Mother’s Day Quinoa Waffles by Nancy Addison
Happy Mother’s Day!
In honor of mother’s day, there may be someone making brunch for their mother today.
This is a recipe my daughter and I made together. Whole Grain Quinoa Waffles I grew up eating waffles; so I always made them for my children. Quinoa is a seed, not a grain. It is gluten free and a complete protein. Amanda also wanted to add some dried cranberries to the batter. They were delicious in our waffles. The cranberries are optional. We just added about a ¼ cup of them to our batter. I am going to share this delicious recipe with you.
Ingredients for about 3 (9-inch) waffles
2 cups whole grain quinoa flour (sifted)
2 T. Xylitol (a natural sugar I like to use when the recipe calls for granulated sugar)
3 tsp. Baking Powder (with no aluminum)
¾ tsp. Sea Salt
1 ½ cups Almond Milk
3 Eggs (separated)
¼ cup Coconut Oil (melted)
¼ cup Dried Cranberries (optional)
Dash Cinnamon (optional)
Drizzle Honey or maple syrup (optional)
A few tablespoons of melted butter (optional)
Directions:
1. Heat up the waffle iron
2. Sift the flour, sugar, baking powder and salt into a bowl.
3. Combine milk and egg yolks and beat in the coconut oil.
4. Add the liquid ingredients to the dry ingredients and stir lightly.
5. Beat the egg whites until they will form soft peaks.
6. Fold the egg whites into the batter.
7. Bake the waffles for about 5 minutes. ( time may vary with various waffle irons)
8. Serve with melted butter (optional), honey or maple syrup with a dash of cinnamon (optional) sprinkled on top.
Variations:
1.Add about ¼ cup of blueberries or banana pieces instead of the cranberries, to the batter for a fruitier version.
copyright@nancyaddison2014 For more information contact Nancy at nancy@organichealthylifestyle.com
