nuts
Directions
- In a small pan, bring the water, salt (and sugar) to a boil.
- Add in the teff. Stir, cover and cook for 10 minutes.
- Turn off the heat and slowly stir in the milk.
- Add in the nutmeg and vanilla.
- Pour the porridge into separate bowls.
- In a pan, melt the oil.
- Add in the mango, sugar and cinnamon. Cook until it starts to caramelize.
- Add in the pecans and cook for another 2 minutes.
- Pour over the porridge.