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?
(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?