There’s definitely no shortage of breakfast puddings and porridges on this site. While these types of warming breakfasts always make me feel the best, I have a compulsion for variety and I simply can’t just eat plain old oatmeal every morning. In fact, I often use the thrill of an exciting breakfast the next morning as a bargaining tool to prevent myself from late-night eating.
If I go to sleep now, I’ll feel refreshed in the morning and have time to make my golden porridge…or 5-spice+turmeric breakfast pudding…or 3-ingredient creamy coconut porridge…or (my newest addition to the breakfast porridge rotations) – this spiced cacao breakfast pudding.
When morning comes, the promise of an already-decided-upon breakfast also helps get me out of bed! (There is nothing worse than getting up and realizing you don’t have anything appetizing to eat for breakfast.) In addition to being a great incentive for starting the day, here’s what I like about this spiced cacao breakfast pudding, which is made by simmering teff flour on the stove:
-Easy to prepare
-Nutrient-rich (Teff is high in protein, iron, and calcium!)
-Contains raw cacao powder, for a chocolaty boost of energy
-Is delicately spiced, light, and warming – the perfect food to eat early in the morning!
Oh, and you can top it with salted-maple pecans if you like!
A couple notes about the recipe:
-This recipe will make two modest servings.
-This pudding is ever so slightly sweet but still very much breakfast appropriate. You can of course use the sweetener of your choice and adjust the sweetness as you see fit.
-Fodmappers: This recipe is Low FODMAP. If you top with raisins, as suggested below, just be sure not to sprinkle more than 1 tablespoon.
Spiced Cacao Breakfast Pudding
- ½ cup teff flour
- 2 teaspoons raw cacao powder
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- Pinch of sea salt
- ½ cup water
- 2 cups unsweetened almond milk
- 2 tablespoons maple syrup
Directions:
Mix together the teff, cacao, allspice, cinnamon, and salt. Pour in the water and stir with a fork until a paste is made. Heat the milk with the maple syrup in a medium saucepan until steaming. Gradually add the teff flour mixture, stirring constantly so you don’t get lumps. Keep stirring until the porridge starts to thicken, then let cook on low, stirring constantly, for about 10 minutes. The porridge should be bubbling gently in the middle during the cooking process. Ladle into bowls, let stand a couple minutes to thicken, and add desired toppings. (I recommend a light sprinkling of raisins, salted-maple pecans, and an extra splash of almond milk.)
Looks delicious! Will have to make this soon