Teff Waffles with caramelised bananas/Gaufres à la farine de Teff et bananes caramelisées

la recette en francais est au bas de la page :)

Since I posted my brownie recipe, some of you have been asking about teff flour, so I thought I’d post a looooong overdue recipe where teff was the main star.

The recipe comes from one of my favourite cookbooks: Wholegrains Every day Every Way by Lorna Sass, which is a great book for those of you who have ever stared longingly at the wholegrains section in Whole foods desperately trying to figure out what to buy and how to cook it.

That book, plus Lucinda’s are my top two, the ones that have been cooked from, cooked on and thumbed through the most.  Don’t be alarmed by the seemingly long length of the recipe.  It just seems long because Lorna tends to give detailed instructions.  To be honest, I actually feel a little guilty posting the recipe, because it’s so easy you could do it in your sleep, which is handy for those of you, like me who aren’t really morning people.

You see, in Tunisia, I was used to a more…how shall I put it?….’relaxed’ kind of timetable.  The only way I would get up early was by choice and the only reason was to go for a leisurely run. Nowadays I have to coax myself out of bed in the morning with the promise of waffles, more specifically teff waffles, so what’s teff?

Teff is apparently the smallest grain in the world and it’s a grain that’s well known in ethiopian circles.and like many gluten free grains, it’s literally packed full of goodness, it contains all eight essential amino acids, is high in protein,  low in fat, those of you who have ever tasted injera will be familiar with it, as it’s quite common in the ethiopian kitchen.  Teff flour is a great gluten free flour to use when you want to add a bit of character to a cake. I love to mix it with buckwheat flour and have discovered that it pairs well with chocolate, but it also tastes great on it’s own.

I’ll take the smell of freshly baked teff waffles paired with wonderful caramelised bananas over an alarm clock any day!

Teff waffles with caramelised bananas

My only tip would be NOT to stack the waffles as you’re making them, they get limp and soft when you do, instead place them in a single layer on a rack in the oven.  These waffles freeze well and can be warmed up by popping them in the oven.

Makes four 6-inch/15cm waffles
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For the caramelised bananas

  • 3 large ripe but still firm bananas
  • 3 tablespoons unsalted butter
  • 3 tablespoons (packed) dark brown sugar

For the waffles

  • 1 1/3 cups plus 1 tablespoon teff grains, preferably brown, or 1 1/2 cups/140g teff flour
  • 2 1/2 teaspoons baking powder
  • 1 tablespoon white sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs
  • 1 1/4/300ml to 1 1/2 cups/360ml well-shaken buttermilk
  • 6 tablespoons(3/4 stick) unsalted butter, melted
  • 1 teaspoon molasses
  • 3 tablespoons of sesame seeds (optional)
  • Maple syrup or honey for serving

To make the waffles:  If using whole teff, place a large frying pan over medium heat.  Add the grains and toast, stirring constantly, until they emit a toasty aroma and begin to pop, about 3 minutes. Immediately transfer to a bowl to cool.

Place about one third of the grains in a spice grinder and process to a fine flour, 30 to 45 seconds.  While processing, shake the spice grinder up and down to distribute the grains.  Repeat with the remaining grains.  You should have about 1 1/2 cups/140g of teff flour.

Place the teff flour in a large bowl and combine it with the baking powder, white sugar, salt, baking soda, sesame seeds and cinnamon.

In another bowl, lightly beat the eggs, 1 1/4 cups/300ml buttermilk, butter and molasses.

Stir the liquid ingredients into the dry ingredients until barely blended.  Do not overmix.  If the batter is too thick to easily spread over the waffle maker or thickens while standing, stir in the remaining buttermilk.

If you plan to serve the waffles at room temperature, preheat the oven to 200°F/90°C

Heat a waffle maker, according to the manufacturer’s instructions.  When a drop of water thrown on the waffle sizzles, spoon on enough batter to cover three quarters of the surface.  Close the lid and bake until the waffle is golden brown and the edges are crisp.  Gluten free waffles are fragile, so remove them gently by prying up one corner with a fork and then sliding a spatula underneath to lift them up.

To caramelise the bananas: Peel the bananas and cut them in thirds crosswise.  Cut each piece in half lengthwise.  Melt the butter in a large non-stick frying pan over medium heat.  Blend in the brown sugar. Turn the heat to-medium high.  Add the bananas, cut-side down, and fry until the bottoms are golden, 2 to 3 minutes.  Flip them over and cook until the second side is golden, about 2 additional minutes.  Turn off the heat and set the frying pan aside.

