Teff Flour Porridge With Stewed Apples

• for the stewed apples
• a few dying apples - peeled and quartered (360 g)
• 2 handfuls golden raisins (55 g)
• 1/4 teaspoon cinnamon
• 1 pinch freshly grated nutmeg
• a few strand of saffron
• 1 little meyer lemon
• for the porridge
• 1/2 cup almond milk
• 1/2 + 1/3 cups water
• 1/3 cup teff flour (58g)
• 2 teaspoons coconut sugar
• 1 pinch himalayan salt
• 1/4 teaspoon black sesame seeds
• 1/4 teaspoon chia seeds
• 1/4 teaspoon hemp seeds

1. Chop the apples and put them in a pan*. Add raisins and spices, squeeze the lemon and switch on the flame on low. Cover with a lid and cook until apples are tender but not mushy.
2. Mix milk and water in a saucepan, teff flour with coconut sugar and salt in a little bowl.
3. Bring to boil the mixture milk-water, lower the flame and slowly add teff flour (in Italian we say "a pioggia", meaning like rain) quickly whisking to prevent lumps. Simmer for a couple of minutes until it thickens.
4. Serve in a bowl, top with some stewed apples (reserve the leftovers in the fridge) and the seeds. Enjoy!

apples, dying apples, golden raisins, cinnamon, nutmeg, saffron, lemon, porridge, almond milk, flour, coconut sugar, salt, black sesame seeds, chia seeds, hemp seeds

Taken from food52.com/recipes/68705-teff-flour-porridge-with-stewed-apples (may not work)