Go, go turbo boost breakfast!

Recently, I ordered a bunch of different flours, grains ands beans from Bob’s Red Mill in order to expand my horizons and cut some of the white flour out of my diet. Though I am familiar with quinoa and have cooked with the grain, I’d never used the flour.

A few nights ago, I announced to the kids that I was serving waffles for dinner. The news was greeted with cheers and hand clapping. Unfortunately, the excitement came to a sudden halt when Mini Whipped took her first bite. Sadly, my 3-year old has been tonguewashed (like brainwashed but in your mouth) by the addicting, artificial flavor of Eggos.

Luckily, both Mr. Whipped and I enjoyed the quinoa waffles. They are fluffy with nice, crunchy edges and have a nutty flavor. Because the recipe made more than expected, I stored a few in the fridge and a half dozen in the freezer.

This morning, I popped a leftover waffle in the toaster oven. The nutty taste inspired my plan to lather peanut butter into the waffle divots and where I spread peanut butter, I almost always place bananas. Since we were rushing to get out the door to school, the waffle was folded in half and became a sandwich. I was so pleased with my new breakfast, I stopped to snap a quick photo so I could tell you all about it.

Truly, I noticed a positive difference in my energy all morning. It was mostly thanks to the protein-rich quinoa married with peanut butter and bananas but also in part due to my excitement in having discovered a new, favorite breakfast treat.

Quinoa Waffles
from Quinoa, The Everyday Superfood

Makes about eight 8-inch round waffles.

2 1/4 cups quinoa flour
4 tsp baking powder
1 1/2 Tbsp white or cane sugar
3/4 tsp salt
2 large eggs, beaten
1 1/4 cups milk
1 cup water
1/2 cup vegetable oil
1 tsp pure vanilla extract

Combine the quinoa flour, baking powder, sugar and salt in a bowl and set aside. Beat the eggs, milk, water, oil and vanilla in a separate bowl. Add the two mixtures together, mixing well. Grease a waffle iron and preheat it. Proceed with waffle cooking.

Waffles will keep in the refrigerator for 3 days and in the freezer in a sealed container for 4 weeks. Reheat in the microwave or toaster oven.

This entry was posted on Friday, February 3rd, 2012 at 10:04 pm and is filed under Breads & Breakfast, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.