Allergic to wheat, dairy, soy and eggs? So, what's for breakfast? Gluten-free oatmeal is one possibility; teff porridge is another. Teff takes longer to cook but has a pleasant, mild flavor and an interesting, non-mushy texture.
Bring two cups of water to a boil. Stir in the teff, and bring the water back to a boil. Simmer for 20 minutes, stirring occasionally. Stir in a little extra boiling water if you prefer your porridge to be more liquid. Garnish with fruit, hemp milk, brown sugar, cinnamon--whatever you like and aren't allergic to. Alternatively, butter and salt make a great garnish if you can tolerate the amount of dairy proteins in a bit of butter.
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