HEARTY QUINOA WAFFLES
SERVES 6 TO 8 WAFFLES
1 1⁄2 cups (355 ml) water, divided
2⁄3 cup (119 g) (4.2oz) chopped dates
3 tbsp (42 g) (1.5oz) solid coconut oil
3 tbsp (60 g) (2.1oz) pure maple syrup
1 1⁄2 tsp pure vanilla extract
1 3⁄4 cups (210 g) (7.4oz) whole wheat pastry flour
1 cup (185 g) (6.5oz) packed cooked white quinoa
1⁄4 cup (48 g) (1.7oz) chia seeds
1 tsp baking powder
1 tsp ground cinnamon
1⁄4 tsp Generous fine sea salt
Non-stick cooking spray
NUTRITIONAL VALUES
Calories: 384kcal
Fat: 7.5g (4.6g S.Fat)
Carbs: 67.7g
Protein: 8.4g
Sugar: 14.2g
Sodium: 68mg
METHOD
Before we begin, please keep the following in mind: When making the batter, make sure that all the ingredients are at room temperature so that the coconut oil does not solidify when combined.
In a small saucepan, combine 1 cup (235 ml) water and the dates. Bring to a boil, then reduce to a medium-high heat and cook for 2 to 3 minutes, or until the dates begin to fall apart. To melt the coconut oil, stir it into the hot mixture. Set aside for at least 30 minutes to cool. (Note that this can also be done in the microwave in 1-minute increments, using a deep, microwave-safe container.) Stir in the remaining 12 cup (120 ml) water, maple syrup, and vanilla extract.
In a large mixing bowl, combine the flour, quinoa, chia seeds, baking powder, cinnamon, and salt. Pour the wet ingredients over the dry ingredients and stir until combined. Allow to stand while the waffle maker heats up according to the manufacturer's instructions.
Coat the waffle iron lightly with cooking spray. Fill two squares of the waffle maker with 1/2 cup (135 g) waffle batter or follow the manufacturer's instructions to fit just enough batter so that it doesn't overflow, and the waffles are properly cooked.
Cook until the waffle iron is dark golden brown, about 8 minutes. Remove the waffles from the iron and set aside for at least 5 minutes on a cooling rack to crisp up. Do not overlook this step!
Leftovers are even better: simply reheat in a toaster or toaster oven to crisp up the waffles. If you wrap the waffles tightly, they can be frozen for up to 3 months. Place them in the toaster or toaster oven while still frozen until heated through and crisp.
In a small saucepan, combine 1 cup (235 ml) water and the dates. Bring to a boil, then reduce to a medium-high heat and cook for 2 to 3 minutes, or until the dates begin to fall apart. To melt the coconut oil, stir it into the hot mixture. Set aside for at least 30 minutes to cool. (Note that this can also be done in the microwave in 1-minute increments, using a deep, microwave-safe container.) Stir in the remaining 12 cup (120 ml) water, maple syrup, and vanilla extract.
In a large mixing bowl, combine the flour, quinoa, chia seeds, baking powder, cinnamon, and salt. Pour the wet ingredients over the dry ingredients and stir until combined. Allow to stand while the waffle maker heats up according to the manufacturer's instructions.
Coat the waffle iron lightly with cooking spray. Fill two squares of the waffle maker with 1/2 cup (135 g) waffle batter or follow the manufacturer's instructions to fit just enough batter so that it doesn't overflow, and the waffles are properly cooked.
Cook until the waffle iron is dark golden brown, about 8 minutes. Remove the waffles from the iron and set aside for at least 5 minutes on a cooling rack to crisp up. Do not overlook this step!
Leftovers are even better: simply reheat in a toaster or toaster oven to crisp up the waffles. If you wrap the waffles tightly, they can be frozen for up to 3 months. Place them in the toaster or toaster oven while still frozen until heated through and crisp.
