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!

Does this have gluten in it?

“What about chocolate chips?”


Recently, I received this question at the National Foundation for Celiac Awareness  Ask-the-Nourish-Chef.


Learning how to read a label for gluten containing ingredients is one of the first survival skills people with gluten intolerance need to master. Look for the obvious-wheat, rye, barely, and most oats. Then the less obvious.


Think about the manufacturing process. Cross contamination during manufacture is an important consideration.

I went to my cupboard to look at the label on 60% cacao bittersweet Ghirardelli chocolate chips. It looked good. No gluten there.


Ingredients: Unsweetened chocolate, sugar, cocoa butter, milk fat, soy lecithin.

Manufactured on the same equipment that also makes products containing milk.             

Made in a facility the uses peanuts and tree nuts. 


Because I was responding to a consumer question, I wanted to be sure about all their kinds of chocolate chips. The website did not provide any ingredient or allergen information. No FAQ page either. So I called the company. In this instance, I had to leave a message. I encourage all of you to regularly call manufacturers. Do not be shy. Ask them if their product is gluten free and how they manufacture their products. And  please, put this information on their websites. Sometimes you want to check something at 10pm on a Thursday night. Especially when it comes to chocolate.


A company representative called me back the same day and told me over the phone the following information. It was a lot to take in. So I asked that she email me the specifics and she helpfully provided the following information.


Thank you for contacting Ghirardelli Chocolate. In June 2008, the Ghirardelli Chocolate Company started production of a new milk chocolate bar, Luxe Milk Crisp, which has a product containing barley malt as an ingredient.


As a result, the line on which our chocolate bars and squares are produced, will now share a common line with barley gluten.



The chocolate chips (60% Bittersweet, Semi-Sweet, Milk Chocolate, 58% Gourmet, 72% Gourmet, and 100% Gourmet) line and powder line (hot chocolates and baking cocoas) will remain free of gluten ingredients. 


As mentioned on the phone, our Classic White chips are produced in a separate facility which is not gluten-free.


Ghirardelli takes the following measures to reduce cross contamination on our production lines: lines are cleaned between the changing from one product to the next and the first two batches of any product made are disposed of and not packaged.

It is interesting to me to see how companies handle potential cross contamination. Having dedicated gluten free facilities is the safest. But I feel comfortable when I speak with knowledgeable staff and know company policies. In this case, I especially like knowing that the first two batches are disposed of.  

Please excuse me now. I need to put a handful of those gluten free dark chocolate chips directing into my mouth and let them melt slowly. Mmmm.