Recipes

Asparagus, cheddar and quinoa savory waffle

Birchwood Cafe

Minneapolis
Minn.
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Menu Price: 
$14.00
Yield: 
6 to 8 servings
Ingredients: 
1/2
Lb
Asparagus
As needed
Rice bran oil
1/2
c
Quinoa, uncooked
1
c
Brown rice flour
1
c
Quinoa flour
1/2
c
Potato starch
1/4
c
Arrowroot starch flour
1
tbs
Xanthan gum
1
tsp
Salt
1
tbs
Baking powder
3
c
Buttermilk
3
each
Eggs, large, lightly beaten
1/2
c
Cheddar cheese, shredded
As needed
Recipe: 
As needed
Recipe: 
As needed
Eggs, cooked sunny-side up (optional)
As needed
Bacon lardons, cooked (optional)
1

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.

2

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.

3

In a large bowl, stir together rice flour, quinoa flour, potato starch, arrowroot, xanthan gum, toasted quinoa, salt and baking powder.

4

In a separate bowl, whisk together 6 tablespoons rice bran oil, buttermilk and eggs.

5

Pour wet ingredients into flour mixture and stir until smooth. Batter will be thick. Stir in cooked quinoa, cheese and asparagus.

6

Preheat oven to 200 degrees F. Heat up waffle iron and lightly brush cooking surface with rice bran oil.

7

When waffle iron is ready, pour in 1 cup batter. Cook until waffle is lightly browned, 5 to 6 minutes.

8

Transfer waffle to a baking sheet and keep it warm, uncovered, in oven until ready to serve. Repeat with remaining batter.

9

Serve waffles with a dollop of pepita butter and marmalade, and a sunny-side up egg and bacon lardons, if desired.

Notes: 
Note: 

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).

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