Today, I have a recipe for Vegan Gluten-Free Chai-Spiced Teff Waffles. A few weeks ago I shared my Best Gluten-Free Vegan Brownies recipe and those were made out of teff flour as well. I’m loving it!
Please note that this post is sponsored by The Teff Company, the makers of Maskal Teff™ products. I’m so excited to work with them. It’s now my go-to gluten-free flour and I think you’ll love cooking with it too. If you can’t find them in your local store you can order Maskal Teff™ products on Amazon.
What is teff? It’s a tiny whole grain that originates from Ethiopia. If you’ve ever had Ethiopian food, you ate teff in the spongy sourdough flatbread called injera. While teff is used in the bread, it’s the fermentation process that gives it the traditional sour taste. You won’t find any of that in other baked goods made with teff flour.
I made these waffles in my Belgium waffle iron because to me a thick waffle is the best kind of waffle. I’m sure you can use this batter in a regular waffle maker or even make pancakes out of it, but I don’t know how many you’ll end up with. It will be more than the 4 Belgium waffles I got out of it.
I used the ivory teff flour in these, but I think the brown would do as well.
There are 2 kinds of teff: ivory and brown. The brown has a flavor that’s a little earthy. It’s perfect for anything chocolate and I think it would also go great with cinnamon. The ivory has a milder taste.
Serves: 4 Belgian Waffles
- Dry Ingredients:
- 1 cup Maskal Ivory Teff Flour (or brown teff flour)
- ¼ cup brown rice flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- ¾ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- Wet Ingredients:
- 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 together in a small mixing bowl. Then mix the wet ingredients in a medium-sized mixing bowl.
- Pour the dry ingredients into the wet and mix well.
- Spray both of the cooking sides of the waffle iron with spray oil. Pour a heaping ⅓ cup of batter in the center. Close the waffle iron and cook as directed.
- Cook until crispy and remove carefully with tongs and put on a cookie cooling rack to keep it crisp as you finish cooking the others.
- Do not forgo the oil because these waffle tend to stick more than others I have made.