Teff Waffles

Preheat the waﬄe iron
Whisk the eggs in a large bowl. Stir in the juice, oil, maple syrup and vanilla. Add the ﬂour, baking powder, and salt and stir until well combined.
Brush both the top and bottom surface of the waﬄe iron with oil, then ladle in enough batter to cover the bottom surface of the iron. Cook until the steaming stops or the waﬄe is golden brown.
Serve immediately, or keep the cooked waﬄes in a warm oven until you’re ready to serve.

Grain:

Ingredients:

4 eggs

¾ cup apple juice or cider

3 Tbsp extra-virgin coconut oil or butter

3 Tbsp maple syrup

1 Tbsp vanilla extract

1 ½ cups teﬀ ﬂour

1 Tbsp baking powder

½ tsp sea salt

Active time:

30 minutes

Yield:

3 servings

Nutrition:

Calories: 610, Total Fat: 23g, Saturated Fat: 15g, Sodium: 980mg, Carbohydrate: 81g, Fiber: 10g, Total Sugars: 19g (Added Sugar: 13g), Protein: 18g

Author:

Recipe and photo courtesy of Leslie Cerier [2], from her book Gluten-Free Recipes for the Conscious Cook [3].

Course:

Main dishes

Meal:

Breakfast

Dietary choice:

Vegetarian Gluten-free

Rating:

Description:

These waﬄes are delicious with or without a topping. There’s enough maple syrup in the batter that I never feel a need to pour more on top.