Almost chocolate in color, this gluten-free waffle tastes unlike any wheat waffle ever made. It has a nutty, satisfying flavor and is substantial in character while remaining light in texture. One taste and you may never again settle for a wheat waffle. You’ll find this recipe and other gluten-free quick bread recipes in my award winning book, The Splendid Grain.
Makes 6 waffles
2 cups teff flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
2 large eggs, beaten
3 tablespoons melted unsalted butter or coconut oil
2 cups water, milk or milk substitute
Sift the flour, baking powder, cinnamon and sea salt into a mixing bowl. With a few quick strokes, stir in liquid ingredients. Pour into a heated waffle iron and cook according to manufacturer’s directions. Serve with your choice of toppings.