Friday, July 22, 2011

Graduate School - Chocolate Teff Waffle Recipe

Waffle, waffles, waffled: Perhaps one of the funniest sounding words in the English language. I love waffles. Teff flour, from what I hear, is a gluten-free substitute to lighter grains. Teff flour makes a sturdy, crisp waffle all on its own. The smallest grain in the world, it measures 1/32 of an inch in diameter. It has the consistency of quicksand when mixed with water. This is a grain that originated in Ethiopia between 4000 BC and 1000 BC. Most likely not the best grain for making waffles; Teff has more protein than wheat and has a hardier taste. 

Chocolate Teff Waffles Recipe
    * Teff powder, 2 cups
    * Brewed coffee, 1/2 cup
    * Cocoa powder, 1/2 cup
    * Egg, 1 (Substitute with one banana and apple sauce)
    * Yogurt, 1/2 cup (Substitute 3/4 teaspoon baking soda and1/2 teaspoon sea salt)
    * Agave , 1/2 cup (Substitute with maple syrup)
    * Butter

Rough Directions:
1. Beat the egg in a bowl. Add coffee, agave, and yogurt. 
2. Add the Teff powder and mix until an even constancy. 
3. Power up that waffle maker and grease with a little butter.
4. Spread the dough into the iron so it's level on all sides and close.
5. Wait 10 minutes or until fully cooked.
6. Top with agave and/or yogurt.

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