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Teff Marathon Breakfast Bowl
Jamie Raftery
High protein, high fiber teff grain pudding with mineral-rich cacao and fresh seasonal fruits
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Resting Time
10
minutes
mins
Total Time
35
minutes
mins
Course
Breakfast
Cuisine
Ethopian
Servings
2
portions
Calories
551
kcal
Equipment
Weighing scales
Mixing bowl
Wooden spoon
Saucepan - medium size
Serving bowl
Ingredients
For the Teff Pudding
100
g
Teff
400
ml
Rice milk
(more to adjust consistency as prefered)
15
g
Cacao powder
20
ml
Coconut syrup
½
teaspoon
Cinnamon powder
5
g
Chia seeds
5
g
Flax seeds - golden
1
teaspoon
Pink salt
To Finish
100
ml
Rice milk
20
g
Dried figs
20
g
Cashew
20
g
Pumpkin seeds
50
g
Kiwi
50
g
Pomelo
50
g
Mango
Method
Assemble all ingredients.
To make the teff pudding
Toast teff grain in a dry pan for 2 minutes on medium heat.
Add the rice milk or whichever plant milk you are using.
Cook out gently for 20 minutes, stirring throughout.
When all liquids have evaporated and the teff is cooked, take off the heat and let cool for 5 minutes.
Add the chia, flax, cacao, cinnamon, pink salt, sweetener and stir t combine.
Add a few splashes of water if its a little thick and needs loosening up.
To garnish
Place teff pudding in a bowl and garnish with the toppings.
Nutrition Facts
Serving:
200
g
Calories:
551
kcal
Carbohydrates:
96
g
Protein:
16
g
Fat:
16
g
Sodium:
1286
mg
Potassium:
721
mg
Fiber:
12
g
Sugar:
28
g
Vitamin A:
304
IU
Vitamin B1:
0.4
mg
Vitamin B2:
0.2
mg
Vitamin B3:
3
mg
Vitamin B5:
1
mg
Vitamin B6:
0.4
mg
Vitamin C:
43
mg
Vitamin E:
1
mg
Vitamin K:
18
µg
Calcium:
190
mg
Copper:
1
mg
Folate:
32
µg
Iron:
7
mg
Manganese:
6
mg
Magnesium:
251
mg
Phosphorus:
513
mg
Selenium:
8
µg
Zinc:
4
mg