There is nothing like a little trip to get me inspired back in the kitchen. Eric and I managed to overlap work trips – Eric to Kenya for an Engineers Without Borders project and my own trip to Burundi. At the end, we snuck in two days in Copenhagen to relax, eat, and explore.
We walked about 15 miles each day and ate so well – everything from smorrebrød to piles and piles of lumpfish roe. The Danes place an emphasis on quality and freshness, which is apparent everywhere you go. One of my favorite meals was lunch at GRØD, a tiny little spot devoted to porridge. My barley-otto with celery root and lovage was delightful so of course I had to buy the book.
This recipe, though, is not from the book. It is the result of a welcome-home shopping trip to Mr. Piña that included super-on-sale strawberries and a bag of teff grains. Inspired by GRØD, this breakfast porridge hits all the right notes – wholesome and grainy, subtle hints of sweetness and acid, and a crisp textural crunch. Perfect for a weekend or those days you wake up at 5am from jet lag.
Teff Porridge with Roasted Strawberries and Citrus
*You can use any citrus here, really. I had all kinds of yummy stuff on hand – pink lemon, blood orange, minneola tengelo, and cara cara orange. The same goes for nuts – I toasted a combination of pine nuts, almonds, cashews, and pumpkin seeds.
1/2 cup teff grains
1/2 cup rolled oats
1/2 cup chia seeds
1.5 cups water
1.5 cups milk of your choice
1 tablespoon maple syrup
pinch of salt
2 pounds strawberries, trimmed and sliced
slices of whatever citrus you like
toasted nuts and seeds
toasted coconut flakes
Preheat oven to 350. Arrange the strawberries on a baking pan. Cut the ends off the citrus fruits and squeeze the juices over the strawberries. Arrange very thin slices of citrus over the top. Bake for an hour.
In a pot, mix the teff, oats, and chia seeds with the milk and water. Bring to a boil then reduce heat. Cook for 5-10 minutes until it reaches the consistency that you want. I like it a bit runny still. Towards the end, add the maple syrup and salt and stir to combine.
In a dry pan, toast the nuts, seeds, and coconut flakes. They will all toast at different rates so best to do each type individually.
Top the porridge with the strawberries, nuts/seeds, and coconut flakes. You can cut the rinds of the citrus slices and add those as well.