Move over, quinoa. Scoot over, millet. There's a new ancient grain in town, and according to various foodies, it's going to be one of the hot foods of 2015. We're talking about teff, a tiny grain, very similar to quinoa and millet, indigenous to Ethiopia and Eritrea. It packs a nutritional punch because it's high in calcium, iron, fiber and protein. The mild, sweet, nutty grain is also naturally gluten-free.
Ready to try some? Here are nine recipes to sink your teeth into.
Instead of using traditional corn for polenta, Je Mange la Ville cooked teff in broth, dried herbs, butter and Parmesan cheese for a more healthful, slightly-nutty result. It's recommended that you cook the teff the night before, since you have to let it set in the fridge.
Gluten-free and vegan, Injera is a yeast-risen flatbread with a slightly spongy texture. Although the authentic version is fermented over several days to get a sourdough flavor, Vegan Richa shares this simpler version.
No time to make the spongy flatbread? Get teff's nutritional benefits with some crunchy cooked teff seeds instead! Just add some to your salads and soups. Says The Kitchn: "Think poppy seeds, only with a little more nutrition and nutty flavor."
Eating Bird Food concocts this teff porridge and adds coconut oil and unsweetened vanilla almond milk for creamy results. This is a nice alternative to your morning oatmeal, and the texture is much like cream of wheat.
Vegan Richa hits another culinary homerun with this mouthwatering pizza. Made with Ethiopian red lentil stew and a teff crust, this pizza satisfies with none of the carb-heavy and cheese-laden guilt.
If you're looking for a spin on the regular ole veggie burger, then this recipe featured on The Mercury's Healthy Eating section is for you. Teff works as a binding agent for the roasted sweet potatoes, black beans, oats, onions and scallions. And since they are baked, they are easier on your waistline.
We love this recipe for sweet potato teff pancakes from Ashley Neese. Dense and filling, these pancakes will last about three days in the fridge and you can also freeze them.
This vegetable tart from Thyme is made with a mixture of teff and whole wheat flours, instead of the usual white flour crust. Yum!
Menu By Vicky serves up a bowl of comfort with this Moroccan chicken stew made with teff. Despite being hearty, you won't feel weighted down afterward.