Vegan/GF Blueberry Quinoa Waffles
It comes as a surprise (to some) that a waffle recipe with the words “vegan” and “quinoa” in it can be so delicious. This is one of those recipes that is best described to my husband in vague terms because if he knew what I really called it, he would instantly be wary and disinclined to try it. As it was, I just made him the waffles, he happily ate them and said they were good before I told him that they had quinoa and flax in them. Then he promptly groaned and told me I had to stop forcing him to eat so healthy. He did, for the record, eat them several days in a row for breakfast, so apparently he got over his initial nutritional misgivings pretty quickly.
These waffles are made with flax eggs, which actually has no egg component whatsoever. Flax eggs are just water and ground flax seeds mixed together and allowed to thicken, at which point you can use it as a substitute for eggs in many different types of baked goods. In addition to the nutritional punch from flax and quinoa, these waffles are studded with antioxidant-rich fresh blueberries.
All of that deliciousness aside, the true glory of these waffles however, is their distinct ability to reheat perfectly in the toaster. They come out of the waffle iron crispy on the outside and soft on the inside, as every good waffle should. But not every good waffle is still a good waffle the next day when you are rushing around at breakfast trying to get the family out the door and think that reheating the weekend leftovers is a good idea. It is then, friends, that these waffles become amazing. Just pop them in the toaster and they come out just as perfectly crispy as they were yesterday.
- 6 T. ground flax seeds
- 1 cup warm water
- 3 1/2 cups almond milk
- 2 cups cooked quinoa
- 2 T. baking powder*
- 2 tsp. vanilla
- 1 tsp. salt
- 1/4 cup light olive oil or melted coconut oil
- 2 1/2 cups gluten free cup for cup flour blend (I like Bob's Red Mill or King Arthur Flour)
- 1 cup almond flour
- 2 cups fresh blueberries - cut the in half if they are large
- 1 tsp. cinnamon
- 1. Whisk together ground flax and water. Set aside for 10 minutes to thicken.
- 2. After 10 minutes, add all remaining ingredients except blueberries and mix well. Fold in blueberries.
- 3. Scoop batter onto greased waffle iron and cook according to waffle iron instructions.
- * Some baking powders use wheat as an anti-clumping agent. Read your package to make sure that yours does not.
- - Makes approximately 9 6-inch round waffles.
- - Waffles reheat PERFECTLY, so make the whole batch!