The idea was born from Corbin's birthday cupcakes."Can we turn cupcakes into waffles?"
Yes lovie, I think we can.
We topped them with berries and bananas, but they'd be extra super delicious with cherries too. Or ice cream. But I think most things are made even better with ice cream! These guys are also full of quinoa which means they're packed with protein and don't require any fancy flours or ingredients, which is nice! We also threw everything into the Vitamix to mix things together which made for an easy peasy clean up. So many wins!
Gluten Free Chocolate Quinoa Cupcake Waffles
Gluten, dairy and soy free
Makes 4-5 waffles
2 cups cooked quinoa
1/3 c. almond milk
1 tsp vanilla
1/2 c. coconut oil
1/2 c. organic sugar
1/2 c. cocoa powder
1 tsp cinnamon
2 tsp baking powder
1/2 tsp. salt
Heat up your waffle iron
Add all ingredients to a high powered blender or food processor and mix until well combined
Once everything is combined, let the mixture rest for 10-15 minutes. It helps to thicken the waffle batter.
Lightly coat the waffle iron with coconut oil
Pour waffle batter onto the waffle iron so that it is about 3/4 full. This waffle doesn't rise or spread as much (and is a bit more of a denser waffle) so you don't have to worry as much about it going over the sides
Cook waffles to desired crispiness. We cooked ours for about 14 minutes. These waffles won't be crispy right away like other waffles, but will crisp up more if you let them rest after you remove them from the waffle iron.
Remove waffle and top as desired! I topped mine with sauteed bananas and melted peanut butter
Both were delicious!!
More waffles are around the corner. Next up: savory waffles!