Spiced Teff Porridge
This recipe comes to us from Karen O’Donoghue from The Happy Tummy Co in Co. Mayo. Karen made this for us in our studio when she came to film wi...th Rupy. It uses half jumbo porridge oats and half teff grain to achieve a next-level porridge. Since trying this porridge, many of The Doctor’s Kitchen team have become teff converts. It not only achieves a creamier, more comforting texture, it is loaded with vitamins and minerals ie iron, protein. Be sure to soak it overnight, it not only makes the vitamins in the grains more bio-available, it guarantees a smooth texture. Read more This recipe comes to us from Karen O’Donoghue from The Happy Tummy Co in Co. Mayo. Karen made this for us in our studio when she came to film with Rupy. It uses half jumbo porridge oats and half teff grain to achieve a next-level porridge. Since trying this porridge, many of The Doctor’s Kitchen team have become teff converts. It not only achieves a creamier, more comforting texture, it is loaded with vitamins and minerals ie iron, protein. Be sure to soak it overnight, it not only makes the vitamins in the grains more bio-available, it guarantees a smooth texture.
protein
fibre
spices
protein
fibre
spices
NUTRITION PER SERVING (Read more)
Notes
You can replace the toppings given here with your favourite, ie fruit and nut butter.
protein
fibre
spices
Ingredients
Method
Gather and prepare your ingredients.
Place the oats, teff grain, milk, star anise and cardamom into a saucepan. Stir to combine, cover and leave to soak overnight.
The following morning, add the water and place the pot over medium-high heat. Cook, stirring often, for 6 minutes, until smooth and creamy.
Place the pan over the heat and add the olive oil. Crack the egg into the pan and cook for 4-5 minutes, until the white is set and the yolk is still loose.
Drizzle with maple syrup, sprinkle with nori flakes and serve.
Notes
You can replace the toppings given here with your favourite, ie fruit and nut butter.
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