This teff pudding is easy and quick to make, delicious and healthy. It is vegan, gluten-free and sugar-free. For some variety, the basic pudding can be combined with your preferred fruits or berries, just the way you like it! For this recipe we have chosen a raspberry-lime mixture with pomegranate seeds, a crumble of chopped almonds and mint leaves. The pomegranate seeds provide a pleasant texture and create a wonderful balance in combination with the tanginess of the lime.
This recipe makes about 4 servings:
2 cups cooked Teff seeds
6.9 fl oz (soy) milk
8.8 oz raspberries
Juice from half a lime
Start by cooking the teff according to the package instructions and then let it cool for a while. Mix 2/3 of the teff with the vegetable milk and 2 peeled bananas. Add the rest of the teff. Then divide the custard between the glasses and start the topping.
Mix or crush the raspberries together with the lime juice. Divide it into the pudding containers. Sprinkle the pomegranate seeds and chopped almonds on top and then add the mint leaves to the garnish.