Teff Breakfast Porridge w/ Apples

Good news: I'M OFF THE RAW DIET! My brother came into town and it was just impossible to maintain. And the thought of going back on it actually made me feel sick.

So I excitedly opened my container of flour to make my first non-raw meal in a long time, and found something unacceptable in there. I was going to make homemade tomato pie, but when I opened my flour container there were little round black dots...and when I looked closer...I realized they were bugs. Writhing, terrifing little bugs. NOT OKAY.

I threw it out, and last night took care to organize and seal every dry good into air tight containers. The last thing I want is an infestation. Soooooo, while I was going through things, I realized I still had Teff seeds from my attempt at injera, the Ethiopian spongy flat bread.

What is it about eating things in mugs that feels so . . . adult??

This morning I discovered that you can make a pretty delicious breakfast porridge from Teff! I cooked it up plain in water, added some leftover raw sliced apples that I seasoned with apple pie spice and maple syrup last night for mini pies, a little extra cinnamon and syrup, and homemade almond milk.

The result: HOLYCRAPITSGOOD.

It's got that nutty, bran-like flavor that's perfect for fall. The spiced apples and light sweetness were so warming and homey. The homemade almond milk? Heavenly creamy.

Make this for yourself (and then eat it). Trust me.

Teff is also very good for you, and apparently delicious. I think I'll keep this ancient grain in my pantry arsenal full time!