Golden waffles are a breakfast treat for weekends and holidays. Served with an easy, homemade raspberry sauce and a sprinkle of pomegranate seeds (arils), these Belgian-style waffles will surprise anyone who has not tried eating wheat or gluten-free. Extra sauce keeps for a few days or freezes well. Or skip the auce and use maple.
Keyword Gluten-free, waffles
sweetener of choicestevia, honey, agave, sugar
1cupblanched almond flourBob’s Red Mill
1/4cup+ 2 tablespoons coconut flourBob’s Red Mill
1/2cupgluten-free all purpose flour blendBob’s Red Mill
1/2teaspoonsea or kosher salt
1 1/2cupsmilkcow, almond or combo
4tablespoonsmelted coconut oil
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 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.