One of the things I've missed the most since I started eating gluten-free are my homemade waffles. I used to make big batches of whole wheat waffles and freeze them for a quick breakfast in the morning. At first, I replaced them with Trader Joe's wheat-free waffles, but they just weren't the same. I love making my own waffles, and playing around with different variations. So tonight I got out the old waffle iron (and I do mean old - my mom used to make us waffles with it when we were kids) and gave it a good cleaning. And then I set out to work.
I had breakfast for dinner tonight. It was a rare splurge, but needless to say, one I thoroughly enjoyed. This was my first attempt at gluten-free waffles, so I googled a lot of recipes before deciding on this one to use as a base. Ever since I made my Ginger Coconut Vegetable Soup, I've been playing around a lot with coconut milk. So I decided to go with a tropical theme and make coconut waffles with a pineapple sauce topping. The waffles turned out amazingly light and crispy. I actually liked them better than my whole wheat waffles! And the pineapple sauce was a nice topping since I didn't want to add butter and maple syrup to my sugar-free and dairy-free waffles. I think banana ice cream would also be a delicious and healthy way to top these waffles. Maybe I'll do that next time. Although in all honesty, they were so good I think they would be fine eaten plain.
Gluten-Free, Dairy-Free, Sugar-free Coconut Waffles
1 cup brown or white rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1/4 cup ground flax seeds
2 tsp. baking powder
1 tsp. salt
1/4 cup apple sauce
1 cup coconut milk
1/2 cup water
1/4 cup pineapple juice
1 tsp agave nectar
- Mix all of the ingredients together and whisk until no longer lumpy.
- Spoon evenly onto waffle iron and cook, in batches, according to the iron's instructions.
(This is basically a fat-free, sugar-free version of this recipe)
1 (20 ounce) can pineapple chunks
1/8 cup agave nectar
1 Tbsp. cornstarch
1 Tbsp. applesauce
1/8 tsp. salt
- In a saucepan, combine the juice from the pineapple can (minus 1/4 cup which was used in the waffle recipe), agave nectar, cornstarch, applesauce, and salt. Bring to a boil, stirring gently.
- Turn the heat down and simmer about 5 minutes, stirring occasionally.
- Add the pineapple and continue to simmer another 2-3 minutes.
- Spoon on top of your waffles.
This is my submission for Simply Sugar & Gluten Free's Slightly Indulgent Mondays...head over to check out some other slightly indulgent recipes. I'm also linking up to A Gluten-Free Holiday: Breakfast and Brunch at Ginger Lemon Girl.