Gluten-Free Chocolate Teff Pudding
Gluten-free teff releases its starch when cooked, making it a perfect candidate for puddings. It works well with other bold flavors, like cacao powder, cloves and molasses. This pudding tastes even better after a day or two in the refrigerator.
½ cup dried pitted plums (prunes)
½ cup teff grain
1 ripe banana
½ cup canned coconut milk, more as needed
⅓ cup cacao powder
2 tablespoons molasses or pure maple syrup
-Zest of 1 medium orange
1 teaspoon pure vanilla extract
½ teaspoon ground cloves
-Pinch of salt
1 cup raspberries, for garnish, optional
1. Place plums in a bowl, cover with warm water and let soak 30 minutes.
2. Bring 2½ cups water and teff to a boil in a saucepan. Reduce heat and simmer until teff is tender and a gelatinous mixture has formed, stirring occasionally to prevent clumping, about 15 minutes. Let teff cool.
3. Drain plums and place them in the container of a food processor or high-powered blender, along with cooled teff, banana, coconut milk, cacao powder, molasses or maple syrup, orange zest, vanilla, cloves and a pinch of salt. Blend until smooth. Add additional coconut milk if needed to help with blending.
4. Put pudding in the refrigerator to chill at least 2 hours before serving.
5. Place in serving bowls and garnish with raspberries, if desired.