Cinnamon Teff Waffles with Blueberry Compote

From 6 Bittersweets
Serves 6 to 8 (10 to 12 4-inch square waffles)

Teff flour is available in many health and specialty food stores as well as online. Buckwheat or even more whole wheat flour can be substituted 1:1 for teff flour if you prefer.

1/2 cup whole wheat flour
3/4 cup teff flour
1/2 cup unbleached white flour
1 3/4 tsp baking powder
Scant 1/2 tsp salt
Scant 1 tsp ground cinnamon
2 eggs, beaten
2 Tbsp sugar
1 Tbsp melted butter
1 1/2 Tbsp canola or vegetable oil
1 1/2 cups low-fat milk
Blueberry Compote, to serve

Combine flours, baking powder, salt, and cinnamon in a medium bowl, stirring with a whisk. In a separate bowl, lightly beat eggs. Add sugar, butter, oil, and milk and whisk well until combined. Add milk mixture to flour mixture, stirring until just blended and free of large lumps (small lumps are fine).

Let batter rest at least 10 minutes while you preheat your waffle iron. Coat iron with cooking spray or a thin layer of vegetable oil (using a paper towel dabbed with oil). Spoon about 5 Tbsp batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 4 minutes OR until steaming stops. If you're using a different type of iron, cook batter following manufacturer's instructions. Repeat with remaining batter until all waffles are cooked. Serve warm topped with blueberry compote.

Blueberry Compote
Adapted from Ellie Krieger
Makes about 1 3/4 cups

4 cups frozen blueberries
6 Tbsp water
1/2 cup sugar
2 Tbsp freshly squeezed lemon juice
1 tsp finely grated lemon zest

Combine 3 cups of the blueberries, water, sugar, and lemon juice and zest in a small saucepan. Cook over a medium heat for about 10 minutes until the blueberries have started to burst and break down. Add the rest of the blueberries and cook for another 8 minutes, stirring often.