The first time I made these waffles, it was on a whim. I did not follow a recipe... I simply dumped all the ingredients together, hoping to be successful in my creation. A small voice inside my head told me to believe and continue. So I did! The first batch wasn't too bad, the second was better and the last one was perfect!
Since so many of my readers have asked me to post the recipe, I decided to do the laborious job of making them again and measuring all the ingredients. FYI, I dislike measuring... it takes the fun out of cooking. I usually add things to the dish as I feel, see the color, smell the aromas, and taste a bit till I make it the “ right" combination. However, I'm gradually getting the hang of doing what most food bloggers need to do.
In this recipe, I soaked the quinoa overnight and then cooked it. I made the waffles the next day. This step can save you a lot of time, especially if you have rushed mornings like mine. Another thing I love about this recipe is using a combination of flours and protein rich quinoa, instead of using white flour. I feel less guilty serving these waffles to my kids and they love it! Even though it’s healthier than its white flour counterpart, it does not taste “healthy.” My kids didn’t even realize the difference! So here it is...the famous waffle recipe. Enjoy!
Quinoa Waffles
Ingredients
2 cups cooked white quinoa (soak ¾ cup quinoa)
½ cup oat flour
½ cup white flour
2 tsp baking powder
1 tsp vanilla essence
1 tsp egg replacer
1-1.25 cups milk (consistency should be on the thicker side)
2 Tbsp oil
2 tsp sugar
Method:
In a blender combine the flours, quinoa, vanilla, oil, sugar, and milk and blend together briefly. It does not matter if you still see the quinoa grains in the mixture...the important thing here is not to over-mix. Pour out the batter in a bowl and add the egg replacer and baking powder. Mix to combine. The batter is now ready.
Preheat the waffle iron and pour about 2 Tbsp of batter for each waffle. Cook the waffles till they are golden brown. I like mine crisp on the outside so I leave them in for a bit longer. These waffles taste great with fruits, nuts, sugar, or maple syrup. However, since the basic batter is not very sweet it’s versatile to be eaten also as a savory dish. I eliminated the vanilla and topped the waffles with stir-fried vegetables and cheese...delicious! So whatever your calling is...sweet or savory, these waffles are a keeper!
