W is for Waffles- Quinoa Cocoa

We eat waffles often at our house. But rarely for breakfast. Too much fuss, too early in the bleary a.m. It is breakfast for dinner, or lunch. The waffles might be amaranth, buckwheat, corn, Montina, teff, or simply Bob’s Red Mill gluten free flour. I use whatever I have. I started all of this long ago, with a buttermilk wheat recipe and experimented with every single gluten free flour I could get my hands on. It has also proven to be a nice way to use up bits of leftover flour, all mixed up. Every combo, of this and that, has been eagerly eaten.

waffles (2a)


photo by vsimon

The latest batches have gluten free and dairy free. Amazake works nicely, but it is expensive and hard to come by. Apple juice is a convenient and inexpensive solution. Gluten free, dairy free, both, any way, it is always a treat. Waffles with fruit and nuts is one of my very favorite meals.

Tuesday lunch in the garden

It was sunny and warm. Perfect for Quinoa Cocoa Waffles with chocolate syrup and raspberries picked from the back of our yard.

Sometimes I feel claustrophobic walking through our garden. The berry patch is huge, 30 feet by 15 feet. The canes reach to my shoulder and you must be careful not to inhale the clouds of mosquitoes that reside there. The amaranth is to my chin, just starting to bud. The pole bean tee-pees are seven feet tall and the vines are twirling together over the tops. Looking out over this lushness makes me feel rich. And peaceful. We have plenty, more than enough.

garden (3)

pole-bean-tee-pees photo by vsimon

So the simple waffles just enhanced my contentment. A light crispy crunch, rich chocolate syrup, bright tangy berries. Chocolate for lunch, overlooking abundance, what could be better?

Quinoa Cocoa Waffles

serves 2 metric measures
2 tablespoons cocoa 12 g
7/8 cup quinoa flour 110 g
1 tablespoon sugar 15 g
1 teaspoon baking powder 4 g
1/2 teaspoon baking soda 3 g
1/2 teaspoon salt
3/4 cup apple juice
3 g
180 ml
1 egg 50 g
2 tablespoons oil 30 ml

Preheat waffle maker.

Preheat oven to 150 degrees.

Put 2 tablespoons cocoa in a 1 cup dry measuring cup. Add quinoa flour to the top and level with a knife. You’ll have 7/8 of a cup of quinoa flour. Add sugar, baking powder, baking soda, and salt. Combine well.

In a small bowl, whisk together apple juice, egg and oil.

Add juice mixture to quinoa flour mixture and whisk until smooth.

Pour into the waffle maker and bake until the steam stops. Remove waffle from the maker and place right on the oven rack to keep crispy while the second waffle cooks.

Serve with your favorite chocolate syrup. I simply microwaved semisweet chocolate with some oil until it melted, for a super rich and low carb sauce.

These would be equally lovely with a peach sauce. What kind of waffles and sauce do you like best?

We are happy to submit this post to Andrea’s Recipes Grow Your Own recipe round up. GYO celebrates home grown foods, something we can all be proud of. Thanks Andrea for hosting!

9 thoughts on “W is for Waffles- Quinoa Cocoa”

  1. I just picked up a package of Quinoa flour today and thought what do I do with this… and set it back down. I guess I’ll be going back to get it asap for this wonderful looking receipe, can’t wait to try it.

    I do have quinoa here… could I grind it into the flour what do you think?


    1. Hi Denise,
      I am not sure about grinding your own quinoa flour. Depending on your equipment, you might be able to get it fine enough. If you give it a go, please let us know what you use and how it worked.

  2. What a good idea. I need to experiment more with the various alternative flours I already have on hand (teff, chickpea, rice, etc.). On Sunday mornings I have time to make something a bit more special, so that’s when we have our waffles or whatever it is.

    1. Hi Claudia,
      Teff and rice work great for waffles and pancakes all by themselves. And most other whole grain (and pseudo-grain) flours.
      I haven’t tried chickpea, but I have tried other bean flours. By themselves, I am not a fan. But I like them mixed with other flours, up to about 25% of the total.

  3. Well done!
    Kitchen Therapy is not only beautiful, but funny and very informative. I’m teaching a class at Whole Foods next month and will be sure to share your blog as an excellent gluten free cooking resource.

    1. Thanks Linda, we appreciate all the publicity we can get.
      And for those that do not know, Linda produces the very best gf oatmeal cookies and burger buns at Free Range Cookies. See the link on the web site log in the column on the right side of the page.

  4. Cocoa waffles! Why hasn’t that ever occurred to me before? I bet my children would really enjoy that.

    And how interesting that you’ve used apple juice to provide the liquid and make them dairy free, rather than some sort of “milk” like soya milk or almond milk. I know a dairy free child, so we should try these.

    1. Hi Lucy,
      You could use alternative milks, but they are thin replacements for buttermilk. Since I am likely to have juices, I thought why not give it a try? I feel a pinapple juice recipe swirling in my head now. 🙂