Category: Recipes

Quinoa Waffles

quinoa waffles recipe

I made these quinoa waffles the same day as I baked the quinoa cookies. I was determined to finish my bag of quinoa flour (it’s constant presence in my pantry was beginning to irk me). Of course, I didn’t know at the time that once I actually got around to using the flour I would just end up replacing it with more!

I made these waffles in the late afternoon, after we had already stuffed ourselves with the quinoa cookies. When the waffles reached room temperature, I lay them between wax paper and froze them in a couple of large Ziploc bags.

Three out of four of my kids liked these waffles. My 11 year old found the texture to be too crumbly and different from regular waffles, but she did still eat it. My 6 year old liked them the best.

Her analysis made me laugh out loud!

If you read my last post, you’ll recall that she had declared the quinoa cookies to be the best cookies she ever ate. Well, a few days later, when she had these waffles for breakfast she declared them to be the best waffles she ever ate. She was so funny when she tried to explain that they reminded her of “those cookies” she had eaten. “The ones that were the best cookies ever!” How cute is that?

  • Great Paleo Breakfast Recipes Here:

    paleo breakfast recipes

Quinoa Waffles

(recipe from Quinoa: The Everyday Superfood 365)

These moist, nutty-tasting waffles can be frozen for instant meals. If you don’t have a waffle iron, you can make them as pancakes. Serve with your favorite toppings, such as yogurt, maple syrup, fruit syrup, peanut butter, sliced bananas, pineapple, berries or other fresh fruit, chilled coconut milk, chocolate syrup or caramel sauce.


2 1/4 cup quinoa flour
4 tsp baking powder
1 1/2 Tbsp white or cane sugar (I used cane sugar)
3/4 tsp salt
2 large eggs, beaten
1 1/4 cups 1% or 2% milk
1 cup water
1/2 cup vegetable oil (I used safflower oil)
1 tsp pure vanilla extract

Combine the quinoa flour, baking powder, sugar and salt in a large bowl and set aside. In a medium bowl, beat the eggs, milk, water, oil and vanilla.
Add the egg mixture to the flour mixture, mixing well to make a thin batter.
Grease or lightly spray a waffle iron with cooking oil and preheat it.
Pour the batter onto the waffle iron according to the manufacturer’s instructions and close.
Remove the waffles when the the lid lifts open easily, about 5 to 6 minutes.
Waffles will keep in the refrigerator for up to 3 days and sealed in a container in the freezer for up to 4 weeks.
Reheat in a toaster or microwave oven.
I have a love/hate relationship with my waffle iron. The instructions state that there’s no need to oil before use. However, I find that if I don’t oil the waffle maker, my waffles get stuck and it takes forever to clean up the mess. Do you oil your waffle iron? If not, how do you prevent your waffles from sticking?
**Update** I’ve been using my waffle iron for awhile now and I love it! The waffles come out beautifully every time – no oiling required. I think my initial difficulty was due to user error 🙂


Gluten-free Almond Cookies

gluten free almond cookies

These cookies are highly addictive. Crispy on the outside; soft and chewy on the inside.

I baked at least a half dozen variations of these before I was satisfied with the texture. Not a single batch of these cookies lasted past the second day. If you ask me, that’s a pretty fool proof cookie!

Gluten-free Almond Cookies:

Prep time:  
Cook time:  
Total time:  
YIELDS: 12, 2″ cookies
  • 2 cups almond flour (also known as almond meal)
  • ¼ tsp sea salt or pink Himalayan salt
  • ¼ tsp baking soda
  • 1 tsp vanilla extract
  • ¼ cup maple syrup
  • ¼ cup coconut oil, melted
  1. Pre-heat oven to 325 degrees.
  2. Line a cookie sheet with parchment paper and set aside.
  3. In a medium bowl, whisk together almond flour, salt and baking soda.
  4. In a separate bowl, mix together melted coconut oil, vanilla extract and maple syrup.
  5. Add wet ingredients to dry ingredients and stir until well combined.
  6. Use your hands to form a big ball of dough (mixture will feel quite moist).
  7. Cover dough in plastic and refrigerate for 15 minutes.
  8. After 15 minutes, roll dough into 12 golf sized balls and flatten between your palms to make discs (edges may crack, just use the side of your palm to smooth these out). Place discs onto parchment lined cookie sheet.
  9. Bake for 12 minutes or until edges start to brown.
  10. Let cool completely before handling. They will firm up nicely. Promise 🙂

5 Minute Homemade Ketchup

homemade ketchup

Ketchup. The evil vice in our home.

My teen daughter can’t stand ketchup. She’s never liked it. I used to think she was odd. Now I wish the other three felt the same way. If I let them, they would eat ketchup with everythingLike their dad.

Don’t get me wrong, I like ketchup too. But there’s a time and place for it. Ketchup on a burger? Go nuts. But with an authentic Indian curry? Is that really necessary?

Apparantly, it is if you live at my house. My husband and three of my four kids will not eat their rice and curry without ketchup. It’s a sad state of affairs. If it was just the kids I would stop buying ketchup.

If only life were that simple.

The thing is, I struggle every day with my own personal vices.

Hmm. Let me think…

Soda, chocolate, cakes (of all shapes and sizes), cookies and well, my list could go on. And on.

So, it’s hardly fair to insist that my ketchup loving better half get over his ONE addiction.

Since I can’t stop serving the darned thing, I did the next best thing. I searched high and low for a home made version so that I can eliminate the white sugar and glucose/fructose that is prevalent in store bought brands. Our family gets enough sugar in other foods (i.e. sweet treats) and quite frankly, we don’t need to consume even more refined sugars in foods where they are simply not needed. One tablespoon of store bought ketchup typically contains 4g of white sugar. That’s one teaspoon in each tablespoon consumed!

  • Great Paleo Breakfast Recipes Here:

    paleo breakfast recipes

The ketchup dilema has been on my mind for awhile now and a few weeks ago, Heather aka the Mommypotamus came to the rescue with her home made ketchup recipe. The timing couldn’t have been better!

I tried it out today and this version of homemade ketchup can fool even the most savy ketchup fanatic. The best part is that it takes barely 5 minutes to put together.

Absolutely brilliant!

  • 11 oz no sodium tomato puree (I use Hunt brand which comes in 5.5 oz cans)
  • ⅓ cup honey, or maple syrup (I use honey)
  • ⅓ cup apple cider vinegar (original recipe calls for an additional 2 tbsp but I find this to be overpowering)
  • 2 tbsp onion powder
  • 1 tsp unrefined sea salt (I use Himalayan, pink salt)
  • ¼ tsp allspice
  1. Place all ingredients in a small pan and mix together with a wooden spoon.
  2. Bring to a boil, then simmer until desired consistency is reached (I had to add ¼ cup water to reduce the thickness of the sauce. I guess it all depends on the brand of tomato puree you use.
  3. Store in the fridge for 1 -2 weeks.


You can find the original recipe by Heather at Mommypotamus here.