Buckwheat + Teff Coconut Waffles
Buckwheat + Teff Coconut Waffles
These Waffles are filled with the goodness of Buckwheat and Teff. Both incredible sources of protein, fiber and calcium. Teff has the added benefit of being high in bio-available iron. What a little powerhouse! The Teff seeds mixed through the batter deliver an addictive little unexpected crunch. Enjoy x
Ingredients
1 up Buckwheat Flour
1/2 cup Teff Flour*
1 Tablespoon Teff seeds
1/4 teaspoon Baking soda
pinch of Sea salt
2 Free range Eggs*
3/4 cup Coconut milk
1/2 cup Coconut yoghurt or yoghurt of choice
2 tablespoons of Coconut oil melted
2 tablespoons of Maple syrup
1 tablespoon of Vanilla extract
Note* You can purchase Teff flour, or Teff seeds/grain. I buy teff seeds/grain and grind them in my coffee/spice grinder to make a flour. This way I can use both the seeds and a flour buying only one bag of Teff. *For vegan option replace with 2 prepared flax eggs
METHOD
In a large bowl combine flours, seeds, baking powder and salt combining well with a whisk or fork.
In a small bowl lightly whisk eggs. Add coconut milk, yoghurt, oil, maple syrup and vanilla and stir to combine.
Add wet mix to dry mixing through well until a sticky batter forms.
Heat your waffle maker and use a full Β½ cup measuring cup to make each waffle.
This recipe makes 8 - Β½ cup waffles. You can store leftover waffles in the refrigerator for up to 2 days or freeze for up to 3 months. Simply reheat waffles in the toaster when ready to eat!
These waffles are excellent served with nut butter and fruit, toasted nuts, shredded coconut, or I love coconut yoghurt on top for a real treat! Enjoy x