Serve immediately. Set a waffle on each plate and top with caramelised banana. Garnish with maple syrup or dust with icing sugar if you like.

 
Reprinted with permission from Wholegrains every day every way by Lorna Sass

VF

Gaufres à la farine de teff et bananes caramelisées

Pour quatre gaufres de 15 cm/6 pouces de taille
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Pour les bananes caramelisées

  • 3 grosses bananes, mûres mais assez fermes
  • 3 c à s de beurre mou
  • 3 c à s de cassonade

Pour les gaufres

  • 1 1/3 tasses de teff ou 140g de farine de teff, marron de préférence
  • 2 1/2 c à c de poudre à lever
  • 1 c à s de sucre blanc
  • 1/2 c à c de sel
  • 1/4 c à c de bicarbonate de soude
  • 1/2 c à c de cannelle
  • 2 gros oeufs
  • 300-360ml de lait ribot
  • 6 c à s de beurre mou, fondu
  • 1 c à c de mélasse
  • 3 c à s de graines de sésame (facultatif)
  • du sirop d’érable or du miel pour servir

Pour faire les gaufres: Si vous utilisez les graines de teff. Faites chauffer une grande poêle à feu moyen, Ajoutez les graines et faites-les griller en les tournant fréquemment jusqu’à ce qu’elles dégagent une odeur grillée et commencent à sauter, ( pendant 3 minutes à peu près). Mettre les graines dans un bol et laissez refroidir.

Placez un tiers des graines dans un moulin à épices et faites réduire les graines en farine pendant 30 à 45 secondes, n’oubliez pas de sécouer le moulin à épices pour distribuer les graines. Répétez à nouveau avec le reste des graines. Normalement vous auriez obtenus  140g de la farine de teff.

Dans un grand bol, mélanger la farine de teff avec la poudre à lever, le bicarbonate de soude, le sucre blanc, les graines de sésame, sel et la cannelle.

Dans un autre bol, battez légèrement, les œufs , le lait ribot, le beurre et la mélasse.

Mélangez les ingrédients liquides aux ingrédients secs jusqu’à l’incorporation. Faites attention de ne pas trop mélanger, si la pâte est trop épaise ajoutez le reste du lait ribot.

Si vous comptez servir les gaufres tout de suite, préchauffez le four à 90°C

Faites chauffer les gaufrier selon les instructions de fabricant. Elle doit être assez chaude pour faire grésiller une goutte d’eau. À l’aide d’une cuillère, versez assez de pâte pour recouvrir trois quarts de la surface. Fermez le couvercle du gaufrier et faites cuire jusqu’à ce que les gaufres soient dorées et croustillantes.

Servez avec des bananes caramelisées posées dessus.

Pour carameliser les bananes: Pêler les bananes et coupez-les en tiers horizontalement, puis coupez chaque tiers en deux dans la longeur. Faites fondre le beurre dans une poêle à feu moyen. Incorporez la cassonade. Augmenter la flamme, ajoutez les bananes et faites-les frire (face coupée en dessous) jusqu’à ce qu’elles caramelisent et soient tendres et dorées, (2 ou 3 minutes à peu près). Les retournez et faites cuire à nouveau 2 minutes supplémentaires. Éteindre le feu et laissez de côté.

Réimprimé avec l’autorisation de Lorna Sass, l’auteur de Wholegrains every day every way
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32 thoughts on “Teff Waffles with caramelised bananas/Gaufres à la farine de Teff et bananes caramelisées

  1. Hi you might try beating whites to soft peak w sugar – and then folding in to rest of ingredients. Waffles become less dense but its still same recipe = will try the teff recipe.

  2. I think the combination of butter sugar bananas and this lovely warm teff batter sounds simply heavenly. Can you substitute with whole wheat or if last resort white flour?(sorry if that’s sacrilegious!)

  3. @zahirah &chrisjexchiquita you know, you could try using the batter to make pancakes instead of waffles, may have to add some milk, I haven’t tried it before, but you could give it a go? Oh and you could sub buckwheat for teff in the recipe. The flavours are quite different though,

    @aljra I actually tried that with a traditional belgian waffle recipe and found that I didn’t really get the benefit of a lighter waffle because the lid was so heavy it kinda stole all the volume in one fell swoop! ;) But it could work maybe for a fluffy pancake?

