Not to bore y'all with more breakfast bowls, but I'm really loving teff right now. A few weeks ago, I posted my recipe for Holiday Teff Porridge, a steamy oat-like bowl of cooked teff, vegan nog, cinnamon, and dried cranberries.
But this morning, I came up with another yummy way to use this ancient grain as a hot breakfast cereal — Pumpkin Cookie Teff Porridge!
That's a scoop of sweetened pumpkin and a scoop of Biscoff cookie spread on top of my bowl. Biscoff is the secret to making anything taste like cookies. It's a spread made from ground up Biscoff (also called Speculoos) cookies, and it's probably the best tasting stuff on earth. We go through a jar every few weeks in my house, mostly because my boyfriend eats it straight from the jar with a spoon.
Here's the recipe. Note: I used pumpkin pie filling, which is already sweetened, because I had some that I accidentally bought, thinking it was plain pumpkin. But you can use unsweetened pumpkin puree and maple syrup instead, if you'd rather.
Pumpkin Cookie Teff Porridge
1 cup water
1/4 cup teff grains
2 Tbsp. Silk pumpkin spice milk (or vanilla soymilk)
1/3 cup pumpkin pie filling (the kind that's already sweetened)
1 Tbsp. Biscoff cookie spread
Bring the water to a boil in a small saucepan over high heat. Whisk in dry teff to ensure no lumps form. Lower heat to a simmer and cover. Simmer for 15 to 20 minutes, stirring occasionally, until porridge is thick and teff is soft.
Stir in the milk and pumpkin, and remove from heat. Top with a dollop of Biscoff spread.