Light Orange Bean – Double Chocolate Teff Waffles

 In Breakfast

Joyce from Light Orange Bean  is an inspiration to many. Not only is her photography absolutely stunning, but she’s turned our brown teff flour into these drool worthy double chocolate teff waffles. I’m definitely regretting not buying that elaborate waffle maker that I passed by the other week. She’s also included this decadent coconut chocolate sauce that would go perfectly well with ice cream if you have leftovers!

To serve two, you’ll need:

Coconut Chocolate Sauce
  • 1 cup full-fat coconut milk (from a can)
  • 2 oz unsweetened chocolate baking bar
  • ¼ teaspoon pure stevia extract powder
Dry
Wet
  • 1½ cups non-dairy milk
  • 2 tablespoons canola oil
  • ½ teaspoon vanilla extract
Garnish
  • 5 strawberries or fruit of your choice
To make the coconut chocolate sauce:
  1. In a saucepan, heat 1 cup full-fat coconut milk until hot but do not boil. Remove the saucepan from heat.
  2. Coarsely chop the chocolate bar into small chunks and place them in an oven safe mixing bowl. Carefully melt the chocolate in microwave oven on high, stopping and checking every 10 seconds. Approximately 20 seconds. Add the chocolate into the hot coconut milk and stir until it is smooth. You can make this chocolate sauce ahead of time. It can be stored in refrigerator up to 5 days.
To make the Chocolate Teff Waffles:
  1. In a mixing bowl, whisk together all the dry ingredients. Place the fine mesh strainer over the second mixing bowl. Carefully dump the flour mixture into the strainer and gradually sift the flour through the strainer. This step will remove all clumps of the cocoa powder and blend the flour really well.
  2. Combine all wet ingredients and pour it into the sifted flour mixture. Use a spatula to mix until smooth. Let the waffle batter rest for approximately 5 minutes.
  3. Heat the waffle iron. Follow your waffle iron instructions, carefully scoop an appropriate amount of waffle batter onto the waffle iron.
  4. Serve the teff waffles with the coconut chocolate sauce and fruits.

 

Notes from Joyce:

1. You may use your own or any store-bought all-purpose gluten-free flour mix for this recipe. However, the amount of milk (wet ingredients) may vary. If your batter is too dry, add 1 tablespoon of milk at a time to carefully adjust to the waffle batter consistency. This waffle batter should be runnier than pancake batter.
2. The coconut chocolate sauce may be stiff like whipped cream when it’s chilled. You can serve as is. If you’d like it to be a little bit runny, warm it up in microwave for a few seconds.

Photo and recipe courtesy of Joyce.

 

 

 

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