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
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.