Make-ahead tip: This batter keeps nicely in the fridge and is great to have on hand in the morning, or even to make a waffle sundae after dinner. Serving tip: Top with apple butter and softened butter, plus a drizzle of honey. A good ratio of apple butter to whole butter is about 1 tablespoon of apple butter to 1 pat of butter.
Molasses Quinoa Waffles
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Ingredients
- 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 unsalted butter melted
- 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
Instructions
- Combine warm milk and yeast; let stand for 5 minutes. In a medium bowl, beat egg whites until soft peaks form.
- 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.
- Heat a nonstick waffle iron and brush with sunflower oil. Toast batter in waffle iron according to manufacturer’s directions.
Recipe Notes
Nutrition Facts
Molasses Quinoa Waffles
Amount Per Serving
Calories 383
% Daily Value*
Cholesterol 104mg
35%
Sodium 261mg
11%
Total Carbohydrates 48g
16%
Dietary Fiber 3g
12%
Protein 10g
20%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 383 cal, 39% fat cal, 17g fat, 9g sat fat, 104mg chol, 10g protein, 48g carb, 3g fiber, 261mg sodium
