This past week, a friend called to ask if I had a good recipe for waffles, and she didn’t want to use a MIX. We began to reminisce about waffles from our childhood. I gave her a recipe I found in a very old Betty Crocker cookbook while she looked up “waffles” online.
I’m not sure what she eventually ended up doing, but I think it was a combination of several recipes. After our conversation, I started getting hungry for waffles, too.
I have a new cookbook Quinoa 365: The Everyday Superfood
that includes a recipe for Quinoa Waffles. This recipe is an adaptation of the recipe from that book. I try to find as many ways to use versatile quinoa that I can.
1 ¼ cups quinoa flour (uncooked quinoa ground in the blender)
1 cup whole wheat flour
4 teaspoons baking powder
1 ½ tablespoons sugar (or Splenda)
¼ teaspoon salt
2 beaten eggs
1 ¼ cup Blue Diamond Almond Breeze (or lowfat milk, if you prefer)
1 cup water
½ cup canola oil
1 teaspoon vanilla extract
Combine quinoa flour, whole wheat flour, baking powder, sugar and salt in a large bowl.
In a separate bowl, combine the beaten eggs, almond milk, water, oil and vanilla. Mix well.
Add the egg mixture to the flour mixture. Using a small hand mixer, blend well until it is a thin batter.
Preheat waffle iron, spraying it with your choice of oil spray. Use the directions that came with your waffle iron.
I ate one serving with a scoop of no-sugar-added vanilla ice cream and topped it with sugar-free caramel syrup. The rest I put into small sandwich bags to freeze until the waffle mood strikes again.
My Notes: The first waffles out were not crispy and almost too soft. My waffle iron is automatic and clicks when something is done, so I left the next batches in a little longer. That didn’t quite do the trick, but they were still delicious! The next time, I might add a bit more whole wheat flour for a thicker batter. This may take more experimenting, but I don’t mind being the guinea pig for these.
A hui hou!