I love food. I love to eat it. I love to make it. After years of saying I did not want to become a food blogger, I have given in and here I am. I want to make recipes that are easy, that do not require you to special order ingredients from Buddhist Monks in the high Himalayan Mountains. Finding a recipe that has a weird ingredient that you can’t find at your local grocery store is just annoying.
One of my favorite meals is breakfast. I do not understand how people can just have a cup of coffee for breakfast, even a bowl of cereal is too boring for me. Since going gluten free it has been harder to find decent breakfast pastry or baked goods, especially waffles and pancakes.
These waffles, I believe are so close to the real gluteny thing that you will never miss them. Add some real maple syrup and some butter, and it’s Saturday mornings as a kid all over again. We would have waffles on a regular basis a kid growing up. We always looked forward to dad making them.
Pure Maple syrup is a little strong, taste wise, for me, so I like to make Strawberry Syrup. We always have strawberries in the freezer, I use them a lot in smoothies (another breakfast favorite of mine!). If you start the syrup first they should finish about the same time, and you’ll have wonderfully warm syrup for your delicious waffles.
I am a syrup dipper, but Mr. Wonderful and Mr. Z are both “syrup must be in every square” people. I feel a little better about letting Mr. Z have a syrup soaked waffle went it is mostly fruit.
Quick note: You can just add all the egg in at one time, instead of separating and beating the whites, but it will make them a little denser. Be sure to gently fold in the whites, because they help to make the waffles light.
Enjoy these on you next lazy morning or start a new Saturday tradition with them! They are ours.
- For Syrup:
- 1 cup strawberries (fresh or frozen)
- 2 T water
- ¼ cup Pure Maple syrup
- For the Waffles:
- 2⅔ cup (432 g) Basic Gluten Free Flour Blend
- ¼ cup (57 g) sugar
- 1 t salt
- 4 t baking soda
- ½ cup butter (Shortening or Earth Balance makes a few great dairy free butters)
- 1½ cups milk of choice
- 2 eggs, separated
- Dash of Cream of Tatar
- For the Syrup:
- Combine all the syrup ingredients in a medium sauce pan. Bring to a boil and then reduce the heat and let simmer for about 20 minutes. (I like my syrup without chunks, so I pour it into the blender and puree it all together, and then let it simmer for a few more minutes.)
- For the Waffles:
- Combine all the dry ingredients in a large mixing bowl. Be sure to whisk the baking powder and soda in very well.
- Next combine the yolks, milk, and cooled melted butter.
- Add that to the flour mixture and stir until incorporated, but some lumps will still remain.
- In a separate bowl, beat the egg whites to stiff peaks. You can add a dash of cream of tarter to help stiffen the whites. I do this by hand, its a great little mini workout 🙂
- Gently FOLD the whites into the batter.
- Cook according to your waffle iron manufactures directions.
