Coconut Teff Waffles

These waffles are delicious with saskatoon/berry sauce or jam.  Teff is an ancient grain that is high in protein, has a good balance of amino acids and is a good source of calcium and other minerals.  This recipe is based on a recipe from the cookbook Gluten-Free Recipes for the Conscious Cook by Leslie Cerier. 

4 eggs

3/4 cup milk or almond milk

1/4 cup melted coconut oil

1/4 cup maple syrup

1 tablespoon vanilla extract

1 cup teff flour

1/4 cup coconut flour, sifted

1/4 cup almond flour

1 tablespoon baking powder

1/2 teaspoon sea salt

1/4 teaspoon chinese five spice powder or cinnamon

1.  Preheat the waffle iron. 

2.  In a large bowl, whisk the eggs, almond milk, oil, maple syrup and vanilla.  Add the flours, baking powder, salt and spice and stir until well combined.

3.  Brush both the top and bottom surface of the waffle iron with coconut oil.  Ladle in enough batter to cover the bottom of the waffle iron.  Cook until the waffle is golden brown.  Serve immediately or keep the waffles in a warm oven until ready to serve.  

*Note: I often freeze the extra waffles so they can be toasted for quick weekday breakfasts.  

Buckwheat Banana Bread

Buckwheat isn't related to wheat, and it isn't even a grain.  It is a fruit seed that is a relative of rhubarb.  Buckwheat is a complete protein and has more nutrients than true grains.  Banana helps to balance the strong flavour of the buckwheat flour.  This loaf is best when served chilled from the refrigerator.


1/3 cup softened butter or dairy-free margarine
1 cup coconut sugar
2 eggs
1 cup mashed bananas
1 1/4 cups buckwheat flour
1/2 cup brown rice flour
1/4 cup tapioca starch
1 teaspoon gelatin powder (*Note: I like to use gelatin instead of gums.  Gelatin adds protein as well, but it is not vegetarian.)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons milk or almond milk

1.  Preheat the oven to 350 degrees.

2.  Cream the butter and sugar.  Then, add the eggs and beat until fluffy.  Stir in the mashed banana.

3.  Combine the dry ingredients.  Stir the dry ingredients into the creamed mixture.  Add the milk and stir until combined.

4.  Pour into a greased clay loaf pan.  Bake for 50 minutes.  Cool for a few minutes before removing from the pan.

*Store in a sealed container in the refrigerator.  This loaf slices and tastes best when chilled.

Kiwi-Lime Creamsicles

Celebrate St. Patrick's Day with some green food!  For fun, let's start with dessert first.  Pictured above, are Kiwi-Lime Creamsicles.  Below, is grilled chicken and green asparagus with a curried yogurt sauce.  With the warmer weather, it is convenient to barbecue and there is less clean-up afterwards.

I am thinking of St. Patrick's Day as well as warmer weather when I planned Kiwi-Lime Creamsicles for dessert.  This recipe is based on the many raw cheesecake recipes that are free of dairy.  However, I think they are much more fun to eat as a popsicle!  Enjoy!

Kiwi-Lime Creamsicles

3 cups raw cashews

1/2 cup lime juice

1/2 cup honey

1/2 cup coconut oil (heated until liquid)

1 cup coconut water

3 kiwi, peeled (or substitute a couple ripe bananas for added sweetness)

3 kiwi, peeled and sliced for decorating (or any fresh fruit that you desire - I think fresh blueberries or banana slices also work well)

1.  Combine all of the above ingredients (except the 6 kiwi) in a high-speed blender (must be a Vitamix or a Blendtec).  Blend until smooth.

2.  Add 3 peeled kiwi and blend to the desired texture.

3.  Slice the other 3 kiwi for decorating the popsicles.  Place one slice in the bottom of each popsicle mold (I used Tovolo popsicle molds).  Pour the creamsicle mixture into each mold to the top.  Slide another kiwi slice down the side of each mold.  Gently lower the sticks into each mold.  Freeze for at least 6 hours before serving.

*There is often extra creamsicle mixture left over after filling all of the popsicle molds.  I often make an ice cream log with the mixture.  Pour the extra creamsicle mixture into a parchment lined loaf pan.  You may choose to decorate the top with sliced banana, kiwi and/or strawberries.  Cover the top with plastic wrap and freeze.