almond milk

Quinoa was the “it grain” of 2013 and I have a funny feeling that teff will soon have it’s year to shine. Maybe 2014 will be the year! It’s the world’s smallest grain and it’s been been growing in popularity for good reason — it’s high in protein (a 1/4 cup has 7 grams) and packed with fiber, vitamin C, iron, calcium and phosphorus. It’s also gluten-free and high in resistant starch, a type of dietary fiber that can help manage blood sugar, weight and colon health.

While teff is usually associated with Ethiopian cuisine because it’s flour is used to make injera, the fermented spongy bread used as a serving plate at all Ethiopian restaurants, it’s now popping up in a variety of recipes.

Banana Almond Teff Porridge

When I bought my first package of teff, I thought I was buying teff flour — which makes sense because the grain is sooo tiny. I didn’t realize it wasn’t flour until I went to make pancakes one morning with the “flour” and it wasn’t mixing into the liquid the way flour would. Oops! I’m not one to waste food so I went ahead and made the pancakes. Although they did turn out a little crunchy, we still liked and ate the full batch — the crunch was actually a nice addition.

Whole Grain Teff -- Bob's Red Mill

Once I realized I didn’t have teff flour on my hands, I started brainstorming other breakfast ideas and tried my hand at making a batch of teff hot cereal similar to the way I make my oatmeal.

Banana Almond Teff Porridge

It turned out to be downright delicious. The flavor of the teff is nutty and the consistency is similar to polenta or cream of wheat. The bananas melt into the porridge giving it a hint of sweetness and the coconut oil and unsweetened vanilla almond milk make it extra creamy.

I love oatmeal and usually nothing can compare but this teff porridge was so unique and I really liked the consistency and flavor.

Banana Almond Teff Porridge

I made this large batch, had a bowl for breakfast one morning and put the leftovers in a container for later in the week. The leftover porridge solidifies in the fridge (similar to polenta) so the next morning I just scooped out a serving and added a little almond milk to reheat. Worked like a charm!

Banana Almond Teff Porridge

I also made another recipe out the leftover porridge, which I’m really excited about and will be sharing soon! Until then, I hope you enjoy this porridge as much as I do.

Banana Almond Teff Porridge

5.0 from 2 reviews
Banana Almond Teff Porridge
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 cup whole grain teff
  • 1½ cups water
  • 1½ cups Almond Breeze unsweetened vanilla almond milk
  • 1 Tablespoon extra-virgin, unrefined coconut oil
  • ¼ tsp ground cinnamon
  • 1 banana, sliced (save a few slices for topping)
  • ¼ tsp sea salt
  • ¼ cup crushed or sliced almonds
  • maple syrup (optional for drizzling on top)
Instructions
  1. Bring a heavy saucepan to medium heat. Add teff, water, almond milk, coconut oil, cinnamon, banana slices and sea salt to the pan. Stir well to combine.
  2. Bring the mixture to a boil. Once boiling, turn the heat to medium-low, cover and cook at a simmer for 15-20 minutes. Make sure you give the mixture a stir from time to time to prevent the teff from sticking. If the mixture gets too thick, you can add more water or almond milk but I didn’t need any extra.
  3. Once the teff has cooked and the texture is to your liking, portion into bowls. Top each bowl with a sprinkle of almonds, extra banana slices and a drizzle of maple syrup, if desired.
Nutrition Information
Serving size: 1 bowl Calories: 286 Fat: 9 Saturated fat: 4 Carbohydrates: 46 Sugar: 4 Sodium: 213 Fiber: 6 Protein: 8 Cholesterol: 0

{ 31 comments }

Oh man, I think I may have found my new favorite cold weather smoothie.

Pumpkin Gingerbread Smoothie

It combines the flavors of two holiday desserts–pumpkin pie and bread– and honestly, I think it might be one of my best smoothie recipes! Did I mention, it’s vegan, gluten free and packed with a ton of healthy ingredients?

