Teff Waffles with Rhubarb-Strawberry Sauce
Teff flour lends waffles a malty backdrop while the red sauce brings a taste of spring to the breakfast table. No waffle iron? The same batter can be used to make pancakes. Both the batter and sauce can be made up to three days in advance if chilled, but it’s best used at room temperature. Keep cooked waffles warm in a 200 F(100 C) oven until ready to serve. Cooked waffles can be wrapped in parchment paper and frozen in an airtight container for up to two weeks.
1 cup (250 mL) oat flour (or brown rice flour if sensitive to gluten)
3/4 cup (180 mL) teff flour
1 tsp (5 mL) cinnamon
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
2 large free-range eggs
1 1/2 cups (350 mL) buttermilk
2 Tbsp (30 mL) melted unsalted butter or melted coconut oil
2 cups (500 mL) chopped rhubarb
2 cups (500 mL) chopped strawberries
3 Tbsp (45 mL) maple syrup
2 tsp (10 mL) finely minced ginger
1 tsp (5 mL) lemon zest
Juice of 1/2 lemon
1 cup (250 mL) plain Greek yogurt
1 tsp (5 mL) vanilla extract
1/3 cup (80 mL) chopped hazelnuts or almonds
In large bowl, stir together oat flour, teff flour, cinnamon, baking powder, baking soda, and salt. In separate bowl, lightly beat eggs and whisk in buttermilk and butter or coconut oil. Mix dry and wet ingredients together until just combined. Let batter rest while you heat waffle iron.
Lightly grease bottom and top surfaces of warm waffle iron. Ladle in enough batter (about 1/3 cup/80 mL) to cover bottom surfaces of iron. Close lid and cook until waffle is crisp and steam slows, about 6 minutes. Repeat with remaining batter.
To make sauce, combine rhubarb, strawberries, maple syrup, ginger, lemon zest, lemon juice, and 2 Tbsp (30 mL) water in saucepan. Simmer uncovered over medium heat until rhubarb has softened. Blend mixture until smooth.
Stir together Greek yogurt and vanilla.
Serve waffles topped with warm sauce, dollops of yogurt, and nuts.
Makes 10 waffles.
Each waffle contains: 231 calories; 10 g protein; 8 g total fat (3 g sat. fat, 0 g trans fat); 30 g total carbohydrates (8 g sugars, 5 g fibre); 107 mg sodium
source: "Teff Love", alive #378, April 2014
Teff Waffles with Rhubarb-Strawberry Sauce
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
