Mmm…gruel. Teff gruel.

Time for more simple Lenten recipes. Gruel. This is similar to the teff porridge I made earlier.

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I added 1/4 C teff flour to about 2 tsp coconut oil.

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Seasoned it with plenty of salt and pepper…

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and about 1 1/2 Tbsp nutritional yeast.

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I added 2 C water and stirred regularly over medium-high heat,

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until it began to thicken.

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But not too much, it should be like soup. After about 10 minutes or so, you’ll notice it’s not getting any thicker. That’s when it’s done.

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Of course it’s Cheesefare Week, so I added some Daiya cheddar.

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It’s not the prettiest thing, but…it’s gruel. And it’s Lent.

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Garnish with a little extra nutritional yeast to give it a little color.

If you leave out the coconut oil and faux cheese, this is a perfectly Lenten meal for an oil-free fasting day. In that case, I would recommend adding an extra 1/2 tbsp of nutritional yeast (making it 2 Tbsp instead of 1 1/2) and little garlic. Maybe a pinch more salt. The pepper really comes through in this, so don’t go crazy.

This is a gluten free meal, minus the garlic bread I ate with it.


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