Cornmeal Quinoa Waffles with Honeyed Cinnamon Ricotta
- Yield: about 8-10 waffles
Ingredients
Waffles
- 1 1/4 cups whole wheat pastry flour
- 3/4 cup fine grain cornmeal
- 1 tablespoon natural cane sugar
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine grain sea salt
- 3 large eggs
- 2 cups buttermilk
- 1/2 cup cooked red quinoa
- 4 tablespoons unsalted butter, melted
Honeyed Cinnamon Ricotta
- 1 cup whole milk ricotta
- 2 tablespoons honey
- 1/2 teaspoon cinnamon
Sauteed Cinnamon Apples
- 2 cups diced apples, about 2 apples
- 1 tablespoon unsalted butter
- 1 teaspoon coconut sugar (or natural cane sugar)
- 1/4 teaspoon cinnamon
Instructions
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the eggs. Add the buttermilk, quinoa, and vanilla. Whisk again until thoroughly combined.
- Add wet ingredients to the dry ingredients and stir until just mixed. Add the butter and stir once again.
- In a small bowl, whisk together the ricotta, honey, and cinnamon. Set aside.
- In a skillet, melt 1 tablespoon butter over medium heat. Add the apples, coconut sugar, and cinnamon and stir with a wooden spoon until apples begin to soften, about 5 minutes. Set aside.
- Cook waffles in a preheated waffle iron until golden and crisp. Serve warm with a spoonful of apples and a dollop of cinnamon ricotta.
