Not only are waffles one of my favorite breakfast foods (I once ate them for four months straight before temporarily getting burnt out), they’re also one of my favorite things to make for small gatherings because they’re insanely easy and everyone — no matter what their breakfast preference — seems to love a good waffle.
Although waffles are traditionally served with butter and maple syrup, I prefer mine to be topped with something a bit more substantial, and I have a feeling you might, too. My typical toppings include nut butter, the smallest drizzle of maple syrup, fruit compote and some sort of crunchy topping, but that doesn’t mean you should stop there. Although it probably seems like topping overload, I promise the additional toppings make for a delicious waffle, and one that is considerably more filling than a waffle topped with the buttery maple syrup concoction.
Notes: I use a homemade gluten-free flour blend in this recipe, but feel free to use a gluten-free flour blend of your choice. This recipe can easily be halved or doubled, depending on the number of people you’re feeding. If feeding a larger group, line a large baking sheet with a wire rack and place it in a 200-degree-Fahrenheit oven. As the waffles are finished cooking, place them on the wire rack and keep warm until ready to serve. Frozen fruit is key to making the perfect compote (in my opinion) but feel free to use any frozen fruit of your choice.
Gluten Free Waffles with Berry Compote
Makes 6 waffles
- 2 cups frozen cherries
- 2 cups frozen blueberries
- 2 1/2 cups gluten-free flour blend
- 1/4 cup flax meal
- 1/2 teaspoon fine sea salt
- 2 teaspoons baking powder
- 3 to 4 tablespoons cane sugar
- 2 1/2 cups unsweetened almond milk, room temperature
- 1/4 cup melted coconut oil
To serve (optional):
- Almond butter
- Maple syrup
- Chopped almonds
- In a small saucepan over medium heat, add the frozen fruit and cook until the fruits have released their water and the mixture becomes juicy (pictured above). Use a fork or potato masher to smash the berries then allow the mixture to cook until it starts to thicken. Remove from heat and set aside.
- In a large mixing bowl, whisk together the flour, flax meal, salt, baking powder and cane sugar.
- Create a well in the middle of the dry ingredients and pour in the coconut oil and 2 cups of the almond milk. Stir until all clumps have dissolved and then whisk in the remaining 1/2 cup of almond milk.
- Heat a waffle maker and cook according to the manufacturer’s instructions. I use this waffle maker and used 1/2 heaping cup of batter for each waffle.
- When ready to serve, smear with almond butter, drizzle with maple syrup, then top with fruit compote and chopped almonds. Uneaten waffles can be kept frozen, wrapped in cling film, for up to 4 weeks.
Photo credit: Ashlae Warner