Banana Teff Waffles Gluten Free And Soy Free Food

BANANA TEFF WAFFLES (GLUTEN-FREE AND SOY-FREE)

Banana Teff Waffles (Gluten-Free and Soy-Free) image

My daughters believe that waffles are a food group. Because we are gluten-free, we make our own. These tender-but-crisp waffles are perfect.

Provided by GFDoctor

Categories Waffles

Time 30m

Yield 6

Number Of Ingredients 13

Ingredients

1 cup brown rice flour
½ cup teff flour
½ cup finely chopped California walnuts
¼ cup sweet rice flour
2 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ cups milk
2 bananas, mashed
3 eggs
½ cup yogurt
3 tablespoons oil
1 tablespoon vanilla extract

Steps:

Preheat and lightly grease a waffle iron according to manufacturer's instructions.
Whisk brown rice flour, teff flour, walnuts, rice flour, brown sugar, baking soda, and baking powder together in a bowl. Beat milk, bananas, eggs, yogurt, oil, and vanilla extract together in a separate bowl. Stir flour mixture into banana mixture until batter is just mixed.
Pour 1/4 to 1/2 cup batter into the preheated waffle iron; cook according to manufacturer's instructions until golden brown, 5 to 10 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 406.4 calories, Carbohydrate 49.8 g, Cholesterol 99.1 mg, Fat 18.4 g, Fiber 4.1 g, Protein 11.5 g, SaturatedFat 3.6 g, Sodium 347.8 mg, Sugar 14.4 g

BANANA-NUT WAFFLES (GLUTEN-FREE AND VEGAN)

Banana-Nut Waffles (Gluten-Free and Vegan) image

Everybody loves these (not just people on special diets)! For a special treat, substitute blueberries or vegan chocolate chips for the nuts.

Provided by Prose

Categories Breakfast

Time 10m

Yield 6 waffles, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 large banana, mashed
1 3/4 cups soymilk or 1 3/4 cups rice milk
1/2 cup vegetable oil
1 tablespoon honey or 1 tablespoon agave nectar
2 cups gluten-free flour (I use Bob's Red Mill Gluten-Free All-Purpose Baking Flour)
4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup walnuts or 1/2 cup pecans

Steps:

Heat waffle iron.
Beat bananas, milk substitute, oil, and sweetener with a wire whisk or electric mixer.
Stir in flour, baking powder and salt until just mixed. Batter may be lumpy.
Fold in nuts or berries or chocolate chips.
Spray waffle iron with non-stick cooking spray. Pour about 2/3 cup of batter onto the center of the iron. Close lid.
Bake about 5 minutes or until steaming stops. Carefully remove waffle and serve with non-hydrogenated margarine (I like Earth Balance Natural Buttery Spread) and real maple syrup or honey. Other serving suggestions: spread with peanut butter or top with fresh berries and vegan whipped cream or vegan ice cream.
If you have extra batter, either store it in an airtight container in the fridge for a day or two OR go ahead and cook up some more waffles and freeze them in Ziploc bags. Then toast for a weekday morning treat!

Nutrition Facts : Calories 299.7, Fat 25.5, SaturatedFat 3, Sodium 414.4, Carbohydrate 15.7, Fiber 2.3, Sugar 9, Protein 5

GLUTEN-FREE TEFF BANANA BREAD (VEGAN + SOY-FREE)

Gluten-Free Teff Banana Bread (Vegan + Soy-Free) image

This vegan gluten-free banana bread recipe is made with super nutritious teff flour and sorghum flour. If you don't have those flours on hand you can replace them with brown rice flour, though the bread won't be as flavorful. This recipe comes from www.glutenfreewholefoods.blogspot.com which is a modified version of the Banana Walnut Muffin from The Whole Life Nutrition Cookbook.

Provided by Whole Life Nutrition

Categories Quick Breads

Time 50m

Yield 4 mini loaves

Number Of Ingredients 13

Ingredients

1 1/2 cups sorghum flour
1 cup dark brown teff flour
1/2 cup tapioca flour
1/2 cup maple sugar or 1/2 cup organic unbleached cane sugar
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1/2 teaspoon sea salt
2 cups mashed ripe bananas, about 4 large
1 cup vanilla hemp milk, almond milk or 1 cup rice milk
1/4 cup melted virgin coconut oil or 1/4 cup grapeseed oil
2 teaspoons vanilla
1/2 cup mini chocolate chip, Enjoy Life brand (optional)

Steps:

Preheat oven to 375 degrees F. Lightly oil 4 mini-loaf pans or 1 muffin tin.
In a large bowl combine the flours, tapioca flour, sugar, xanthan gum, baking soda, baking powder, and sea salt. Mix well.
Place the bananas into a 4-cup glass measuring cup and mash with a fork; it should equal approximately 2 cups. Mash more if needed to get at least 2 cups. Add the milk to the mashed bananas and whisk it together with the oil and vanilla. Pour the wet ingredients into the dry and gently mix together being careful not to over mix. Gently fold in the chocolate chips.
Spoon batter into oiled pans, gently rounding the tops with the back of a spoon into a loaf shape. Bake at 375 degrees F for about 30 to 35 minutes (20 to 25 mins for muffins). Loosen sides with a knife and gently take out of pans and place onto a wire rack to cool.

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