I’ve been playing around with some gluten-free flours lately, which doesn’t always end happily ever after for me. Today, however, the flour gods were on my side.
About 6:36 this morning I awoke, laid there for a second, thought to myself, “I should make waffles,” and proceeded to hop out of bed and into the kitchen. What resulted from my early morning breakfast epiphany was this yummy, gluten-free, low fat, blueberry smothered goodness in the form of waffles.
This is basically a gluten-free version of these waffles, but I couldn’t really taste the pumpkin for all the blueberries – which isn’t really a big deal. I only made a half order but to make matters easier I’ll give it to you in full.
Gluten free pumpkin waffles with blueberry-maple syrup/ compote
For the waffles:
First whisk 2 tsp apple cider vinegar into 1 & ½ C non-dairy milk (I used hemp, soy or rice should work too). Let it sit and curdle.
Mix the dry ingredients together (I like to use a fork) in a large bowl:
- ¾ C buckwheat flour
- ¾ C sorghum flour
- 3/8 C millet flour
- 3/8 C potato starch
- 1 tsp xanthan gum
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
In another bowl, combine the wet ingredients:
- 1 C canned pumpkin
- ¼ C brown sugar
- ¼ C applesauce
- Milk mixture from above
- 2 T ground flaxseed pre-whisked with 6 T hot water (or Ener-G replacer for 2 eggs)
Add the wet to the dry and mix with a fork until not many lumps remain (if any). Pour batter onto a preheated, greased (as in non-stick spray) waffle iron and cook as directed.
For the blueberry topping:
- 2 overflowing cups of blueberries (fresh or frozen)
- ½ – 2/3 C or so of maple syrup
- ¼ C water
- 2 T corn starch
- 2-3 T brown sugar
- ¼ – 1/3 C sugar
Mix the above in a small sauce pan over medium heat. Stir frequently until it thickens. Serve immediately or warm it back up a little when you’re ready for it.
I also crumbled up some cinnamon graham crackers (which are NOT gluten-free btw) for a finishing touch because I like their texture.