Quinoa Waffles and My Typical Saturday Morning
Saturday mornings are pretty routine for me – they typically start out with a long run and end with a big breakfast (after all, I earned it right?). I look forward to hitting the trail early, cranking up the tunes and having a little “me time” to help clear my head after each work week. Don’t get me wrong, I enjoy hanging out with my hubby or friends to unwind as well but for me, it’s most therapeutic to have alone time just “to be” — To embrace the outdoors, to soak in the sunshine and to not think about much…well, maybe except for what’s for breakfast when I get back home.
Ingredients
- 1/4 cup quinoa flour
- 1/4 cup quinoa flakes
- 1 tsp ground flax
- 1 tsp chia seeds (optional, I like to put chia in almost everything)
- 1/2 tsp baking soda
- 1 tsp GF baking powder
- 1/8 to 1/4 tsp sea salt
- 1/2 packet stevia (or substitute 1-2 Tbsp of honey or brown sugar)
- 1/4 tsp ground cinnamon
- 2 tsp coconut oil, in liquid form (could also substitute melted butter or other oil)
- 2 egg whites or 1 large egg, well beaten (or sub flax egg or egg replacer to make it vegan)
- 1/2 tsp GF vanilla extract
- 1/4 cup canned pumpkin (or 1 very ripe banana, mashed well)
- 1/4 cup unsweetened coconut milk in a carton (almond rice, soy or cow’s would work too)
Instructions
- 1. Plug in waffle iron to preheat.
- 2. Mix all dry ingredients (quinoa flour through cinnamon) in a small mixing bowl. Whisk well to combine.
- 3. In a separate small bowl, combine wet ingredients until well incorporated, then add to the dry ingredients. Stir a couple times to combine but do not over mix, this will help keep the waffles light and fluffy.
- 4. Grease waffle iron and then pour batter into iron. Close lid and cook as you would other waffles. Enjoy!
- Makes 2 waffles
