peach waffleQuinoa is a super food that has been consumed by the Incan, Mayan and Aztec populations for thousands of years. There are over 150 varieties, but only a few that are fit for human consumption. Originally grown in the Andes, quinoa has made its way up into the US, where I have happily discovered many of its uses. My job at the big resort taught me at least 100 different ways to prepare this nutty, earthy ingredient. What they didn’t teach me about is quinoa flour.
This flour has quickly become a staple in our house. Of course I had to find a suitable waffle recipe to make with this versatile flour.

There are many different versions of gluten-free waffles; the trick is finding the vegan version. Armed with flax “eggs,” I can pretty much veganize any gluten free recipe. I found this recipe from theAmbitious Kitchen to use as a spring board. While reading the recipe I noticed a fatal flaw. No salt is listed in the ingredients. Salt is one of the most vital components when working with leavening (which you want your waffle to do). Without it, baking powder won’t do a whole lot. You get a little lift, but not by much.

I tweaked, adjusted, and came up with this phenomenal waffle that satisfies even gluten-eating omnivores (roommate tested and approved). You don’t have to use a Belgium waffle maker for this recipe. Use that one you inherited from your grandma. You know the one that’s metal, with the little squares. There’s something nostalgic about that waffle maker.

Quinoa Flax Waffles
Serves 3
Quinoa flour makes for great waffles. Try this recipe and see for yourself.
Write a review
Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 2 cups quinoa flour
  2. 2 tsp cinnamon
  3. ¼ tsp nutmeg
  4. 1 ½ tbsp baking powder
  5. 1 tsp salt
  6. 2 bananas, ripened
  7. 4 flax “eggs”
  8. 1 tbsp vanilla extract
  9. 2 cups non-dairy milk of your choice. (I don’t recommend rice milk for this)
Instructions
  1. Mix together quinoa flour, spices, baking powder, and salt.
  2. In a small bowl mix the flax “eggs” (1 tablespoon ground flax seed, to three tablespoons warm water) and let sit for ten or so minutes so the flax gels. Add the ripened bananas and mash together. Pour in the non-dairy milk.
  3. Add the wet to the dry ingredients and incorporate.
  4. Heat up a waffle iron and spray with non-stick coating. Add the waffle batter and cook.
  5. Serve with warm ginger spiced peach compote for an added elegance to your Sunday brunch.
Notes
  1. This recipe originally calls for chocolate chips. But I made mine plain. You can add just about any kind of fruit or flavor to this base waffle recipe. Blueberries would be awesome. Cook time for Belgium waffles is 12 minutes or so. Cook time for waffle iron waffles may be shorter.
Kitchen Shaman http://www.kitchenshaman.com/

food-32145_640