Quinoa, Blueberry & Buckwheat Waffles – Gluten-Free & Sugar-Free

Quinoa Blueberry & Buckwheat Waffles

‘Never say never’ and ‘don’t be so quick to judge’ are two things I have quickly learned as a parent. You never know what the situation is with a parent and child is and why they use certain parenting methods. Or as I like to call them, my methods of manipulation (which mostly revolve around the use of chocolate and potty training…). But all joking aside, there are some parents who are desperate to get their kids to eat anything whether it is the most nutrient dense food for them or not.  What do I mean my nutrient dense? This term means you are choosing foods that have the most bang for it’s buck – a balance of fiber, protein, carbohydrates & macronutrients. In other words, you are looking at foods for their nutrient content and getting the most out of that.

Quinoa Blueberry & Buckwheat Waffles

So, how do we do that without feeling like we are getting nothing but lentils, hemp seeds and spinach? Especially when all we want to do on a Sunday morning is eat waffles and bacon? Well, instead of buying the pre-made waffles from the store made with processed enriched white flour, which will simply add calories to your Sunday brunch instead of good nutrients, why not try making these Quinoa Blueberry & Buckwheat Waffles?! Full of protein, essential amino acids, fiber and magnesium – all things our bodies need more of, this is a small change that your kids will eat and you can feel good about. My inspiration for these waffles came from the breakfast cookies that Leanne has been cooking up over a Healthful Pursuit like these Gingerbread Quinoa Breakfast Cookies.

Quinoa Blueberry & Buckwheat Waffles

A few notes, hints and tips on this recipe:

1. Buckwheat is not a wheat and is gluten-free. It is the fruit of a plant that is related to rhubarb. This is my first time cooking with this and I am very pleased with the way it turned out. I chose a light buckwheat flour as sometimes the taste of buckwheat can be overwhelming – it’s very nutty. I also thought it would be more pleasant to a child’s taste buds. Not only is it high in protein, it is full of magnesium, which aids in the absorption of vitamins and nutrients. It also helps with muscle cramping (Epsom bath anyone?) so great for women at that certain time of the month.

2. Do not substitute another gluten-free flour for this recipe and expect it to turn out. I tried several and they did not cook through out. Think mushy waffles instead of crispy, light flaky ones. If you are not gluten-free but want to try this and don’t have buckwheat on hand, whole wheat flour should work, although I have not tried it.

3. Save time and cook your quinoa the night before. If you’ve forgotten to, cook it and cool it down quickly in the freezer for a few minutes.

4. This is sweetened with applesauce instead of using any sugar. You are welcome!

5. Make a double batch and freeze one batch putting parchment paper between each waffle for easy separation. This makes a quick breakfast for the kids through the week and you simply need to toast in toaster.

STAY TUNED! My next few posts will have ways you may never had imagined of adding nutrients to your food AND it tastes good! Subscribe to my blog by clicking on the button at the top right of the page. You can also follow me on Facebook, twitter and Pinterest! Share if you like what I dishing out! I thank you for it!

Quinoa, Blueberry & Buckwheat Waffles - Gluten-Free & Sugar-Free
  • 2 cups cooked quinoa, cooled
  • 2 large eggs
  • 2 cups milk of your choice (dairy or non-dairy)
  • ½ cup unsweetened apple sauce
  • ¼ cup melted coconut oil, or other liquid vegetable oil
  • 1 tsp pure vanilla
  • 4 tsp baking powder
  • ¼ tsp sea salt
  • 1 cup buckwheat flour (I used light, which is slightly less nutty tasting)
  • 1 cup frozen blueberries (optional)
  1. Preheat your waffle iron to low heat according to the manual's instructions.
  2. In a high powered blender, place eggs, milk, apple sauce, pure vanilla & coconut oil and blend until well mixed.
  3. Add quinoa to the blender and blend until quinoa is no longer visible. On my blender the setting is 'liquify' and only takes 60 seconds. Yours may be different.
  4. Add buckwheat, baking powder and sea salt and blend until well mixed. Batter should be nice and thick now.
  5. Pour batter into heated waffle iron adding 5-6 blueberries to each waffle before closing the lid. For best results, cook slow and low for about 5 - 8 mins until the waffles are golden. Carefully remove waffles from iron and serve immediately with you favourite fruit and maple syrup on top. Repeat the cooking portion until batter is gone. Makes approx 12 large waffles.
  6. Freeze any unused waffles by layering parchment paper between each waffle and sealing in tight bag. Toast to reheat when desired.


