Mmm… pecan pie in a breakfast cereal. Simple and delicious, this also works well with buckwheat, quinoa, rice, and your other favourite grains. Just change the proportion of water and cooking time, if needed.
Pecan Pie Teff Porridge
3 1/2 cups water
1 cup teff grain
1/2 cup pecans, toasted
1/2 cup raisins
3 to 5 tablespoons pure maple syrup (to taste)
1 teaspoon vanilla extract
Cinnamon, to taste
Nondairy milk, for serving
Bring the water to a boil in a medium-sized saucepan over high heat. Once boiling, add the teff. Whisk to mix, then reduce heat to low. Cover and let simmer, about 20 to 30 minutes, until teff has absorbed the moisture.
Once cooked, remove from heat. Add the pecans, raisins, syrup, vanilla and cinnamon. Taste for seasonings. Serve family style with nondairy milk on the side, or divide mixture into 4 bowls, and top with nondairy milk. Serve immediately.
Laurie Sadowski 
Pecan Pie for breakfast? I should probably not tell Joe, eh? 😉 Looks heavenly!