Carrot Cake Teff Porridge Recipe
Creamy Carrot Cake Teff Porridge naturally sweetened with dates. A calcium and fiber-rich breakfast that keeps you satisfied for hours.
Servings: 4 servings
Calories: 241kcal
Equipment
- 1 Immersion blender or blender
- 1 Medium saucepan
Ingredients
- ½ cup teff grain
- 1 ½ cups water
- 1 cup unsweetened nondairy milk
- 2 Medjool dates 2 to 3 (see notes)
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
- ½ cup finely grated carrot
- ¼ cup chopped pumpkin seeds or walnuts, almonds, cashews, sunflower seeds
For serving:
- ¾ cup unsweetened Greek yogurt plant-based or regular
Instructions
- Optional: if you are not using a high-speed blender, warm the milk or soak the dates in hot water for 5–10 minutes to soften them before blending.
- Cook the teff: Add the teff, water, and salt to a small saucepan. Bring to a boil, then reduce to a simmer. Cook uncovered for about 15 minutes, stirring occasionally, until thick and tender.
- Blend: Transfer the warm teff to a blender. Add the nondairy milk, dates, cinnamon, ginger, and vanilla. Blend until smooth and creamy.
- Combine: Pour into a bowl. Stir in the finely grated carrot and walnuts or pumpkin seeds. Add more milk or applesauce as needed until the desired texture.
- For serving: Top with the yogurt and add a drizzle of maple or dates syrup as desired.
Notes
Sweetness: Adjust the number of dates to taste depending on how sweet you want the porridge. Or add a drizzle of maple or date syrup for serving.
Add applesauce after blending to adjust the consistency instead of adding more milk.
Nutrition
Calories: 241kcal | Carbohydrates: 34g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 83mg | Potassium: 437mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2797IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 4mg
