Gluten-Free Quinoa Waffles Topped With Decadent Blackberries
Sometimes as women and mothers we have to be creative and resourceful and take matters into our own hands. That’s what we love about Agatha Achindu who saw a healthy baby food void and decided to fill it with her amazing company Yummy Spoonfuls, which was founded with the philosophy that healthy babies are happy babies. Each Yummy Spoonfuls meal is packed with all natural, fresh and flavorful ingredients that are 100 percent organic 100 percent of the time! After sitting down for a talk with us (read the interview here) she shared one of her favorite recipes: Gluten-Free Quinoa Waffles topped with Decadent Blackberries. Yummers!
Breakfast is always such a big deal in my home and we make everything from pancakes, breads, waffles, beef/chicken/fish breakfast patties, and everything in-between, my home is a cereal-free home so we make all type of stuff. My all time favorite is this gluten-free quinoa waffle not only because it is gluten-free but because it tastes better than regular waffle and it’s so very easy to make.
Tip: Make a batch of these waffles ahead of time and freeze for an instant wholesome yummy breakfast.
2 ¼ cups quinoa flour (you can mill yours at home or buy from your local co-op)
3 tsp baking powder (we use aluminum free)
1 tbsp heap full raw cane sugar
2 large happy eggs (pastured)
1 ¼ cup milk (we use almond milk)
1 cup water
½ cup oil (we use olive oil)
1 tsp pure vanilla extract
Decadent Blackberry Topping
1 cup blackberries (frozen is okay)
½ cup grade B maple syrup
3 tbsp Raw butter
Bring all to a slow simmer for about four minutes.
1. Mix all dry ingredients in a large bowl and set aside
2. In another bowl beat the egg, add all wet ingredients in the egg mixture and combine. Pour egg mixture into the dry ingredients mixing well to create a thin batter.
3. Make sure waffle iron is properly greased and follow manufacturer’s direction.
4. Top the warm waffles with the berries and enjoy!