Every once in a while I start to notice my energy beginning to drop. When this happens I know it’s time to start ensuring I’m eating lots of different plant-based sources of iron. My favourite plant-based source of is definitely teff. It’s sweet and nutty and cooks into the most fabulous porridge. Iron is best absorbed when consumed with vitamin C, so this is a recipe I frequently enjoy!
Orange Cranberry Teff Porridge
Creamy and nutty teff is paired with chewy dried cranberries and flavourful orange zest in this breakfast. It’s sure to wake up your taste buds and you!
- 1/4 cup uncooked teff
- 1 cup water
- zest of 1/4 of an organic orange
- 2 tbsp dried cranberries
- 2 tbsp pure, unsweetened cranberry juice
- 2 tbsp unsweetened, non-dairy yogurt (I used almond)
- 1 tbsp ground flax seed
- optional- 1/2 tsp pure maple syrup
- Combine teff, water and orange zest in a small sauce pan. Bring to a boil over medium-high heat. Once a boil is reached, reduce heat to medium-low.
- Stirring frequently, cook until the teff has thickened into your desired porridge consistency. See this post for a picture of teff consistency.
- Meanwhile, in a small bowl mix together cranberry juice and yogurt until smooth.
- Remove the teff from the heat and stir in ground flax seed and yogurt/cranberry juice mixture. Mix until combined.
- Top with dried cranberries and drizzle with pure maple syrup, if desired.
Calories: 270, Fat: 4 g (0.6 g saturated), Carbohydrates: 52 g, Fiber: 9 g, Sugar: 13 g, Protein: 9 g
Nutritional information does not include optional maple syrup. Nutritional information was calculated using this.
UPDATE! This recipe has been submitted to Gluten-Free Wednesdays.