I
wanted to make a porridge with teff alone, but I just didn’t like the
flavor enough. So I added some of those tiny high-protein, high-calcium,
gluten-free seeds to oatmeal, along with chopped dried apricots, golden
raisins and cinnamon. Chopped toasted hazelnuts are my first choice for
topping.
Total time: 5 minutes (plus soaking overnight)
For 1 generous bowl:
1/3 cup rolled oats
1 tablespoon teff
Salt to taste (I use a generous pinch)
1/8 teaspoon ground cinnamon
1 tablespoon chopped dried apricots and/or golden raisins (more to taste)
2/3 cup water
1 teaspoon honey, plus additional to taste for drizzling
1/2 tablespoon chopped toasted skinned hazelnuts or almonds
Optional toppings: milk, grated apple or pear
1.
The night before, stir together rolled oats, teff, salt, cinnamon and
chopped apricots or raisins in a medium microwave-safe bowl. Bring water
to a boil and pour over mixture. Add honey and stir, then cover bowl
with a plate.
2.
In the morning, microwave mixture for 2 minutes on 100 percent power.
Remove bowl from microwave and carefully remove plate (bowl will be hot
and steam will rise from cereal). Stir mixture, cover again and return
to microwave. Heat for 1 to 2 minutes longer, until mixture is no longer
watery.
3. Transfer to a serving dish and sprinkle chopped nuts over the top. Add other toppings of your choice and serve.
Yield: Serves 1
Nutritional information per serving:
214 calories; 4 grams fat; 1 gram saturated fat; 1 gram polyunsaturated
fat; 2 grams monounsaturated fat; 0 milligrams cholesterol; 39 grams
carbohydrates; 5 grams dietary fiber; 8 milligrams sodium (does not
include salt to taste); 7 grams protein
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”
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