Pumpkin Gingerbread Smoothie ingredients

Let’s talk about ginger for a minute because it’s pretty awesome!. Not only is it an immune booster (much needed in the winter months when colds and viruses are rampant), but it’s also known for providing relief for an upset stomach, helping with digestion and providing anti-inflammatory compounds called gingerols to the body.

I’m also a big fan of the heat/spice it adds to things. A little goes a long way and it definitely gives this smoothie a kick.

Quick tip: I peel fresh ginger, put it in a freezer ziplock and freeze it. It lasts so much longer than in the fridge and it’s easy to grate with the microplane when frozen as well.

Pumpkin Gingerbread Smoothie // Eating Bird Food

In addition to the ginger, I added blackstrap molasses to this smoothie. I don’t usually add additional sweeteners to my smoothies unless it’s stevia (fruit tends to make it sweet enough) but molasses is usually found in gingerbread and ginger cookies so it made sense to add it to this smoothie. Plus, blackstrap molasses, is one of the most nutritious types of molasses and it’s rich in iron, calcium and magnesium. You can find more about the benefits of blackstrap molasses here.

Pumpkin Gingerbread Smoothie // Eating Bird Food

Of course, this smoothie has other health boosting ingredients too–from the pumpkin to the almond milk, apple cider vinegar, cinnamon and chia seeds. There’s just so much goodness in this smoothie!

Pumpkin Gingerbread Smoothie // Eating Bird Food

But enough about the nutritional benefits, the fact of the matter is that it’s absolutely delicious. If you like ginger and pumpkin, it’s a must-make this winter. Trust me on this one.

Pumpkin Gingerbread Smoothie // Eating Bird Food

5.0 from 1 reviews
Pumpkin Gingerbread Smoothie
 
Prep time
Total time
 
Author:
Serves: 1
Ingredients
  • ½ frozen banana
  • ½ cup pumpkin puree
  • 11/4 cup Almond Breeze unsweetened vanilla almond milk
  • 1 Tablespoon blackstrap molasses
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon chia seeds
  • 1 teaspoon fresh ginger (ground ginger will work too)
  • ½ teaspoon vanilla
  • ½ teaspoon ground cinnamon
  • pinch of nutmeg
  • pinch of ground cloves
  • 3-4 cubes of ice
  • roasted and unsalted pecans pieces, for topping (optional)
Instructions
  1. Place all ingredients in a high-powered blender, blend until smooth. Pour into a glass, sprinkle with pecan pieces and enjoy.

{ 20 comments }

Tropical Green Smoothie

May 23, 2013
Tropical Green Smoothie

The weather is starting to heat up here in Virginia. It’s officially time to start packing away my winter wardrobe, busting out the shorts and incorporating more warm weather foods, like overnight oats and smoothies, into my diet. I’m pretty sure you guys already know this, but I’m pretty much hooked on adding greens to […]

Read the full article →

Healthy Superfood Cereal

April 23, 2013
Healthy Superfood Cereal

Happy Tuesday to you! I hope you all had a great weekend. I’m actually blogging from North Carolina today, as I’m in Durham for an email marketing conference with Relay Foods this week. The conference starts off with a 5K run this morning so I’m headed out for that in a few but wanted to pop […]

Read the full article →

Blueberry Almond Smoothie

February 17, 2013
Blueberry Breeze

Goodness gracious. It feels like forever since I last posted! It’s been a week — if you know what I mean. Work was super busy, I started with a personal trainer at FIT Richmond, birth-valentine’s day (my birthday + Valentine’s Day) was on Thursday… the list goes on. By the end of the work day, […]

Read the full article →

Creamy Clementine Smoothie

January 15, 2013
Creamy Clementine Smoothie

I make protein smoothies all the time. They’re super easy to whip up and a great way to get in a good amount of protein and healthy carbs after a workout. Plus, I like that they’re super portable. I work from home most days but it’s still nice to have a breakfast I can carry […]

Read the full article →