+GF +SF
Teff is a tiny whole grain that originates from Ethiopia. If you’ve ever had Ethiopian food, you’ve eaten teff in the spongy sourdough flatbread called injera. I made these waffles in my Belgian waffle iron because to me a thick waffle is the best kind of waffle. I’m sure you can use this batter in a regular waffle maker or even make pancakes out of it, but you’ll end up with more than the four Belgian waffles I got out of it. —KH
MAKES 4 WAFFLES
1 cup (125 g) brown teff flour
¼ cup (40 g) brown rice flour
2 tsp (8 g) baking powder
2 tsp (8 g) ground cinnamon
1 tsp ground cardamom
¾ tsp ground ginger
⅛ tsp ground cloves
1¼ cups (300 ml) unsweetened nondairy milk
¼ cup (60 ml) avocado oil or other mild oil
¼ cup (50 g) brown sugar or coconut sugar
Heat your waffle iron. Mix the dry ingredients (flour and spices) together in a small mixing bowl. Then mix the wet ingredients (milk, oil, sugar) in a medium mixing bowl.
Pour the dry ingredients into the wet and mix well.
Spray both of the cooking sides of the waffle iron with spray oil. Pour a heaping ⅓ cup (80 ml) of batter in the center. Close the waffle iron and cook as directed.
Cook the waffle until crispy, remove it carefully with tongs and put it on a cooling rack to keep it crisp as you finish cooking the others.
Do not forgo the oil, because these waffles tend to stick more than others I have made.
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