Banana Almond Teff Porridge
Similar to hot oatmeal or cream of wheat, this creamy, cozy teff porridge is a filling breakfast option and high in protein. Vegan and gluten-free.
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.
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.
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.
Serving: 1bowl | Calories: 286kcal | Carbohydrates: 46g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Fiber: 6g | Sugar: 4g