OATMEAL AND TEFF WITH CINNAMON AND DRIED FRUIT
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.
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, main course
Time 5m
Yield Serves 1
Number Of Ingredients 9
Steps:
- 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.
- 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.
- Transfer to a serving dish and sprinkle chopped nuts over the top. Add other toppings of your choice and serve.
OATMEAL DRIED FRUIT COOKIES
These are the best oatmeal cookies I've ever had! Very buttery and very hearty. Any dried fruit works well such as cherries, raisins, cranberries, blueberries, or chopped apricots. For a really decadent treat, use chocolate chips and nuts instead of fruit.
Provided by matzahball
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C)
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit. Drop by rounded spoonfuls onto the unprepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 16.4 g, Cholesterol 22.1 mg, Fat 7 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 4.2 g, Sodium 148.9 mg, Sugar 7.2 g
FRUITY BAKED OATMEAL
Steps:
- Preheat oven to 350°. In a large bowl, combine oats, brown sugar, baking powder, salt and cinnamon. Combine eggs, milk and butter; add to the dry ingredients. Stir in apple, peaches and blueberries. , Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, until a knife inserted in center comes out clean, 35-40 minutes. Cut into squares. Serve with milk if desired.
Nutrition Facts : Calories 322 calories, Fat 13g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 492mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 3g fiber), Protein 7g protein.
TEFF AND OATMEAL PANCAKES
Teff is a tiny, nutrient-dense grain native to Ethiopia. Its calcium content is higher than that of any other grain, and it's an excellent source of vitamin C. It has a low glycemic index and is gluten-free, though these pancakes are not. I grind the tiny grains into flour in my spice mill, but you can also find teff flour in whole-foods stores.
Provided by Martha Rose Shulman
Categories breakfast, easy, main course
Time 40m
Yield 20 pancakes
Number Of Ingredients 14
Steps:
- Sift together the flours, baking powder, baking soda and salt
- In a medium bowl, whisk the eggs. Whisk in the agave syrup and molasses (if using), buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Do not overwork the batter. Stir in the cooked oatmeal
- Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle
- Toss the berries with 1 teaspoon flour in a bowl. Place 6 to 7 berries on each pancake (more if using small wild blueberries), gently pressing them down into the batter. When bubbles break through the pancakes, flip the pancakes over and cook for another minute, or until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 3 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 163 milligrams, Sugar 4 grams, TransFat 0 grams
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