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Sarah Copeland’s Family Waffle

Family Waffle by Wood and Spoon blog. This recipe from Sarah Copeland book Everyday is Saturday is a healthy dairy free waffle made with quinoa and chia seed. This makes 4 thick Belgian style waffles and is best served with maple syrup or a healthy portion of fresh fruit and yogurt. Read more about these make ahead and reheat breakfast treats on thewoodandspoon.com

5 from 2 reviews

This family waffle recipe is a dairy and gluten-free breakfast treat. Recipe excerpted from Everyday is Saturday by Sarah Copeland, reprinted with permission from Chronicle Books

Scale

Ingredients

Instructions

  1. Preheat a waffle iron (we like a Belgian waffle maker, but any will work). Whisk together the flour, quinoa, chia seeds, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, oil, eggs, and vanilla. When your waffle iron is hot and ready to use, stir the milk mixture into the flour mixture until just combined; the batter will be loose, the consistency of heavy cream.
  2. Spray or brush the waffle iron very lightly with oil. (If your waffle iron is seasoned or nonstick, you should only need to do this once before you begin, not between every waffle, which makes them taste greasy.) Ladle 1 heaping cup (240 ml) of the batter into the waffle iron and cook until golden brown, 12 to 14 minutes. Set aside on a rack while you cook the remaining waffles to keep them crispy (stacking will make them steam and get soggy). Serve the waffles warm with berries, a dollop of yogurt or a fried egg (if desired), and a drizzle of maple syrup, or anything else you desire.
  3. Keep prepared batter in the refrigerator, covered, up to overnight. Or bake the waffles, cool, and freeze them in batches of two in large resealable freezer bags. To eat, bring to room temperature for 5 to 10 minutes, and toast to warm through. If you are making them fresh to order, you should know—as my kids and guests do—that waffle cooking is a one-by-one affair; everyone is allowed to eat their waffle hot and fresh off the press, when they’re best, while the rest cook.