Gluten Free Buckwheat Waffles ?
With Raspberry Swirls ?
Crunchy on the outside, pillowy-soft on the inside. These gluten free buckwheat waffles are an ideal, not-so-guilty, breakfast treat.
Buckwheat flour, a fruit seed related to rhubarb, is an ideal substitute in gluten free baking. It ranks low on the glycemic scale, contains a higher amount of protein than rice, wheat, millet and corn, and is a good source of magnesium. Buckwheat is a food to be reckoned with.
Plus, these waffles can be whipped up in a flash. You can prepare the batter the night before and pop it in the fridge to use the morning after. And are easily paired with whatever berry jam you have in store. Think raspberries, blueberries, blackberries or strawberries. Or just skip the jam swirls, and serve them up with a dollop of butter and a generous drizzle of maple syrup.
Oh, and feel free to make a large batch and freeze the waffles already made. They freeze great, and you can just pop one in the toaster whenever you fancy. Ideal.
We’ve made these waffles vegan and they’re equally delicious. So for those of you with a lactose intolerance and/or vegan lifestyle, you can still go ahead and make these bad boys. Simply substitute the buttermilk for a nut-milk and 2 teaspoons white wine or apple cider vinegar. And substitute eggs with chia eggs (1 tablespoon ground chia seeds + 3 tablespoons water).
Gluten Free Buckwheat Waffles With Raspberry Swirls ?Print
- 120 g buckwheat flour
- 150 g all purpose gluten free flour mix
- 1/4 teaspoon xanthan gum
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 590 ml buttermilk
- 3 tablespoons melted coconut oil
- 2 tablespoons maple syrup
- 2 eggs lightly beaten
- 1 teaspoon vanilla extract
- 80 g raspberry jam
- organic grass-fed butter (optional)
- maple syrup
Combine in a large bowl the buckwheat flour, gluten free flour mix, xanthan gum, baking powder, baking soda, and salt. Set aside.
Mix together thoroughly in a medium bowl the buttermilk, coconut oil, maple syrup, eggs, and vanilla extract.
Incorporate the wet mixture into the flour mixture slowly, mixing until just incorporated with a spatula or fork. Cover and let rest for 10 minutes. Preheat waffle iron.
Grease your waffle iron and pour the batter. Add one tablespoon of raspberry jam and swirl it around the batter. Close the waffle iron and cook on high for 8-10 minutes.
Serve right away with a dollop of butter and a generous drizzle of maple syrup.
To make these buckwheat waffles vegan:
- Substitute the buttermilk for a nut-milk and 2 teaspoons white wine or apple cider vinegar.
- Substitute eggs with chia eggs (1 tablespoon ground chia seeds + 3 tablespoons water).