Smoky Chedd’r Quinoaffles

It’s been forever since we’ve written an actual post, and there has been so very much to tell.

It seems like if you’re going to arrive anywhere after a period of absence, though, you should definitely bring something delicious to share. And we never like to show up empty-plated, so first, a recipe to share with you on this snowy fall day in beautiful Colorado…

We’ll be sharing some reflections and update posts with you soon, but until then…

Smoky Chedd’r Quinoaffles are everything a savory waffle should be: decadent, bold, crispy on the outside, with a tender creamy richness inside. Don’t tell the blender, mixer, kitchen scale, or popcorn maker (I’m a multi-kitchen appliance loving kind of gal), but I’m thinking the waffle iron is my new culinary-appliance BFF. Anything that can turn out both chocolate chip cookies aaaaand Smoky Chedd’r Quinoaffles, is a hero in my (cook)book.

If you’re gluten-free, you know the drill: Finding flavorful gluten-free vegan bread with a pure ingredient list that doesn’t arrive pre-stale, is nearly impossible.

We want lusciously tender, fresh, warm, flavorful bread without the junk ingredients, and without having to take up a full-time position as artisan bread bakers. The great thing about these savory waffles is that they take minutes to prepare, and stand in for bread in anything from grilled cheese to pizza to burgers, and as a side to soups, pasta, salad, and more.

Bring on the Chedd’r! It’s going to be a decadently delicious fall season…

Smoky Chedd’r Quinoaffles
Makes 8-12 waffles

2 cups gluten-free all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon garlic
1 cup water
2 10-ounce jars Let Thy Food Smoky Chedd’r Dip
1/2 cup unrefined coconut oil, melted
1 cup cooked quinoa, cooked according to package directions

Combine flour, baking soda, salt, and garlic in large mixing bowl. Whisk to combine. Add water, Let Thy Food Smoky Chedd’r Dip, and melted coconut oil, and whisk gently until combined. For tender results, do not overmix. Gently fold in cooked quinoa and mix gently until thoroughly combined.

Preheat waffle maker according to manufacturer instructions.

Using a kitchen (ice cream) scoop, place 1 round of batter onto waffle maker for each waffle section of your waffle maker. Cook according to waffle iron manufacturer instructions. Serve immediately, or wrap and freeze to have on hand.

Serve Smoky Chedd’r Quinoaffles with soup; make waffle sandwiches; waffle pizza; or for the ultimate, dip in Let Thy Food Smoky Chedd’r Dip. (LIIIIIIIFE!!!!!)


on hand just in queso. always have

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