Having a toddler in the home has definitely changed our morning breakfast routine as we’ve started bringing in some kid favorites… who are we kidding – the kid favorites have been there even before the kids. Who doesn’t love a good crispy soft and fluffy waffle?
This recipe is perfect for making a double batch and freezing the waffles. I found this great electric waffle maker on Amazon (the linked one is slightly different than the one I used) where it makes the waffles in stick shapes which are perfect for toddlers to hold and dip. Otherwise you can also use a traditional waffle iron and place it directly on top of a heat source.
As I love to make things as easy as possible, I don’t normally keep quinoa flour on hand and buying the flour can also be expensive, so what I did is I took about a cup of golden / white quinoa and ground it in my Vitamix into a fine powder. I then measured out the quantity I needed and then placed the remainder in a ziplock for another time. Start with a heaping 1/3 cup of whole quinoa to get about a ½ cup of quinoa flour.
This whole recipe can be made in a blender and then left refrigerated overnight to sprout a bit or used immediately. If you are going to let it sit overnight stir in the baking powder just before making the waffles.
Quinoa Spelt Waffles – Blender Version
- ½ cup spelt flour
- ½ cup quinoa flour
- 1½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 large egg
- ¾ cup milk of choice (I used unsweetened organic Almond milk)
- ¼ cup water
- ¼ cup unsweetened organic apple sauce
- 2 tablespoon avocado or any vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
If making quinoa flour from scratch place a heaping 1/3 cup of uncooked quinoa in a blender and grind it to a flour consistency.
Empty the quinoa flour and measure out the 1/2 cup and place any remaining flour in a zip lock bag for another time.
Place all the ingredients in a blender and blend on medium speed for 20 seconds.
Scrape down the sides of the blender and then re-blend for another 10 seconds if needed.
If you have time, place the batter in the refrigerator to rest overnight, otherwise you can use it immediately.
Depending on which type of waffle iron you plan to use, follow the instructions on the iron.
Eat the waffles fresh, drizzled with maple syrup and a dollop of butter or let them cool and freeze them in a zip lock bag to be warmed up for breakfasts throughout the week.
