Teff Waffles recipe
makes 6-8 waffles
Teff is a naturally gluten-free pseudograin, best known for being the base ingredient for the spongy Ethiopian bread injera. These tiny grains are milled whole (not refined) to make a flour that’s I found teff flour online* but you can also look for it in the Bob’s Red Mill section of your grocery store. We don’t own a waffle iron but borrowed this one* made by All-Clad from my mother-in-law and I loved using it, so if we do end up buying one, I’ll probably go with this one. I served these with maple syrup, strawberries, and coconut yogurt. Leftover waffles can be cooled and refrigerated or frozen and then reheated in the toaster.
2 cups teff flour
2 teaspoons baking powder
pinch of sea salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
2 cups coconut milk beverage (the boxed kind, not canned coconut milk)
1/4 cup maple syrup
3 tablespoons coconut oil, melted
Preheat waffle maker.
In a large bowl, stir together teff flour, baking powder, sea salt, cinnamon, and pumpkin pie spice.
In a medium bowl, whisk eggs, coconut milk beverage, maple syrup, and coconut oil.
Pour liquid ingredients into dry ingredients and stir until just combined. Ladle batter into waffle iron and cook in batches according to iron instructions. I like to turn my waffle iron up to the highest setting and let the batter cook 2 extra minutes after the timer goes off because I like crispy waffles.