Fruity Flax Teff Waffles Food

FLAX MEAL WAFFLES

Steps:

• Heat up your waffle iron.
• Mix dry ingredients.
• blend in wet ingredients.
• Pour about 3/4 cup (depending on your waffle iron) onto iron & cook according to manufacturer's directions.
• I also usually add chocolate chips.

WHOLE WHEAT AND FLAX WAFFLES

Steps:

• Mix dry ingredients.
• Mix wet ingredients separately.
• Mix dry and wet together whisk until smooth.
• Pour about 3/4 of a cup of batter at a time onto the waffle iron.
• You will begin to see steam coming out of the iron.
• Cook the waffles until the steam is almost gone.
• Any waffles we don't eat right away get put into the freezer, and we pop them in the toaster for a quick breakfast or snack.

FRUITY FLAX TEFF WAFFLES

Steps:

• Mix dry ingredients together, add in eggs, oil, and a half cup of the milk, mix. Then add in your choice of fruit, add in the rest of the milk until you get a good consistency, I go for a thickish cake batter consistency usually. Add more flour if your batter is too thin.
• Note: I like to keep this recipe low in sugar so I usually add in a couple tablespoons of coconut sugar, but you can add whatever kind of sugar you want and however much you want.
• Note: I usually go with a 6oz. box of fresh raspberries which I blend well into the batter with my mixer, or I go with half a box of fresh strawberries which i smoosh with my garlic press, as I hate big chunks of fruit in things.
• Depending on what kind of fruit you use, you may need to use less milk or add in more flour.

FLAX & OAT WAFFLES

Steps:

• grind oats.
• grind pecans.
• sift together all dry ingredients.
• beat eggs, buttermilk and vanilla then add melted butter & oil.
• gradually add dry ingredients to just moistened.
• let mixture set for 15 minutes.
• bake in waffle iron.

QUICK AND FRUITY CRESCENT WAFFLES

Steps:

• Heat oven to 200°F Heat square or rectangular waffle maker. Spray with Cooking Spray.
• Meanwhile, in 8-inch nonstick skillet, toast pecans over medium heat 5 to 7 minutes, stirring frequently, until lightly browned. Remove from skillet; set aside.
• Separate crescent dough into 8 triangles. Place 2 or 3 triangles at a time on waffle maker, leaving at least 1/2 inch of space around each triangle. Close lid of waffle maker; cook 1 to 2 minutes or until golden brown.
• Place cooked waffles on cookie sheet in oven to keep warm.
• In 1-quart saucepan, heat spreadable fruit and yogurt over medium heat 2 to 3 minutes, stirring occasionally, until hot.
• To serve, stack 2 crescent waffles, slightly overlapping, on each of 4 serving plates. Spoon 1/4 of the fruit sauce over each serving; top each serving with 1/4 of the banana slices and 1 tablespoon of the pecans. Top with whipped cream; sprinkle lightly with cinnamon. Garnish with blueberries.