Hearty Quinoa Waffles Recipe
1½ cups (355 ml) water, divided
⅔ cup (119 g) chopped dates
3 tablespoons (42 g) solid coconut oil
3 tablespoons (60 g) pure maple syrup
1½ teaspoons pure vanilla extract
1¾ cups (210 g) whole wheat pastry flour
1 cup (185 g) packed cooked white quinoa
¼ cup (48 g) chia seeds
1 teaspoon baking powder
1 teaspoon ground cinnamon Generous
¼ teaspoon fine sea salt
Non-stick cooking spray
1Before starting, here’s a quick note: It’s best to make sure that all ingredients are at room temperature when making the batter so that the coconut oil doesn’t solidify when combined.
2Combine 1 cup (235 ml) of water and dates in a small saucepan. Bring to a boil, lower the heat, and cook on medium-high heat just until the dates start to fall apart; it should take about 2 to 3 minutes. Stir the coconut oil into the hot mixture to melt. Set aside to cool for at least 30 minutes. (Note that this can also be done in the microwave, using a deep, microwave-safe container, and proceeding in 1-minute increments.) Add the remaining ½ cup (120 ml) water, maple syrup, and vanilla, stirring to combine.
3Place the flour, quinoa, chia seeds, baking powder, cinnamon, and salt in a large mixing bowl, stirring to combine. Pour the wet ingredients onto the dry and stir until combined.
4Let stand while heating the waffle maker according to the manufacturer’s instructions.
5Lightly coat the waffle iron with cooking spray. Add ½ cup (135 g) waffle batter to two squares of the waffle maker or follow the manufacturer’s instructions to fit just enough batter so that it doesn’t overflow and so that the waffles get properly cooked.
6Close the waffle iron and cook until dark golden brown, about 8 minutes. Remove the waffles from the iron and let stand at least 5 minutes on a cooling rack so that the waffles can crisp up. Do not miss this step!
7Leftovers are even better: You can toast them in a toaster or toaster oven to crisp up the waffles again. You can also freeze the waffles for up to 3 months, if you wrap them up tightly. Throw them still frozen directly in the toaster or toaster oven until heated through and crisp.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.