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.