Whole Grain Tummy Warmers

 

If you were a fan of Cocoa Wheats, you'll like this one. This one's made with teff-a tiny, easy to grow millet. Teff has over twice the iron of other grains and three times the calcium. Once unique to Ethiopia, it's now popping up in the US heartland. 

Teff Porridge with Cocoa and Peanut Butter

(3 Servings)

Combine teff, cocoa and milk in a saucepan. Bring to a boil over medium heat. Reduce to low heat and simmer for 20 minutes, stirring frequently.

1/2 cup teff

2 tablespoon cocoa

1 1/2 cup skim milk

 

Stir peanut butter into grain mix and simmer for 10 minutes.

2 tablespoon peanut butter

 

To serve, top with additional milk. Mine has 1/4 cup additional milk. Since the recipe has no added sugar, adding a teaspoon of sugar at serving makes it even yummier.

 

When reviewing the package for Cocoa Wheats, I was pleased to see it had no added sugar. The cereal is also fortified with iron. It is not a whole grain, so is missing the bran and germ of the whole grain where the fiber, trace minerals, vitamins and antioxidants are stored. 1 serving of Cocoa Wheats has 1 gram of fiber. This recipe has 5.

 

Teff is part of a class of cereals that has reduced environmental impacts. The C4 grains have a high rate of photosynthesis and reduced rate of photo respiration which reduces water vapor loss. These grains are very efficient in hot dry climates. C4 grains include corn, sorghum, millet. C3 grains include rice, oat, rye, wheat and barley which elevate C02 and are less water efficient.

Another millet that's great in hot cereals is Amaranth. Amaranth has high levels of the complete protein Lysine.  Starting with recipes from the Whole Grains Council, I made the 

Chai Spiced Amaranth Porridge

 

then substituted pumpkin pie spice for the chai spices and added canned pumpkin:

 

Amaranth Pumpkin Porridge

 

I choose to cook the grain in milk instead of water. A general guide is to add 3 times the liquid per serving of grain, with 1/4 cup dry grain counting as a serving. Bring to a boil, reduce heat and simmer until all the liquid is absorbed-20 to 30 minutes. Stir frequently. This is similar to cooking corn grits.