Golden, gluten-free waffles with raspberry sauce are a holiday treat. Add pomegranate seeds and you have a terrific breakfast for Christmas morning or New Year’s Day.
Waffles: Wheat-Free and Gluten-Free
Since going wheat and gluten-free, I wanted to develop a recipe for waffles, that occasional weekend and holiday breakfast treat. Finally, here it is. Created with almond flour, coconut flour, and a gluten-free blend (Bob’s Red Mill). Tasty and tender, crisp, but not too. I don’t think anyone would realize it was not a wheat flour waffle.
Ingredients: Fats and Flours
A blend of non-wheat, gluten-free flours make up the base for the waffles.
The first is almond flour, sometimes called almond meal. A nut flour ground from skinned, blanched almonds, almond flour is finer than almond meal, which is usually ground with the skin on. Almond flour is also lighter (no skins), then almond meal (darker, with skins). Almond flour is packed with healthy, monounsaturated fat, protein, and fiber. It’s a flour I find myself turning to more and more in our gluten-free diet. I use Bob’s Red Mill.
Next is coconut flour. Coconut flour is high in protein, fiber, iron and is also gluten-free. It’s often mixed with nut flours to add texture, but just in a small amount because it really absorbs liquid. It is usually added as 20% of the total flour. Again, I’ve used Bob’s Red Mill as it is widely available, fairly priced and good quality. I also added a little of Bob’s Red Mill GF all purpose flour blend to the mix. The base of their blend is garbanzo (bean) flour.
Instead of using dairy butter, I used unrefined coconut oil for the batter, then used coconut “butter” spread to top the warm waffles before adding the sauce. For milk, I tested both dairy milk, almond milk and even a combination when I ran out of almond milk. All worked fine.
The Sauce: Raspberry and Pomegranate
Skip sweet, sugary syrups and make this quick, ruby-red raspberry puree then sprinkle on pomegranate seeds (arils). I like to add a splash of fresh lemon juice and a tiny bit of agave syrup to lift the flavor. You could also use stevia.
On agave, the only one I buy is Xagave. It is lower in fructose than other brands, and it takes just a tiny bit to sweeten things. For the raspberry sauce recipe, read here. For how to open a pomegranate, read here.
How long your waffles will take depends on your waffle iron. I happen to have an All-Clad Belgian Waffle Maker. I brush the inside with a little coconut oil first, then found in testing five batches that level 6, medium-high, worked best on this brand. You may have to experiment with temperature adjustments and timing for your brand.
Little tools that make waffles easier are a mini offset metal spatula and a mini silicone spatula or spoonula (a cupped spatula). As the batter is kind of thick (and I like square waffles) I use these tools to scoop all of the batter out of the 1/3 measuring cup, then spread it to the corners before closing the lid.
One last tool, be sure to have a pastry brush handy. Use it to brush the inside with oil and clean up afterwards.
You will know your waffles are close to done when the steam stops creeping out from under the lid. Peak inside to see how golden they are. If you cook them in batches, pre-heat an oven to 200 degrees. Place a wire cooling rack on a rimmed baking sheet and place it in the oven. As your waffles get done, pop the waffles in the oven to stay warm. They will also crisp up a bit more, if you like more crispy waffles.
Wishing you and yours a very Merry Christmas!
Raspberry Pomegranate Waffles
Serves: 4 (8 – 4″ waffles)
- 1 cup blanched almond flour (Bob’s Red Mill)
- 1/4 cup + 2 tablespoons coconut flour (Bob’s Red Mill)
- 1/2 cup gluten-free all purpose flour blend (Bob’s Red Mill)
- 2 teaspoons baking powder (aluminum-free)
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea or kosher salt
- 2 eggs (I use extra-large)
- 1 1/2 cups milk (cow, almond or combo)
- 1 tablespoon agave (I use Xagave, or stevia)
- 1-2 teaspoons vanilla
- 4 tablespoons melted coconut oil
- Coconut butter or spread to top waffles (optional)
- Raspberry sauce recipe (you’ll need 20 ounces of frozen raspberries)
- 1 cup pomegranate seeds (see here for (how to open a pomegranate)
- First make the raspberry sauce and remove the seeds from a pomegranate. You can make the sauce a day ahead to save time.
- In a large bowl, whisk together almond flour, coconut flour, GF flour blend, baking powder, soda and salt.
- In another bowl or large measuring cup, whisk eggs until blended, then add milk, sweetener, vanilla. and oil. Whisk together until well blended. Pour wet ingredietnsonto dry and stir or whisk until smooth.
- Pre-heat an oven to 200°. Ready a rimmed baking sheet with a wire rack and place in the oven to keep finished waffles warm and crisp.
- Pre-heat the waffle iron. Brush the inside with a little extra coconut oil. When iron is hot, pour about 1/3 cup of batter into each square. Using a small spatula, spread batter into the corners if you want really square waffles. Do not overfill as waffles expand as they cook. Cook until waffles are golden. Place in the oven to stay warm and crisp, and continue cooking more waffles. Top with sauce and pomegranate seeds to serve.
For a recipe on how to make your own almond milk
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