Ingredients
· ½ cup ivory or brown teff grain
· ½ cup water
· ½ cup coconut cream
· ½ cup almond milk
· 1 tsp vanilla bean paste
· 1 tsp honey
· Pinch of nutmeg
· Pinch of salt
· ¼ green apple, grated
· 1 tbsp toasted flaked almonds
· 1 tbsp maple syrup
· 1 tbsp toasted coconut flakes
Cooking Method
- In a small pot, combine all ingredients and cook on a medium heat, stirring until liquid is evaporated and porridge consistency forms. This should take approximately 10 minutes.
- Top with grated apple, toasted coconut and almonds and a drizzle of maple syrup.
Microwave Instructions
In a large microwave safe bowl, mix all ingredients & cook for a total of 10 minutes (uncovered). Stopping and stirring halfway.
Hint
If you have leftovers just store in the fridge and re-heat in the microwave for breakfast the next day! (You may want to add a little moisture before heating)
Recipe inspiration courtesy of Outback Harvest.