Go Back
Print

Lemon-Blueberry Teff Porridge (gluten-free, vegan)

Ingredients

  • 1 cup teff flour
  • 1 1/2 cups water
  • 3/4 cup frozen thawed blueberries
  • 2 tsp packed freshly grated ginger
  • 2 Tbsp maple syrup
  • 1 tsp real vanilla extract
  • Juice of 1 lemon
  • 1/4 cup melted coconut oil
  • Optional: your choice of fresh or frozen thawed berries for serving

Instructions

  1. Add the teff flour and water to a small saucepot. Cook over medium-high heat for 4-7 minutes, whisking constantly, just until the pudding thickens. Remove from the heat.
  2. Add the cooked teff to a food processor with all remaining ingredients except for the optional fresh or frozen thawed berries. Blend on high until smooth.
  3. Portion into four dishes and refrigerate for an hour or overnight. I prefer it cold but you may enjoy it warm as well. Serve with your choice of fresh or frozen thawed berries.