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.
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.
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
2 tablespoons cocoa
7/8 cup quinoa flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt 3/4 cup apple juice
3 g 180 ml
2 tablespoons oil
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!
Corn flour, masa, grits, corn meal, whole kernel. Let me count the ways I love corn. It is the flavor, texture and aroma I crave. The best way to describe it is, well corny.
Naturally gluten free corn products are available in white, yellow, and even blue. With many, many textures and shapes. Think of curly, crisp and crunchy tortilla chips. Flat and chewy corn tortillas. A puddle of smooth and filling Italian polenta. Or grits to southerners, or even called corn meal mush by some. And tender, pleasantly crumbly, and slightly gritty corn meal muffins. Here you expect and enjoy crumbly and gritty. It’s not the same as the unpleasant qualities found in so many gluten free baked goods.
Muffins are what we will make today. Double corn muffins, with corn flour and corn meal. You could even change it up to Triple Corn Muffins by adding about a half-cup of corn kernels if you like.
Masaharina is flour made from corn soaked in lime then dried before grinding. In a side-by-side taste test, it is a tiny bit sweeter than regular corn flour. But not enough to notice otherwise. You might notice the difference in a savory corn bread recipe, maybe. You surely would not notice in a sweet recipe.
A few words about corn flour versus cornstarch. Corn flour is ground from the whole kernel. Cornstarch is so highly refined it has only calories, not any other nutrition. IMHO, gluten free baked goods rely far too heavily on refined starches and empty calories.Masa harina in the ethnic section of my grocery store is much cheaper than certified gluten free flour. You will have to be the judge if it is safe for you to eat. I suggest calling the manufacturer and asking how it is made.
So our recipe uses corn flour. It is available as wholegrain flour. Organic or not. Enriched or not. White or yellow. Certified gluten free, or not.
Another (small) benefit of Masa is nutritional. Soaking the corn in lime adds calcium, and makes the thiamine easy for our bodies to use. Still, you need to eat an awful lot of masa to get significant amounts.
My preference is masa harina. Usually I love whole grain flours, but whole grain corn flour has an unpleasant “off” flavor that stays too long in the back of my throat. And, yes, I store flours in the freezer, so I doubt it was rancid. Like many people, I hate throwing food away. So I used the whole bag. But I ended up mixing it with other flours to dilute the taste. To be fair, maybe I just got a particularly strong tasting batch. Please let me know if you like the flavor of whole grain corn flour and I might reconsider.
A few words about corn meal. It is available in medium or coarse grind. In white, yellow or blue. A restaurant nearby makes outstanding blue cornbread. But at home, I use yellow cornmeal. I like a sunny yellow corn muffin and I use the same yellow cornmeal for polenta too. Blue polenta just does not appeal.
Double Corn Meal Muffins
1 cup yellow cornmeal
1 cup yellow corn flour or masa
½ tsp xanthan
2/3 cup sugar
2 tsp baking powder
1 tsp salt
1 cup milk, lactose free works well
1/3 cup oil
Preheat oven to 400 degrees.
Oil muffin tins or line with muffin papers. I like to spray the paper liners with cooking spray. Just make sure it is gluten free.
In a medium bowl, completely blend dry ingredients together (cornmeal through salt).
In a small bowl, thoroughly combine eggs, milk, and oil.
Add the egg mixture to cornmeal mixture and combine thoroughly.
Allow batter to sit and thicken for at least 5 minutes. This gives the xanthan and flour time to hydrate. You will be rewarded with pretty rounded craggy crowns on your muffins.
Spoon into muffin cups.
Bake for 20-22 minutes.
To make savory cornbread– omit the sugar and bake in 8” square or round pan. Using a cast iron pan is traditional and you can increase the iron content of the bread.