    @mariamaziz couldn’t agree more, makes for a great combination, as for the wheat flour, gotta say I have no idea, but you could try it and see? oh and yes it IS sacrilegious to ask me, and no I aint mad at ya ;)

    @knoxblevins no problem, glad to have helped!

    @philipe van de ven, thanks!

    @ลงประกาศ yeah I prefer the robust, moreish quality of teff flour too!

    @lakia go make some! What are you waiting for? :)

    @oasis follow those feeling oasis, follow them ;)

  4. Formidable ! Site de recettes bilingues ! J’en suis ravie. Enchantée. Il va falloir que je revienne. (En fait – si vous avez une bonne recette pour le magret de canard aux fruits d’été, mais en anglais, ce serait génial. Je n’arrive plus à retrouver ma recette – and I need it in English!)

    Your gauffres look delish. Nous mangeons des gauffres belges. Fab.

  5. The first time i came across caramalise bananas was at a back packers kitchen in Mt.Cook New Zealand while on holiday. This guest was making it for his breakfast & I just had to watch how how he does it. I later try it out & love it eversince.

  6. Thanks for the recipe! We use teff to make Injera once every six months or so, but I usually buy a bag of teff and then have plenty leftover without any idea what to do with it. My daughter is “avoiding” wheat as she feels better when she doesn’t eat it, and these look yummy.

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  8. dear curious baker, your blog is simply beautiful. and it’s bed time for me now, but i shall be dreaming of waffles. ;-)

    thanks for sharing your thoughts and baking adventures – it’s very inspirational!

    greetings from new zealand.

  9. @alesha – Well you can make em, then freeze em and pop one in the toaster for when you’re feeling peckish or just want a bit of a midnight nibble. If that sounds like too much work, you can try and eat the screen ;)

    @BigLittleWolf – Ben, pas tout à fait bilingue comme le tien…mais moi aussi je suis presque obsedée avec la belle lingerie française, heureusement que je suis pas la seule! Ben pour la recette de magret, malheureusement je n’en ai pas, ni en anglais ni en français, comme j’aime les sucreries c’est ce que je fais la plupart du temps, mais si j’en trouve, tu seras première à le savoir.

    @colette- they’re hard not to love aren’t they?

    @banana! – If anyone would know about the benefits of banana it’d be you :)

    @lauriero- ooh! A teff connaisseur, glad to have helped :)

    @only4mykids-they’re really simple to make and healthy too. Happy Baking!

    @mel – thanks for your lovely comments! Don’t sweat it, I always dream of food! faites de beaux rêves/sweet dreams!

  10. @tara aarness – yep, strange but true, you gotta eat it to believe it!

    @Lu – Hey Lu, have a look at the suggestions I left for zahirah & chrisjexchiquita, don’t let the waffle iron stop you! :)

    @la lullpalooza Great! Let me know how they turn out

    @candice – to be honest, I came up with the freezing idea to stop me from eating so many, but I soon realised, I could reheat them ANY time of the day and that’s when things got ugly! ;)

  11. i tried to make vegan waffles once. i used flour, bananas, and peanut butter.
    it turned out sort of sticky…
    im still trying to figure out what i did wrong.

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  13. I just made these for my son this morning and they were wonderful! My son is allergic to eggs so I added tapioca flour and applesauce. It’s been a struggle to find recipes that are wheat free/rice free/egg free. Thanks for posting these recipes, I can’t wait to try more!

  14. i just made this for breakfast, delicious, i forgot to put the melted butter in, only found it later in the micro, and i couldn’t even tell they were lacking the butter, i guess they would have been more delicious, but that mistake saved a lot of calories. the banana topping is super yummy too. good texture, crisp on the outside, fluffy on the inside. teff is very nutritious with a good amount of protein. the sesame seeds in the ingredients list is not mentioned in the instructions, so i didn’t use it, due to my picky son, but i imagine that would have added a nice nutty-ness to the waffles.

    • Hi Ivy, glad to know you enjoyed the waffles, ‘minusing’ the buttery carbs accidentally or otherwise was probably a good idea. The sesame seeds were optional, you were meant to add them to the batter, but thanks for pointing that out, I’ve updated the recipe and thanks for dropping by :)

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