Tantalizing Teff

Posted on Sep 10, 2014 | 0 comments

On our trip to the Malibu Farmer’s Market this past Sunday I discovered something new to me, and it seems, new to America!

Teff!

Teff is a gluten-free whole grain that is the seed of an Ethiopian grass. It has been a staple of the country of Ethiopia for thousands of years and is now quickly climbing up the American food chart to super-grain status!

This grain is packed with power giving us high concentrations of a few vitamins, several essential minerals, amino acids, fiber and healthy fats. Teff Rocks, but is it good?

And there it was, brought to us by Kristy from Rice and Beans LA! She gets it from a farm in Idaho where it is grown.

I totally had to try some!

I asked Kristy to recommend to me how to eat it. She shared with me how to make a breakfast porridge out of it, kindly wrote it down for me, sold me my grains and sent me on my way!

How I made Teff (and my kids loved it!)

3 parts water to 1 part Teff. General rule of thumb.

I put 3 cups of water, a small pad of butter, one cut up banana, one cut up peach (I left the skin on) and I set it boil.

After a few minutes, just before it boiled, I added 1 cup of Teff.

I brought to a boil. I turned the stove down to lo, put the lid on and let simmer for about 20 minutes.

I would stir it every so often.

When ready, I dished them up, added some butter, a sprinkle of brown sugar and some almond milk and served it!

Huge hit! Everyone loved it, my son even gave it 2 thumbs up!!

I am totally going back this Sunday for more!I am going to try making veggie burgers with it.

If you are going to try some, please try to buy locally. The world’s interest has led to bans on exportation of Teff, but farmer’s all over are experimenting with growing it now. Riceandbeansla.com is where we get ours!

What are your great ways to eat Teff?

Cheers!
Malibu Mama Loves Xx

For more:
Livestrong
Washington Post