WAFFLES! I haven’t posted a waffle recipe since last year so thought it was probably about time. These are light and fluffy with a crisp exterior and they’re gluten free and dairy free. You could make them vegan by following the suggestions just before the recipe. And just in time for Easter brunch!
This is a killer breakfast that combines so many of my favourite things. Waffles? Tick. Nacho style layering? Tick. Zucchini fritters? Tick. Plus they’re topped with a herby yoghurt sauce, fried eggs and avocado. It doesn’t get much yummier. These waffle breakfast nachos are a fun way to serve breakfast to a group of people, we don’t eat share food at breakfast often enough, I say.
These waffles scream Easter brunch, which was my vibe when the idea popped into my head. You know how you get some ideas and you’re like ‘Yes – that will be amazing!’. Then you give it a shot and it’s an unmitigated disaster? These were the exact opposite to that. They turned out exactly as I wanted them to. Like the contents of my imagination had magically fallen onto a plate and then into my mouth. Well I helped it into my mouth but the rest, the rest was magic.
If you don’t have a waffle maker then you are missing out on all sorts of deliciousness. These are filled with the nutrient dense sweet potato, gluten free and really yum so get involved already! Or be adventurous and try making them into pancakes.
Chocolate waffles that are light like a sponge cake inside with a crispy exterior, it’s like eating a little disk of chocolate sponge. This is my third waffles post. Is that ridiculous? I just really loves waffles… and not just waffles themselves but the waffle maker too. It just makes the best toasted sandwiches… I need to experiment with more food types in the waffle maker. But back to waffles. Waffles and chocolate. Chocolate waffles. These are gluten and refined sugar free. They’re actually not that sweet at all but have a bitter chocolate flavour that works well with the slightly nutty buckwheat. As they are just a little sweet the flavours of the waffle are brilliant with fruit toppings and maple syrup.
You know when you have an idea for something in your head and you are completely convinced it could work and it will be delicious, and then you make it and it’s just a… mess? Yeah, that happened the first time I tried to make these. And I was going to give up and just make something from an actual recipe. Then, with help from Frase, I continued the experiment, added an extra egg, some buckwheat flour, left them in the waffle iron a little longer and voila -Gluten Free Coconut Waffles. They taste just as delicious in real life as they did in my head. crisp and golden, light and fluffy in the middle and lots of coconut flavour.
This probably won’t come as a surprise to anyone who has just read the above title. But it is always best to be upfront about these things. Here it goes: you need to start this recipe a day ahead. Maybe a few hours would be fine… but I haven’t tried that! It is so worth it though. The flavour develops so much more and makes for delicious, crispy on the outside, fluffy on the inside waffles. What could be better?