Teff Chocolate Pudding

I finally have gotten around to trying teff, and I love it. This recipe is adapted from one that was on back of the container of Bob's Red Mill teff grains that I purchased. My little one LOVES this pudding. The texture is exactly like the store bought puddings, it's thick and smooth...and it's healthy, I love it!



Did you know that whole grain teff releases starches as it cooks?  This allows it is pudding to solidify after you chill it (much like how your corn starch thicken gravy solidifies) But doesn't it look amazing in pudding form!?!

This post is featured on Slightly Indulgent Tuesdays and Allergy Free Wednesdays, Allergy Friendly Fridays, and Whole Food Fridays.

Teff Chocolate Pudding

1/2 cup whole grain teff
2 cups water
1/4 cup cocoa
2 tablespoons honey
2 tablespoons coconut sugar (or brown sugar)
2 teaspoons vanilla

Directions
Cook the whole grain teff by placing it in a saucepan with the water and bringing it to a boil. Then reduce heat and cover, and simmer for 15-20 minutes or until the water is absorbed. It won't be fluffy like rice, it will be more goopy (is that a real word?) or even like a viscous syrup. Make sure to stir the mixture every once in a while, while it is simmering. The teff will stick to the bottom of the pan if you don't stir it.

Let the teff cool to room temperature. Once cooled, combine the cooked teff with the cocoa, honey, coconut sugar, and vanilla in a blender and blend until smooth. Pour into a bowl and chill before serving.