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.
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.
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
|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!