Asparagus, cheddar and quinoa savory waffle
Preheat oven to 375 degrees F. Cut asparagus into 1/4-inch pieces and toss with just enough rice bran oil to coat. Spread out asparagus on a baking sheet and roast until nicely browned and crisp around edges, 5 to 10 minutes. Set aside to cool.
In a small skillet set over medium heat, toast 1/4 cup quinoa, shaking pan occasionally, until light brown, 1 to 2 minutes. Cook remaining 1/4 cup quinoa in boiling water for 5 minutes, then drain it.
In a large bowl, stir together rice flour, quinoa flour, potato starch, arrowroot, xanthan gum, toasted quinoa, salt and baking powder.
In a separate bowl, whisk together 6 tablespoons rice bran oil, buttermilk and eggs.
Pour wet ingredients into flour mixture and stir until smooth. Batter will be thick. Stir in cooked quinoa, cheese and asparagus.
Preheat oven to 200 degrees F. Heat up waffle iron and lightly brush cooking surface with rice bran oil.
When waffle iron is ready, pour in 1 cup batter. Cook until waffle is lightly browned, 5 to 6 minutes.
Transfer waffle to a baking sheet and keep it warm, uncovered, in oven until ready to serve. Repeat with remaining batter.
Serve waffles with a dollop of pepita butter and marmalade, and a sunny-side up egg and bacon lardons, if desired.
This recipe was adapted for Plate from The Birchwood Cafe Cookbook by Tracy Singleton and Marshall Paulsen with Beth Dooley (University of Minnesota Press, 2015).