Gluten-Free Teff Porridge

After having such great success making steel cut oats in my slow cooker, I wondered if the same things could be done with teff, which is our second favorite breakfast grain.

Guess what? It worked!

Since I suspect that Allan’s digestive issues are caused by gluten, teff has become our go-to breakfast porridge. We usually serve it with scrambled egg whites + 1 yolk a piece. I love spinach in my eggs.

The slightly chewy, grainy texture reminds me of the chocolate malt-o-meal that we used to enjoy as kids.

In honor of my childhood, I topped this bowl with melted chocolate coconut butter and bananas.

This was delicious, but I preferred this bowl topped with the last of the in season strawberries and the sweetest mango… ever!

For the last couple weeks I have been buying oversized organic mangos at Whole Foods that yield 4 cups of fruit! I love in season fruit!

Slow Cooked Teff Porridge adapted from my recipe for Slow Cooked Steel Cut Oats

Teff makes a delicious whole grain, gluten-free breakfast porridge that is reminiscent of malt-o-meal.

Print this recipe.

Makes 4 servings

1 cup teff
3 1/2 cups water
1/2 cup unsweetened organic soy milk or almond milk
3 tbsp kefir
1 tsp cinnamon
pinch sea salt, optional
1 tsp vanilla extract, optional
1 banana, mashed, optional
Several cups of water, see note below

The night before, stir together all ingredients in a medium sized glass measuring cup. Place measuring cup in the bowl of the slow cooker.

Add several cups of water to the bowl of the slow cooker, until the water comes half way up the side of the measuring cup. Note: do not place the additional water into the glass measuring cup with the teff. You are simply creating a bain-marie (aka water bath) for your porridge. See photo here.

Cover the slow cooker. Set to low heat for 8 hours. In the morning, remove the cover and whisk the teff, as the banana, cinnamon and some of the cooked teff will separate and float to the top. Do not panic, once whisked thoroughly you will have creamy porridge.

Feel free to double or triple this recipe and have porridge for the whole family for a couple days. Keeps well in the fridge for 3 days. To reheat, place teff in a saucepan on the stovetop with a little additional water to thin, set to medium heat and in 5 minutes you will have warm porridge. Use a whisk to stir the teff as it heats to restore it’s creamy texture.