Vegan teff porridge with blueberries

Vegan teff porridge with blueberries: a creamy breakfast made with teff, almond milk, cashew butter, hemp seeds and cinnamon – nutty, fruity and pleasantly satisfying.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 420 kcal per serving
• Protein: 12 g
• Fat: 18 g
• Carbs: 48 g

Ingredients

• 100 g teff
• 300 ml almond milk
• 150 g wild blueberries
• 2 tbsp cashew butter
• 1 tbsp hemp seeds
• 1 pinch of cinnamon

Method

You’ll need: saucepan · sieve

1. Put the teff, almond milk and cinnamon in a small pan and briefly bring everything to the boil.
2. Turn the heat straight down to low and let the teff swell gently with the lid on until soft and creamy.
3. Meanwhile, gently wash the blueberries and drain them well.
4. Stir the cashew butter into the finished porridge once almost all the liquid has been absorbed.
5. Check the consistency and stir in another small splash of almond milk if needed.
6. Spoon the teff porridge into bowls, top with the blueberries and sprinkle everything with hemp seeds.

Good to know

This porridge is quiet, warm and really comforting by the spoonful. It tastes nutty and dark, and the berries give it a fresh edge.

Swaps

Cashew butter → almond butter (more vitamin E) | Almond milk → unsweetened oat milk (a few more carbs for a heartier breakfast; contains gluten unless certified gluten-free) | Blueberries → raspberries (more fibre) | Hemp seeds → walnuts, roughly chopped (more omega-3 fatty acids)

Allergens

Contains tree nuts (cashew butter, almond milk). Generally suitable for children if the texture is soft, and fine to eat in pregnancy as long as all ingredients are fresh and pasteurised.

Dairy-free recipes