Vegan Chili Tacos with Purple Cabbage Salad

Earlier this week I told you that I would be posting recipes in a new series called ‘Colour Your Plate’. This is the second recipe and it is perfect for the upcoming weekend! Cheapest colour you can buy in the veggie aisle. An entire purple cabbage, which cost me $2 and I made this salad earlier in the week, used it as a topping on green salad,  a side on a curry dish and now as a topper on vegan chili tacos.

If you are a wife/partner of a football lovin’ man, then you’ve probably made a few batches of chili in your day. Any other woman out there feel like you become a widow once football season starts? This weekend is American Thanksgiving – which means there will be tons of football on television. To add to it the Grey Cup is also happening this weekend (for my American readers that is like our Super Bowl). This means I will be spending the weekend by myself….with the occasional request by my husband to make “football food”. You might think that I would be able to cling the small parasite that I created for family time, but alas, no. My husband has converted our little 2 yrs old to the dark side of football. I knew it was over when my son started asking to wear his football jersey on non-football days while cheering “Go Bears, Go!”…sigh…

My go-to football food has always been chili. When we did the elimination diet we discovered that tomatoes have a negative effect on us. For my husband, he gets achy joints, for me, I get really bad acid reflux. So, chili was off the table for a while. However, I have revamped it and this vegan, gluten-free, tomato free version is just as delicious! Have your chili in a bowl or throw it in some gluten-free tacos topped with avocado, cabbage salad and some cilantro. Hot sauce is optional ;) Perfect for game day and your man will never know that it is extra healthy for him!

This week I was introduced by Vega to an upcoming online series called Thrive Forward. This is a free video series to be released in January and will be providing you and me with information on how to eat more clean and incorporate more plant based eating into our every day lives. To pre-register for the event, click here and you will get a free eBook. Thursdays, Vega will pose a Thrive Forward question and this week it was “How do you get your Omega 3’s?” My response was that I eat my chia seed (which I use in a lot of my vegan baking). Here, I’ve thrown them in the chili to add even more nutrients! Hope you all enjoy game day. All game day widows are welcome to my house for sweet potato brownies (recipe to come) and wine…ahem…I mean tea, of course…



Purple Cabbage Salad


  • 1 whole purple cabbage
  • juice from 1 lemon
  • 1 tbsp apple cider vinegar
  • 1/2 tsp sea salt
  • 1/4 tsp pepper


1. Remove one or two leaves from the cabbage and discard. Cut out core and slice the cabbage into thin strips.

2. Place all ingredients into a bowl and massage with your hands really well together. Place in glass jar, cover and put in fridge until ready to use.

Vegan Tomato-less Chili
  • 1 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 1 head of garlic, crushed
  • 2 tbsp maple syrup
  • ¼ cup no salt added chili powder
  • ¼ tsp nutmeg
  • ½ cup water (or more if necessary)
  • 3 medium sized carrots, diced
  • 2 fresh basil leaves, finely chopped
  • 1 can no salt added black beans, rinsed
  • 1 can no salt added chickpeas, rinsed
  • ¼ cup quinoa
  • 1 head of broccoli, small chunks
  • 1 leaves of Swiss chard, diced
  • 1 tbsp chia seeds
  1. In a large pot, heat oil. Add onions, garlic and maple syrup. Cook until caramelized.
  2. Add spices and let heat for about 30 seconds for the aromas to awaken. Add water and stir.
  3. Add carrots, beans, quinoa and simmer for 5 mins. Stir in broccoli. If necessary, add more water to help everything cook.
  4. Once broccoli begins to get tender, add Swiss chard and chia seeds. Let simmer for a few more minutes.
  5. Serve in some gluten-free taco shells topped with avocado, cilantro, hot sauce (optional) and the purple cabbage salad.