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Gluten-Free Quinoa Waffles

Today I made my third batch of these high-octane Gluten-Free Quinoa Waffles and all I can say is, “Yum!”

Did you know that quinoa (pronounced (KEEN-wah) is not a grain? It’s a seed in the same family as spinach. The website www.cookingquinoa.net classifies quinoa as a “pseudo-grain” or “pseudo cereal.”

How good is it for you? Very. According to www.cookingquinoa.net, “Quinoa is a complete protein source which delivers our bodies an almost perfect cocktail of amino acids.”

In addition, it’s low-fat and gluten-free. And quinoa can be used in so many ways.  I love it in a “mediterranean” salad with lucious greens, tomatoes, feta, and olives.

It’s also wonderful in a simple soup of chicken broth, diced vegies and cubed tofu. I like to add some fresh grated ginger and a dash of Bragg. Mmm. It’s so warm and balancing.

Gluten-Free Quinoa Waffles are golden and crispy on the outside, warm and tender inside. They’re comfort food that’s good for you. The quinoa disappears into the batter, but turns up in taste, giving the waffles a slightly nutty flavor.

Four Quinoa Waffles Coming Right Up!

My waffle maker is an old GE model with four settings: Low, Med, Waffle and  High. I aways set the temp between the last two, and then cook for a while after it says they’re supposed to be done. I like ’em nice and crispy!

Quinoa waffles with side of Greek yogurt and strawberries.

Gluten-Free Quinoa Waffles (yield: 8 waffles)

Cook 1/2 C dry quinoa in 1 C boiling water. No water should remain. Allow to cool while mixing up the rest of the ingredients.

Mix together in large bowl:

1/2 C cooked quinoa

1 egg

2 Tbs. turbinado sugar (or less)

1/4 C oil (extra virgin olive oil works just fine.)

1 tsp. vanilla

1/4 tsp. nutmeg

In another mixing bowl combine:

1/2 C brown rice flour

1/4 C coconut flour

1/4 C sorghum flour

1/2 tsp. xanthan gum

1/4 tsp. salt

3 tsp. baking powder

Stir dry ingredients into wet, alternating with:

1 1/2 C milk (I use soy, but try other kinds if you wish.)

The batter will thicken quite a bit. Add a bit more milk if you like.

Spray non-stick oil onto your waffle maker if needed.

Ladle batter into your waffle grids and cook until crispy.

We use yogurt as a topping, or butter and honey. Whatever your heart desires. If there are any left over (fat chance!), I stick them in the freezer.  Enjoy! FFG

 

 

 

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