I was inspired to create this teff flour version from a blog post I read on how to make on sourdough waffles by food blogger Annie Eats. Making waffles is just another great thing to make with your liquid levain. I have been making sourdough bread every week for about a month now since I was given some of my friends sourdough starter, which I keep in my frig and feed twice a week.
I adapted Annie 's recipe to included teff flour which is a amazing whole grain. I was introducted to teff by Leslie Cerier a natural food chef and cookbook author. Teff is super healthy, gluten free and is grown in mainly Ethiopia and Eritrea.
Teff Sourdough Waffles
For overnight sponge:
1 cup teff flour
2 tablespoons all-purpose flour
1 tablespoon coconut sugar crystals
1 cup water
1 cup levain
1 cup levain
1 flax egg
(Use 1 tablespoon flaxseeds plus 3 tablespoon water. Finely grind whole flaxseeds in coffee or spice grinder. Transfer ground flaxseeds to a bowl add water and whisk with a fork until it becomes gelatinous sort of like egg whites)
1 tablespoon olive oil
All of overnight sponge
1/4 teaspoon sea salt
1 teaspoon baking powder
To make the overnight sponge, combine the flours, sugar, water and sourdough starter in a mixing bowl. Mix very well. Cover and let rest overnight at room temperature.
The next day when your ready to make the waffles, preheat a waffle iron according to manufactures's instructions. Add in the flax egg, oil, baking powder and salt to the overnight sponge. Mix well to blend all ingredients together. the batter will bubble. Pour the batter into the preheated waffle iron and bake according to the manufactures instructions.