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Gingerbread Teff Waffles (GF)
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| 2 cups | teff flour |
| 2 cups | gluten free all purpose flour |
| 1/2 cup | molasses |
| 2 1/2 cup | milk of choice, (Easiest Almond Milk or Easiest Coconut Milk would work great) |
| 2 tsp | baking powder |
| 1 1/2 T | egg replacer, (See DIY Powdered Egg Replacer) |
| 2 T | coconut oil, melted |
| 1 1/4 tsp | ginger |
| 1/2 tsp | cloves |
| 1/2 tsp | cinnamon |
| 1 T | organic sugar, (optional) |
1. Heat waffle iron.
2. Combine all dry ingredient and mix well.
3. Add in milk and oil. Batter will first appear soupy. Do not add more flour. The teff flour will absorb the liquid, give it 2 minutes. Trust me, it will absorb it all and you might need additional liquid if too thick.
4. Cook until crispy.
5. Place on a cooling rack or else waffle will become soggy.
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