Enjoy these fuss-free and tasty vegan gluten-free waffles made with oat and quinoa flour. The quinoa adds a wonderful nutty flavour, and protein which helps to keep you full during the busy work or school mornings. Make sure you waffle iron/maker is non-stick, otherwise, your waffles may come apart while cooking. For cast iron or other waffles irons, you may need to add a light coating of oil to make sure they don't stick.
Combine the quinoa and oats in a blender or food processor (I use a vitamix). Process on high until the mixture is a fine consistency (think whole wheat flour).
Add in the baking soda, cinnamon, flax meal, salt, maple syrup, and almond milk, then blend until combined (you will need to stop the blender and scrape down the sides to ensure it's evenly incorporated). Note that the batter will be thick; this is normal.
Pour the batter into a preheated non-stick waffle iron (you will need to lightly oil your waffle iron if it's not non-stick). Cook per your waffle iron instructions, or for ~5 minutes until golden brown. Top as desired with fresh fruit, chopped nuts, coconut whipped cream or simply pour on the maple syrup.
Always check ingredients to make sure they aren't processed in a facility that also processes wheat and other gluten containing products, otherwise cross contamination can occur.
Waffles can be frozen for up to three months. Layer the waffles between squares of parchment paper so they don't freeze together. I find a toaster works really well to reheat them.
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