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Breakfast Teff

This is a wonderful warm cereal for a weekend breakfast.   Although he's claimed to have enjoyed waffles, cinnamon rolls, scones, and pancakes I've made, whenever I get together with my long-time roomate over breakfast, he requests this.  The base recipe came from Greene on Grains.  Teff is a little tiny grain from Ethiopia that is used for their bread, injera, but is very good here too.

Per serving:
1/3 C whole teff
1 teaspoon butter

1 C water
3 pitted dates, chopped finely (can do it while the cereal starts cooking)

milk, optional

Melt the butter in a small saucepan over medium heat.  Add the teff and stir to coat the teff.  Keep stirring until the teff starts to pop and smells nice and toasty.

Add the water and dates, stir briefly, and cover the pot.  Bring to a gentle simmer and cook 15 minutes.  Remove from heat and let it cool a little; it will thicken as it cools.

 Serve hot with a bit of milk poured over the top.

Extra can be saved for another day, but when refrigerated it gets unpleasantly thick unless you warm it up again with a lot of milk.

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