Cinnamon Quinoa Belgian Waffle

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit  Thank you!

Fall, apples, pumpkins, and soup.  These are favorites during this time of year.  Speaking of apples made me thought of a breakfast favorite when I was still living in Hawaii, the Belgian waffle.   It was served at a local restaurant called “Yum Yum Tree”.  The thing that I like about this breakfast dish is the topping; spiced apples and Macademia nuts then drizzled with maple syrup.   It was so delicious.  I just love the combination.   A friend of mine would always order it every time we went there to eat.


Yum Yum Tree Restaurant
Photo courtesy of Honolulu Advertiser

However, I am saddened by my discovery that this local restaurant that served this awesome breakfast dish closed in 2005 because the center owner wanted to make way for a new tenant just because they had a month-to-month lease.  It just makes me sad losing a favorite local restaurant.   This restaurant had 42 employees and had been in business in 1982.   It was a favorite breakfast restaurant that most locals went to.

Living away from Hawaii and wanting to go back to visit restaurants I’d come to love and to find out that they no longer in business really makes me emotional.   Besides the Belgian waffle, Yum Yum Tree had an exceptional cornbread you can’t find anywhere.  This was when I’ve come to love cornbread.  I used to go there just to buy cornbread.   They also sold homemade pies.  Oh, the memory!

Anyway, this prompted me to make my very own Belgian waffle using the quinoa flour so my children can enjoy it without having allergic reactions.

Here it is!  The fluffiest, lightest, moist, and most delicious Belgian waffle I’ve ever had.  My children each had two of these waffles.  🙂

Yields:  5 waffles


  • 1 cup quinoa flour
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2 eggs
  • 2 teaspoons cinnamon
  • 1 (6 oz.) vanilla yogurt
  • 3/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup organic milk (2% fat), plus 1/8 cup
  • 1/4 cup buttermilk
  • Macademia nuts, chopped
  • Lucky Leaf Apple pie filling (available at your local grocery store)

Preparation Methods:

  • Chop the Macademia nuts and set aside.
  • In a medium bowl, combine flour, sugar, baking powder, salt, and cinnamon.   Set aside.
  • In a separate bowl, lightly beat eggs.  Add the buttermilk, milk, butter, yogurt, and vanilla extract; mix well.
  • Add half of the flour mixture into the egg mixture and stir until just combined.  Add the remaining flour mixture and whisk until you have a very smooth batter.
  • Cook in a preheated waffle iron according to manufacturer’s directions until golden brown.  Serve with cinnamon apples and sprinkled with Macademia nuts then drizzled with maple syrup.

Topping variations:

  • strawberries and whipped cream
  • banana with toasted coconut
  • peaches and whipped cream
  • pumpkin or cinnamon butter

Note:  You can make the waffles ahead of time and freeze them.   You don’t need to thaw them.  You can cut them in quarters and toast them right away.


IMG_20131028_172241_741© (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Eggs and Smokies in a Blanket

This used to be a recipe called Eggs in a blanket and Stuffed Crescents.  But, when I woke up this morning, my children asked me if they could have  the same breakfast their father had only without eggs.  They are allergic to eggs.  It gave me the idea of Eggs and Smokies in a blanket for their father’s breakfast today and little smokies with cheddar cheese and ketchup served with fruits for them.

This recipe would be awesome for brunch.  You can use ham, turkey, or any meat you prefer.  Next time you have a brunch get together, bring these and I’m sure it will be a hit.  DSC_0286

To make this recipe, you’ll need Pillsbury Crescent roll dough, cheddar cheese, tomato ketchup, three eggs. little smokies, and 1 teaspoon olive oil.



Preheat oven to 375 degrees.  Spray a light, even coating of baking spray on bottom of baking pan.  Set aside.


Meanwhile scramble the eggs. You can omit one yolk if you want less calories, fluffy and moist scrambled eggs.


Heat a skillet over medium-low heat and coat with 1 teaspoon olive oil.  Pour the scrambled eggs  in the pan and stir as it cooks.  Do not overcook.  You just want it soft scrambled just like in the picture.  Set aside.


Unroll  dough and separate into 8 triangles.


Cut cheddar cheese in rectangular shape enough to fit on the crescent.   Add a small amount of tomato ketchup.  Scoop 1 teaspoon of the cooked eggs and place over the cheese and ketchup.  Add little smokies if you prefer.


Roll them up and place on greased baking pan and bake for 11 to 13 minutes.   Remove from the oven. Let cool in the baking pan for 5 minutes before transferring them into a serving platter as the crescents are very soft.


Serve it family style by putting them in a basket lined with colorful, decorative cloth.  The guests or your family can just help themselves if they want one.  Or, you can serve it on a plate with fruits.


And here’s another version of this recipe, Apple Pie in a blanket.

My oldest son loves this.  It’s one of his favorite snacks after school.  I bake these whenever he craves them.  All you need to do is substitute the egg recipe with Lucky Leaf Premium Apple pie filling. Roll them up and sprinkle with cinnamon.  Bake at 375 degrees for 11 to 13 minutes.  Enjoy.

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© (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.