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Molasses Quinoa Waffles

April 29, 2010

I haven’t really tried quinoa flour in a baking dish. Quinoa is actually pronounced keen-wa I guess. I pronounced it qwin-o-ah through the first half of the cooking/demonstration class and got repeatedly corrected. Since I teach classes at Sunflower, I’ll often pick up their magazine to see if there are any recipes that go with the month’s theme that I am teaching. And often, there aren’t any recipes that I get thrilled about trying.

But tonight I did try this molasses quinoa (keen-wa!) waffle recipe from the April 2010 Sunflower Magazine. There are a few interesting notes. One, the ingredients I used were completely organic. The organic ingredients were part of the class. If you can’t do organic, make sure you are not using products with artificial ingredients. You can read a great article on organic food and what ingredients are safe and not safe as well as the pros and cons of organic foods by clicking here.

Also–this recipe calls for unbleached white flour and whole milk. You can easily substitute lower fat milk or a combination of whole or whole/white wheat flour if you wish. Just make sure if you use whole wheat flour you compensate by adding a little extra wet ingredients to compensate for the drier flour.

Oh, and make sure your kids stay out of the molasses. And warn them it is NOT chocolate. Just saying.

How did the waffle taste? Great! This waffle tastes delicious with just a hint of yeast in it. The waffle is moist, light, and delicious.

For class we topped it off with raspberry butter and the combination was incredibly good! So many people came back for seconds and thirds. The picture down below has paired the waffles with agave nectar. (The dark kind). Other ideas include topping with fruit and yogurt, or a drizzle of honey with fruit.

3 cups whole milk, warmed to 105˚–115˚ (should feel fairly hot but not burning)

1 1/4-ounce package active dry yeast

3 egg whites

3 egg yolks

10 tablespoons melted unsalted butter

2 1/2 tablespoons agave nectar or 1/4 cup turbinado sugar

1 teaspoon sea salt

1 teaspoon pure vanilla extract

2 tablespoons organic unsulphured molasses

3 cups unbleached all-purpose flour

1 cup quinoa flour

Sunflower oil, for brushing waffle iron

1. Combine warm milk and yeast; let stand for 5 minutes. In a medium bowl, beat egg whites until soft peaks form.

2. In a large bowl, combine egg yolks, melted butter, agave or turbinado, salt, vanilla, and molasses. Stir in milk-yeast mixture. Sift in flours. Fold in egg whites. Cover batter with parchment paper and let stand in warm place (75˚–80˚) to let rise, about 1 hour.

3. Heat a nonstick waffle iron and brush with sunflower oil. Toast batter in waffle iron according to manufacturer’s directions.

PER SERVING: 383 cal, 39% fat cal, 17g fat, 9g sat fat, 104mg chol, 10g protein, 48g carb, 3g fiber, 261mg sodium

Servings: 10, 2 waffles each

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