I have a great new recipe for you to try. Though it doesn't come from Mom's recipe book she was always about eating healthy and finding new ways of making an old favourite better.
I got this recipe from my pal Wendy and it is awesome...especially if you love light, fluffy, good for you waffles.
2 1/4 cups (560 ml) of Quinoa Flour 2 eggs, well beaten
4 tsp. (20 ml) baking powder 1 1/4 cups (310 ml) of 1% or 2% milk
1 1/2 Tbsp. (22.5 ml) white or cane sugar 1 cup (250 ml) of water
3/4 tsp. (4ml) salt 1/2 cup (125 ml) of vegetable oil
1 tsp. (5 ml) pure vanilla extract
Combine flour, baking powder, sugar and salt in a large bowl (I use my blender) and set aside. In a medium bowl beat eggs, milk, water, vegetable oil and vanilla extract. Add the egg mixture to the flour mixture and blend well to make a thin batter.
Grease or lightly spray your waffle iron with cooking oil and preheat it. Pour the batter onto the waffle iron according to manufacturer's instructions and close. Remove the waffles when the lid lifts open easily about 5-6 minutes. Waffles will keep in the refrigerator for up to 3 days and sealed in a container in the freezer for up to 4 weeks. Reheat in the toaster or microwave oven.
My son loves to have these in the morning before school. It's easy just to pop them in the toaster.
For information about Quinoa check out this link: http://chetday.com/quinoa.html
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