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Ingredients
- 1 cup teff
- 1 cup coconut milk or other non-dairy milk
- 1 cup water
- 2/3 cup winter squash baked and mashed, butternut is especially nice
- 1/8 tsp Pink Himalayan Sea Salt
- 1/8 tsp cinnamon
- 1/8 tsp powdered ginger
- 1 pinch clove
- 1/8 tsp cardamom
- 1 tsp powdered vanilla optional
- 2 tablespoons raw sugar optional
- 1/2 cup dates chopped into small pieces
Ingredients
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Instructions
- Put the baked squash, spices and liquids in a pot and bring to a boil.
- Stir to break up and incorporate the squash into the liquid
- Add the teff and stir well. Add the salt. Lower the heat and simmer for about 30 minutes until the grain is tender and well-cooked and the mixture has a pudding consistency. Stir occasionally so that it doesn't stick to the pot. You can add a dollop of liquid to keep it from drying out if needed.
- Stir in the dates and let sit for about 10 minutes.
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