This waffle is perfect for fall mornings when you want something a little heavier, and fresh fruit is hard to come by. Teff is a pwerhouse of nutrition and very easy to digest. It’s loaded with B vitamins and fiber.
½ cup almonds/almond flour, ground
1½ cup apples or zuchinni (I like a mixture), grated
2 tablespoon coconut oil
2 dates, soaked and drained
1 teaspoon vanilla or vanilla bean to taste
½ cup ivory or dark teff, ground, or other grain
In a food processor, blend the almonds or almond powder to a fine powder. Add the apple, coconut oil, water, dates, and vanilla, and blend till smooth. Turn into a bowl, and add enough ground teff (or other desired grain) to make a sticky batter that is cookie dough thickness.
Line your old waffle iron with plastic wrap or some sort of flexible liner (greased parchment paper?). Place about 1 c of batter into the iron. Place another liner on top and close the iron.
Open the iron. Very carefully transfer the whole waffle to a teflex liner. Repeat until batter is done. Peel off the top liners, place a second dehydrator sheet over the first and quickly flip the unlined sides onto the new sheet. Peel off the bottom liners.
Dehydrate at 115 for 9-10 hours or until crisp on the outside.
Serve with maple syurp or a mixture of 1 medjool date, blended with 1 tsp vanilla and 1/2 to 1 c water. Enjoy!