Big Ol’ Blueberry Quinoa Waffles
Early this morning, the door to our cottage slid open. Two sets of feet tiptoed in. There was a rustle, voices too excited to whisper. “Hey! hey!” Steamy Kitchen’s boys said to my Alyssa, “Do you like Frosted Flakes?”
She sat up immediately, tossed the sand from her eyes, then ran–pajamas and all–over to the main house, where she has since remained. I’d dare venture a guess that she’d remain here forever, based on the fact that all of my children last night, in the wake of Jaden’s warm-spirited hospitality (Anybody want ice cream?! Take lots of scoops! That’s what Ice Cream is for!) decided they want to live in Florida and take her on as their new mother.
I can’t say I blame them. There’s a pool here. And a pond with giant carp and tilapia. And new, fantastic friends. But mostly, there’s Frosted Flakes for breakfast. And when your own mother hums over a meal of rich, nutty Quinoa pancakes and makes you tidy the living room for fun…well, I can see where the kids might just think this fabulous place in Florida is the bomb diggity.
Blueberry Quinoa Waffles with Spiced Banana Syrup
Quinoa is such a beautiful grain. It's so absurdly rich in protein and other nutrients, there's no reason you shouldn't be cooking with it as often as possible. This recipe for a simple breakfast waffles, made with quinoa flour, and stuffed to the gills with fresh blueberries is about as easy as cooking with quinoa gets. And, as tasty, too. Enjoy!
1 ¼ cups quinoa flour
1 cup white whole wheat or brown rice flour
4 teaspoons baking powder
¼ teaspoon salt
1 ½ tablespoons maple syrup
2 beaten eggs
1 ¼ cup almond milk (or lowfat milk)
1 cup water
1/3 cup Earth Balance spread, melted
1 teaspoon vanilla
2-3 cups blueberries
2-3 just-ripe bananas
1 1/2 cups maple syrup, warmed
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of cloves
If you can't find quinoa flour in your store (it can be a tricky find) you can make it by grinding quinoa in a wheat grinder or industrial-sized blender.
Plug your waffle iron in, allowing it to heat as you prepare the
In a large bowl, stir together the quinoa flour, white whole wheat, baking powder, and salt. In a second, smaller bowl, beat together the maple syrup, eggs, almond milk, water, olive oil, and vanilla. Slowly add this wet mixture to the dry ingredients. Stir just until combined. Fold in the blueberries. You want the blueberries to be so abundant in your recipe that it looks like little lumps have invaded your batter. Go big here, ladies. Add a ton.
Spray your waffle iron with non-stick cooking spray. Spoon the batter into your hot waffle iron. Bake until golden brown.
Slice the bananas, sprinkle with cinnamon, nutmeg, and cloves. Pour the warm maple syrup over the top of the bananas and spoon them over your hot waffles with a dollop of Earth Balance or butter.