Make an extra batch and freeze for a healthy breakfast any day of the week. Just heat on 350°F right on the oven rack until thawed and crispy, about 5 to 7 minutes. Read Kathy's entire post about these yummy waffles here.
1 cup Maskal Teff® flour (brown or ivory)
¼ cup brown rice flour
2 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspooon ground cardamom
¾ teaspoon ground ginger
⅛ teaspoon ground cloves
1¼ cup unsweetened nondairy milk
¼ cup avocado oil or other mild oil
¼ cup brown or coconut sugar
Heat your waffle iron. Mix the dry ingredients (flour through cloves) together in a small mixing bowl. Mix the nondairy milk and oil in a medium-sized bowl.
Pour the dry ingredients into the wet and mix well.
Spray both of the cooking sides of the waffle iron with spray oil. Do not forgo the oil because these waffle tend to stick.
Pour a heaping ⅓ cup of batter in the center or use the measuring cup that came with your waffle iron. Close the waffle iron and cook as directed, until crispy.
Remove carefully with tongs and put on a cooling rack to keep it crisp as you finish cooking the other waffles.
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American- grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.