Quinoa Flour Savoury Waffles

 photo WP_20170419_002_e_zpsxq7i5px4.jpgI’ve yet to try the novelty plates.

Ah, dear reader, welcome to Jack’s Mansion of Waffles! That’s all the waffle jokes I’ve got. Yeah, back with yet another flour and another couple of waffles. I had hoped that these might have shared the crustiness of my Quinoa Bread, but sadly no crust. I will try frying them in butter eventually just to see how well they crunch up, either that or toast them. So, like with most promising recipes the future will hold wonder whilst the present just holds, well, waffles. Good waffles. I’ve had no troubles with stuck waffle so far, plenty of oil in the batter seems to work really well. These are similar to the previous recipes, the difference here is that these have less of a crispy texture and more of a skin, but inside they’re absurdly fluffy. It seems to be the most amazing property of quinoa flour when used with flaxseed and a lot of liquid. The batter here will be very runny, much moreso than waffle batter usually is. More of what a quinoa crepe batter would be. There’s a future recipe. I didn’t bother with sugar, I wanted these for sandwiches and you can always add sweetness afterwards, though sugar, white seems best, in the batter does help the waffles crisp up more. Another recipe that proves you can do without a lot of extra additions when using free-from flours, assuming you have the knowledge to use them or the patience to learn. See you again soon, dear reader.

 photo WP_20170419_004_e_zpskiqinfac.jpgI mostly use these as change up from bread.


150ml Water
100g Quinoa Flour
1 Large Eggs (70g to 75g in shell)
50ml Olive Oil
10g Ground Flaxseed
1/2 Tsp Baking Powder
Pinch of Salt

Makes four waffles.
Can be frozen.


1. Beat Eggs, Water, Olive Oil and Salt until frothy using a whisk.

2. Add in Flour, Flaxseed and Baking Powder then whisk until a smooth, very runny batter has been formed. Rest for five minutes.

3. Turn on Waffle Iron. and when heated add enough Batter to warmed Waffle Iron to fill the plates, close and cook for 7-10 minutes until waffles are golden brown and the bottom is crisp. Remove with a rubber spatula and let cool for a few minutes, Waffles will soften slightly as they cool. Repeat until batter is used up.


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