My Favorite Waffles

I love a good waffle. However, for me to love a waffle, it has to be protein-dense, healthy, nearly sugarless, and taste perfect with crispness on the outside and softness on the inside. These matched my definition of a great waffle perfectly. I have been loving Teff flour lately, the grain the keeps me full for an incredibly long time. So, I threw in some teff and they worked wonderfully in these waffles. I also quadrupled the recipe and froze several waffles so I can just pop them in the toaster when I want them. Works beautifully.

Ingredients:
3/4 cup Tapioca Flour
1/2 cup Sorghum Flour
1/2 cup gluten free Oat Flour
1/3 cup Teff Flour
2 tsp xanthan gum
1 T baking powder
1 tsp salt
3 T sugar
1 cup almond milk, plus more for desired consistency
2 eggs
1 tsp vanilla extract
4 T melted butter from grass-fed cows
dash of cinnamon
coconut oil spray (or whatever you prefer to grease your waffle iron)

Combine and blend all dry ingredients in a large bowl. In a smaller bowl, stir the liquid ingredients. Pour the wet ingredients into the dry ingredients gradually, until well blended and smooth. You may need to add more milk to get the desired thickness, as this usually tends to be very thick. Allow mixture to sit for at least 30 minutes before cooking. I enjoy these waffles with strawberries (I buy organic frozen strawberries, and cook them in a small saucer until they are slightly runny) and a small dripping of pure maple syrup.