Nothing is better on a wintry morning than a hot waffle. Try using your quinoa in this waffle recipe. Using beaten egg whites make it a light and fluffy waffle! It will be a family favorite! Try using our powdered egg whites for a quick fix as well as freeze dried fruits!
Yield: 10 servings
Prep time: 10 minutes
½ cup water
¼ cup quinoa rinsed
1 2/3 cups white whole wheat flour
2 tbsp. packed brown sugar
1 tsp. baking powder
¼ tsp. salt
1 cup mashed bananas (2)
3 eggs separated
3 tbsp. unsalted butter, melted
1 ½ cups fat-free milk
Fresh blueberries, raspberries, and or sliced strawberries
In a sauce pan bring water to boiling; stir in quinoa. Reduce heat; cover and simmer for 15 minutes until tender and liquid is absorbed. Remove from heat. Transfer to a small bowl and cool for 1-2 hours. Preheat waffle baker. In a large bowl combine the flour, brown sugar, baking powder, and salt. In a medium bowl combine the quinoa, banana, egg yoks, butter, and milk. Add to flour mixture and stir just until combined. In a clean medium bowl, beat egg whites with an electric mixer or wire whisk until stiff. Fold into banana batter. Bake batter according to waffle baker directions. Serve topped with berries.
Adding beaten egg whites makes for a lighter waffle!