Buckwheat Teff Porridge with Maple and Berries

This wholesome Buckwheat Teff Porridge combines the nutty flavors of buckwheat and teff with a touch of maple syrup, topped with fresh berries for a delightful sweetness. It's a comforting, nutrient-packed breakfast that is gluten-free and vegan, making it suitable for a variety of dietary needs.

Ingredients:

• 1/2 cup buckwheat groats
• 1/2 cup teff grains
• 3 cups water or almond milk
• 1/4 teaspoon salt
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup mixed fresh berries (blueberries, strawberries, raspberries)
• 1 tablespoon chia seeds (optional)
• 1/4 teaspoon cinnamon (optional)
• Chopped nuts for topping (optional)

Instructions:

1. Rinse the buckwheat groats and teff grains under cold water to remove any impurities.
2. In a medium saucepan, combine the rinsed buckwheat, teff, and water or almond milk. Add the salt.
3. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the saucepan.
4. Simmer for about 15-20 minutes, or until the grains are tender and the liquid is absorbed.
5. Remove from heat and stir in the maple syrup, vanilla extract, and cinnamon if using.
6. Serve the porridge warm, topped with fresh berries, chia seeds, and chopped nuts if desired.