Golden, gluten-free waffles with raspberry sauce are a holiday treat. Add pomegranate seeds and you have a terrific breakfast for any weekend or holiday morning.
Since going wheat and gluten-free, I wanted to develop a recipe for waffles for 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.
The first ingredient is almond flour, a nut flour ground from skinned, blanched almonds. It is lighter and finer than almond meal, which is usually ground with the skin on so it is darker in color and more coarse. Almond flour is packed with healthy, monounsaturated fat, protein, and fiber.
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. 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 flour.
Instead of using dairy butter, I used unrefined coconut oil for the batter. For milk, I tested both dairy milk, almond milk and even a combination when I ran out of almond milk. All worked fine.
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 liquid stevia or honey.
Tips on Tools
How long your waffles will take depends on your waffle iron. I brush the inside with a little coconut oil first, then found in testing five batches that level 6, medium-high, worked best on mine. 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 I use these tools to scoop all of the batter out of the ⅓ 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.
Raspberry Pomegranate Gluten Free Waffles
- 20 ounces frozen raspberries thawed
- ½ lemon, juiced
- sweetener of choice stevia, honey, agave, sugar
- 1 cup blanched almond flour Bob’s Red Mill
- ¼ cup + 2 tablespoons coconut flour Bob’s Red Mill
- ½ cup gluten-free all purpose flour blend Bob’s Red Mill
- 2 teaspoons baking powder aluminum-free
- ¾ teaspoon baking soda
- ½ teaspoon sea or kosher salt
- 2 large eggs
- 1 ½ cups milk cow, almond or combo
- 1 tablespoon agave
- 1-2 teaspoons vanilla
- 4 tablespoons melted coconut oil
- 1 cup pomegranate seeds
- First make the raspberry sauce. Puree thawed berries in the small bowl of a food processor or blender until smooth. Place pureed berries in a fine sieve over a bowl and push berries through with a ladle, pushing hard. Discard seeds.Season to taste with lemon juice and sweetener of choice.
- 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 ingredietns onto 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 ⅓ 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.