Vegan chocolatey teff porridge with caramelised walnuts

Vegan chocolatey teff porridge with caramelised walnuts: a creamy breakfast with teff flour, oat milk, raw cacao, pear, cinnamon and maple syrup.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 380 kcal per serving
• Protein: 9 g
• Fat: 12 g
• Carbs: 54 g

Ingredients

• 50 g teff flour
• 200 ml oat milk
• 150 g pear
• 2 tbsp walnuts
• 1 tbsp raw cacao powder
• 1 tsp maple syrup
• 1 pinch of cinnamon
• 1 pinch of salt

Method

You’ll need: frying pan · saucepan · chopping board · knife · mixing bowl · wooden spoon · whisk

1. Put the teff flour, oat milk, raw cacao and 1 pinch of salt in a small pan. Whisk everything until smooth.
2. Bring the mixture to the boil over a medium heat, stirring, and let it swell gently for a few minutes until the porridge is creamy and thick.
3. Wash and halve the pear and cut it into thin wedges with the skin on. Stir the cinnamon into the finished porridge.
4. Toast the walnuts briefly in a small frying pan without any extra fat. Add the maple syrup and toss briefly until the nuts are lightly glazed.
5. Spoon the porridge into a bowl. Leave it to stand briefly so it thickens a little more.
6. Serve with the pear wedges and caramelised walnuts.

Good to know

A breakfast like this feels quietly good. Warm, chocolatey and with just the right contrast between soft fruit and a crunchy topping.

Swaps

Pear → apple (similar fibre content, a little firmer to bite); oat milk → unsweetened almond milk (usually a little thinner); maple syrup → date paste (also provides some fibre); walnuts → pecans (milder flavour, also contain unsaturated fats)

Allergens

Contains tree nuts from the walnuts, and gluten from the oat milk unless it's labelled gluten-free. Good for children if the nuts are chopped to suit their age, and no concern during pregnancy as long as all the ingredients agree with you.

Dairy-free recipes