Source: Huff Post
Switch up your morning oats with this easy and delicious Teff breakfast porridge recipe from @eatingbirdfood!
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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 teaspoon ground cinnamon
1 banana, sliced (save a few slices for topping)
¼ teaspoon sea salt
¼ cup crushed or sliced almonds
maple syrup (optional for drizzling on top)
INSTRUCTIONS
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.
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Recipe Credits: http://www.eatingbirdfood.com/banana-almond-teff-porridge/
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