John and I were looking for an alternative to oatmeal and wheat-based breakfast cereals. A friend of mine recommended we try Teff. She ran across it at Whole Foods. Teff is a North African grass. The grain can be ground into flour and used in baking. Teff is kind of like millet or quinoa in terms of cooking. The Teff we use is a tiny red grain, but I understand it comes in other colors. It is considered high protein – 7 grams – has 4 grams of fiber and 37 grams of carbohydrates per 1/4 cup dry. That 1/4 cup dry grain cooks up to just over 1 cup of cooked Teff. And, that cup of cooked Teff is very filling. The flavor is different from any other grain I have eaten – hence another reason why it is a good breakfast alternative.
To cook your Teff, bring 1 cup of water to a boil, add the 1/4 cup Teff, cover and simmer for 15 or so minutes – until it is thick and all of the water is absorbed. You will want to stir it occasionally as well. The alternative is to make a big batch and keep it in the fridge for a few days. To reheat, measure out your serving in a bowl (a larger one that gives it room to expand), add a little extra water, cover and cook in a microwave on high for 2 – 3 minutes. Serve like you would oatmeal. I used a little butter, brown sugar, and goat milk.
You can find Teff at stores like Whole Foods. I would also suspect that health food stores may carry it. Or, you can order it online. Bob’s Red Mill has both the grain and Teff flour you can use for baking. We haven’t tried baking with it yet, but it is on the list to try.