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Superfood Teff Porridge Slow Cooked in Clay

March 23, 2017

Superfood Teff Porridge Slow Cooked in Clay

Suitable for VitaClay models: VS7600, VF7700, VM7900

Teff is an ancient grain (technically, it’s a grass) originating in Africa. Often you can find it in Ethiopian or Eritrean restaurant if you’re so lucky to have one nearby. The flat bread most commonly made with teff is called Injera. Sometimes wheat flour is mixed in before the bread is baked, but traditionally only teff is used, and it is fermented for 2-3 days prior to baking.

I'm new to teff and decided to start slowly. I found a porridge recipe that incorporates teff, and I kind of like it. VitaClay made it very easy--try out this new, nutritious whole grain and break up  your morning routine without any extra effort!


  • 1 c teff grains (it can be found in the bulk section of some health food stores)
  • 4 c water (or half water, half milk)
  • 1 T butter (optional)
  • 1 T cinnamon (optional)
  • handful of dried or fresh berries or other fruit


  1. Add water and teff grains to the clay pot
  2. Stir
  3. Add your optional ingredients and add-ins
  4. Set to cook for about 20 minutes on “stew” or "hi" setting (If you’re prepping it the night before in the 7900 model, set the delay timer to begin cooking about 30 minutes before you want to eat breakfast)

Let us know what you think of this satisfying, fun grain!

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Photography: FitMomBaltimore.com

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