When it comes to breakfast, I’m hands-down a waffle lover. There’s just something magical about those little squares that house melted butter (I use vegan butter from Miyoko’s Kitchen), real maple syrup and organic berries. Oh, those beautiful berries!
Today I’m sharing my Gluten Free Vegan Teff Waffles drizzled with a warm blueberry syrup. I love the light, yet hearty flavor of these waffles and find them perfectly suited for a special weekday breakfast or weekend brunch. As always, when making a batch of waffles, try doubling the recipe and freezing any leftovers. These waffles heat up nicely in a toaster and become the perfect on-the-go breakfast for a busy morning.
Warm Blueberry Syrup:
I love waffles drizzled with warm syrup and find it especially delightful with the addition of organic blueberries. My simple Blueberry Syrup can be made in minutes.
- Add 1 basket of blueberries, 2 Tablespoons water and about 1/3 cup real maple syrup with a pinch of sea salt to a small saucepan.
- Bring to a boil and reduce heat to simmer for about 8-10 minutes. (Note: If you enjoy a thicker syrup, simply stir in about 1 teaspoon of arrowroot starch).
- Remove from heat and serve warm!
The Power of Teff
The teff seed is high in fiber and a rich source of protein, manganese, magnesium, iron and calcium. That’s makes for a powerhouse of bone-building and blood-building nutrition.
Miyoko’s Vegan Butter
Miyoko’s Cultured Vegan Butter is our absolute favorite! I have never found a vegan butter that I love as much as this one. It’s free of cholesterol, lactose, egg, and gluten. Non-GMO and contains NO plam oil! You may also want to try their artisan vegan cheeses. So delicious!
- 1/2 cup white rice flour
- 1/2 cup Sorghum flour
- 1 cup teff flour
- 1/2 cup potato starch
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 Tablespoon baking powder
- 1/4 cup coconut palm sugar
- 2 golden flax eggs (I combine 3 Tablespoons of ground golden flax meal with 5 Tablespoons of water)
- 1 1/2 cups light coconut milk
- Prepare flax egg and set aside. (Combine 3 Tablespoons ground golden flax seeds with 5 Tablespoons water)
- Using a large mixing bowl, whisk together all dry ingredients.
- Add light coconut milk and flax eggs.
- Stir until well combined.
- Note: If you find your mix a little too dry, feel free to add another 2-3 Tablespoons coconut milk. Gluten-free flour mixes put together at home often have different moisture levels creating the need for a little more milk.
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.