We love oats and smoothie bowls at breakfast, but when we’re craving something a little different, teff is our morning meal of choice. The pseudograin (it’s technically a seed like quinoa) tastes nutty with a slightly sweet flavor and contains almost 10 grams of protein per one cup serving. If you’ve ever had Ethiopian food, you’ve probably had teff before. Teff flour is used to make injera, the light-as-air fermented flatbread served with most meals. You can find it at your local co-op or natural foods grocery store, and while the flour is great for gluten-free baking (it acts like a binder), the tiny seeds cook up into a delicious porridge.

Teff Porridge

(Serves 2)

Ingredients:

Instructions:

  1. Add teff to a saucepan and cook on medium heat to toast the grains, stirring frequently. You might hear the grains start to pop, which is normal — that’s when you should add your liquid.
  2. Pour the water into the teff, then bring it to a low boil. Cover your pan and let the teff cook for about 10 minutes, stirring occasionally. If the porridge gets too thick before the grains are tender, add a little more water.
  3. Once the porridge has reached the consistency you want and the seeds are tender, add your favorite toppings and eat up.

Serving suggestions:

Don’t be afraid to get creative — the nutty, rich taste of teff can stand up to a lot of different combinations.

Find more whole grain meal ideas on our Pinterest.

(Recipe and photos via Justina Huddleston / Brit + Co)