Seed to Spoon with Quaker

Seed to Spoon with Quaker
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    [post_date_gmt] => 2017-11-22 02:51:40
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    [post_title] => Seed to Spoon with Quaker
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11.21
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TOTAL TIME :20minutes15minutes
8servings (4 large waffles)
INGREDIENTS
  • DRY INGREDIENTS
  • 4 cups Quaker Quick 1 Minute Oats
  • 2 1/2 teaspoons baking powder
  • Optional: 2 teaspoons Spirulina (brand linked below)
  • WET INGREDIENTS
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1/4 cup avocado oil
  • 2 teaspoons vanilla extract
  • 1 3/4 cups unsweetened cashew or almond milk
  • 2 cups frozen chopped spinach
  • Nonstick Cooking Spray if not using a nonstick waffle maker
DIRECTIONS
  1. Add Quaker Quick 1-Minute Oats to a high powered blender or food processor and blend until it turns into a semi-fine flour (as fine as you can get it). Add newly-made oat flour to a large mixing bowl, along with remaining dry ingredients. Whisk to combine.
  2. Add all wet ingredients to a high-powered blender or food process and puree until completely smooth. NOTE: it is a little more difficult to get the spinach completely pureed in a food processor, so I recommend a blender as the first option. Pour wet ingredients into dry and whisk until completely incorporated. You want a semi-pourable batter, so feel free to add nut milk in 1/4 cup increments until you reached that consistency if it seems thick.
  3. Heat waffle maker according to manufacturer directions. Grease with nonstick spray, if needed. If using a Belgian waffle maker, pour approximately 1 rounded cup into the mold. Use a spatula to spread into all four corners, if needed. *If you have a different style waffle maker, you might have to play around with the amount of batter. Cook for 4 minutes, or until edges are golden brown and there’s no “gumminess” left.
  4. Serve immediately with toppings of choice! Leftovers will keep tightly sealed in the refrigerator for up to 5 days, or in the freezer for 2 months. I suggest cutting them in half if freezing. Do not put waffles in a container until they are completely cooled, as condensation will make them mushy.
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Previous Posts:

  • Jessica

    What about same recipe, but doing pancakes?

    • Laura Lea Bryant

      I haven’t tried it but it would probably work! I say go for it!

      • Jessica

        Thanks! I’ll keep you posted 😉

  • Danielle

    How do you suggest reheating the frozen leftovers? Thanks!

    • Laura Lea Bryant

      I just throw them in the oven at 300 for about 10 minutes or if you can fit a segment in a toaster oven that works too!

      • Danielle

        Just made them this morning using flax eggs and they turned out great!!
        Thank you!

        • Laura Lea Bryant

          Oh awesome!!! I’m so glad they turned out well. Great to know!

  • Erin Matthews

    Would regular rolled oats work as well, if it’s something I already have in the pantry, since they’re being ground into a flour? Thank you!

    • Laura Lea Goldberg

      Hi! Yes that should work! Let me know how it goes if you try them!

      • Erin Matthews

        Tried them this morning, worked great! I also ran out of baking powder and substituted baking soda in with the dry and vinegar in with the wet ingredients, and that seemed to work as well. These will definitely be a new morning favorite recipe!

        • Laura Lea Bryant

          Yayyyy I’m so glad to hear it!!! Thanks so much for sharing your variations!!! Xoxo

  • Lisa McGavock

    I just discovered your blog and made these waffles…they are excellent! Interested in the toppings you chose for your photo? Also, I added 1 t of Vitamineral Green from Health Force to the batter (instead of Spirulina).

    • Laura Lea Bryant

      Hi! I’m so glad you enjoyed them! I topped mine with granola, maple syrup, almond butter, coconut yogurt and banana