Gluten Free Waffles Infused with Pears
Sunshine is finally alive on our backyard deck and it is warm enough to sit outside and enjoy the sounds of bird singing and the scent of freshly sprung lavender and mint. Enjoying brunch outside on a warm Sunday morning is something I have been looking forward to all winter and these gluten free waffles with sliced pears are exactly what this day is calling for.
These Gluten free waffles are quite easy to make. The embedded pear slices add a delicate and subtle flavor that is hard not to enjoy.
I’ve plugged in the waffle maker and let it heat up while stir the ingredients together.
I have have been using powdered buttermilk these days in lieu of buying a carton of buttermilk. I don’t know why they don’t sell buttermilk in smaller containers but I never seem to be able to use up an entire carton before it spoils. With powdered buttermilk you just mix up what you want and not worry about have an entire carton taking up room in the refrigerator. The only store I have seen powdered buttermilk is the Bulk Barn and for a great price might I add. If you don’t have powdered buttermilk you can use regular buttermilk or a regular cup of milk with 1 tsp of lemon juice.
So I mix up the buttermilk powder and water and then add the chia seeds and put it aside so the chia can expand.
Then I combine the dry ingredients. I first sift the almond meal. It can be fairly chunky so sifting it makes it lighter. I then sift the Sorghum flour. I add the baking powder, brown sugar and potato starch. Using a whisk I mix these together well.
I melt the butter and let it cool a bit before adding all the wet ingredients together. I stir the eggs, vanilla and butter into the buttermilk and chia mixture and then pour it into the bowl with the powdered ingredients. I whisk this all together. I add 1/4 cup of water to this because I find it too thick. When making waffles I like the mixture to be pourable even a bit on the watery side.
My waffle maker is stick free but if this concerns you I suggest giving it a slight spray with non stick spray to ensure a clean outcome.
I then scoop out about 1 cup of batter and pour it into the waffle maker. Then I place thinly sliced pear on the surface and shut the lid.
I try not to over fill the waffle maker because of the mess it makes. Still edible though
Press down on the lid and let it sit until the waffle is a nice golden brown color.
These waffles come out nice and crispy. You can keep them in a preheated (200 degrees) oven until ready to serve but don’t stack them or the will lose their crispyiess.
Top with your favorites fruit, whipped cream or maple syrup and enjoy.
This recipe makes 4 waffles.
- 1/4 c Powdered Buttermilk
- 1 c Water
- 1/4 c Chia Seeds
- 2 Tbsp Melted Butter
- 2 Eggs
- 1/4c Almond Meal
- 1 tsp Baking Powder
- 3/4 c Sorghum Flour
- 1 tbsp Brown Sugar
- 1/4 c Potato Starch
- 1 tsp Vanilla
- 1/4c water
- Thinly sliced pears
- MIx Buttermilk powder with water. (Alternatively you can use 1 cup buttermilk or 1 cup milk and 1 tbsp lemon juice)
- Add chia seeds and set aside.
- Sift Almond Meal and Sorghum flour into a large bowl. Add baking powder, brown sugar and potato starch. Mix well.
- Add vanilla, eggs and melted butter to the buttermilk and chia seed mixture. Stir and then add to the dry ingredients.
- Mix thoroughly. Add 1/4 cup water if mixture is too thick. I make my waffle mixture so it is pourable.
- Pour approximately 1 cup of batter into preheat non stick waffle maker. Lay slices of pears over top and close the waffle maker. Push down gently. Let cook until golden brown in color.