Classical recipe for teff porridge best enjoyed for breakfast hot in a bowl with your choice of healthy fat, whole sweetener and nuts or fruit topping.
Heat a large saucepan over medium heat, add sprouted (or unsprouted) teff grains and toast, stirring frequently until the grains begin to pop which takes just a few minutes.
Add the water, sea salt, butter and optional cloves.
Bring to a boil, cover and cook for 8-10 minutes stirring occasionally. Remove promptly from the heat at 10 minutes even if it looks like it should cook a bit longer. The porridge firms up a lot when it cools slightly.
Serve warm with choice of healthy fat and whole sweetener or fruit of choice.
Refrigerate leftovers.