I have recently fallen head over heels for a website/brand/recipe source called Food52. Man, do they know how to woo an impressionable gal like me with recipes while they secretly sell me more items for my ever expanding kitchen.
To prattle on a bit longer, the mistake all began when my dear friend Zakiyah posted about chia seeds on that social network. Until then, I had written off this gardening matter as a fad food and not worth investigation or mastication. Then I thought, what the heck, her other friends seemed to rally behind this humble seed, so I should make some and find out if they appeal to me.
Food52 provided me with a tidy little recipe which started with making almond milk and involved plenty of overnight soaking, which is seriously one of my favorite things. So I was very happy.
Now for the accident. Or maybe we could just call it a very dumb moment. I used whole teff instead of chia seeds. In my defense, I do have a very full pantry, I shop in many stores, in many bulk areas and hard as I try to canister and label everything up... well, I have a lot of unlabeled bags floating around. Compound that with my unfamiliarity with chia seed and it's an understandable mistake. One which, erm, took me almost 12 hours to figure out.
|Teff on the left, chia on the right. Not exactly twins...|
So I drained off the thick liquid meant to hydrate the chia seeds and plump them into slightly crunchy tapioca goodness. I hate throwing any food away that could be useful so I kept the teff blob thinking I'd make a pudding or a stew with spices so strong the blueberry would be masked. But no need! The magic fridge yielded many nice waffle ingredients- whey, almond meal leftover from the almond milk, lovely treacle-like syrup (I couldn't tell you the name but my crafty friend Sara begged some off of the chef at Wandering Goose)...
Here's the recipe. It's lovely. I don't know if soaking the teff for 24+ hours made a difference. I doubt it. If you're someone who makes nut milks this should be a good use for your nut meal. And it's accidentally vegan. This yields 8 waffles in my handy dandy Presto Flipside waffle maker (which I love love love- all other waffles irons be damned).
1 quart whey (buttermilk/water or yogurt/water can be substituted)
meal from 1 cup almonds (leftover from almond milk production)
1 cup teff
4 T Lyle's Golden Syrup, maple syrup, treacle (not dark)
2 eggs, beaten slightly
1/2 - 1 cup canola oil (your call on how wet you like your waffles)
3 1/2 cups flour
4 t baking powder
2 t baking soda
1 t maldon sea salt or 1 1/2 t kosher
Preheat your waffle iron.
Mix all of your liquids together. In a big bowl, whisk together the dry ingredients. Then pour in the liquid mixture and whisk until combined.
I use a 1 cup measure with a pouring spout for my waffles. My little flipside pal fills perfectly with one cup of batter and it makes the process a lot less messy than pouring out of a big bowl.
They should cook in 3 minutes.
The boys loved them with maple syrup and I had mine au natural.
Oh, and as a side note. I did make the chia seed tapioca and it was really good. I'm completely fascinated by these little seeds now. Thinking up new ways to use them, like this cocktail I made in LA with hydrated basil seeds...