Teff is a tiny gluten free cereal grain from Ethiopia consisting mainly of germ and bran which happen to be most nutritious part of any grain. It has a mild, nutty, flavor with a slight molasses undertone and is expected to become the next super food this year. Teff has a low glycemic index, making it great for diabetics, very high in iron, making it great for people with low iron levels, and very high in fiber, for people who need a little extra something. My boyfriend actually prefers it over his steel cut oatmeal.
Note: Be sure you are buying teff grain and not flour. I’ve made that mistake, and while the flour is wonderful to bake with, it won’t make very good oatmeal.
1 cup teff grain
3 cups water
3 Tablespoons unsweetened apple juice or apple sauce
3 Tablespoons dried apples, chopped or 1/3 cup fresh apples, chopped
1 teaspoon ground cinnamon
1/8 teaspoon sea salt
In a 2 qt saucepan, combine the teff grain, water, apple juice, (or apple sauce, if using), cinnamon and sea salt
Bring up to boil; reduce to simmer and cover. Simmer the teff on low heat for about 20 minutes, After the teff has been simmering for about five minutes, scrape down the sides and bottom of the pot with a rubber spatula. The grains are so tiny and they like to travel, so this just ensures you don’t have any stragglers that don’t cook all the way.
Remove from the heat and stir in dried fruit, or fresh fruit if using. Don't worry if it looks a little thin, it will thicken as it sits.....
Cool down whatever is remaining in the pan, and refrigerate in an airtight container for up to 6 days, or freeze for up to two months.
*The dried apples are a wonderful addition to this, but if you use them, soak them in hot water for about 15 minutes before adding. They are so dry that they will absorb the liquid from the cereal, leaving it a thick paste. The fresh apples are equally as good, and adds a nice crunch. You would add them in at the end, the same way you would if using the dried ones.