Waffles: Pineapple & Coconut gluten-free…

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Pineapple Waffles – delicious…crispy….soft & sweet!! This waffles is like a step up from a regular waffle with the addition of sweet pineapple! Brushed with butter during cooking means it comes out crispy on the outside but stays super soft on the inside…

…perfect for Sunday breakfast or served to guests at brunch with breakfast sausages and hash browns…I used Food Network’s basic waffle recipe then of course did a little REMIX!!!…and added the pineapple, brushed it with melted butter during cooking for the extra crispiness!…

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Can’t eat wheat?? Try the coconut flour waffles also below – not as crispy but soft and almost cake like, you barely miss the all-purpose flour….

 

Pineapple waffles 

2 c flour 

1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

3 tbsp sugar

3 whole eggs, beaten

2-3 ounces unsalted butter, melted (reserve 1 oz for brushing on cooking waffles)

16 oz buttermilk, room temperature

(don’t  have buttermilk? Add 1 tsp vinegar or lemon juice to regular milk or just use regular milk – I used coconut milk)

1/2 cup pineapple diced

 

Heat waffle iron. Once heated brush with oil (I used coconut oil)….

In a medium bowl whisk together the flour, soda, baking powder, salt, and sugar. In another bowl beat together eggs and 2 oz melted butter, then add buttermilk. Add the wet ingredients to the dry and stir until combined. Mix in pineapple then allow batter to rest for 5 mins.

Pour about 1/2 c batter onto the waffle iron and close. Cook for about 5 mins then slowly lift the iron open. Brush the top of the waffle with some melted butter then continue cooking until done (my waffle iron light goes off when it’s cooked).

Store cooked waffles in a 200 degree oven to keep warm while making more.

Serve with organic maple syrup OR a fab fruit compote

 

Fruit Compote 

1 cup fruit of choice (I like blueberries, blackberries and raspberries)

2 tbsp maple syrup, sugar or honey 

Cook fruit and syrup/sugar in a small saucepan oven medium heat. Stir occasionally and cook for about 5 mins until fruit is stewed. Serve warm on waffles, on top of ice cream or with angel food cake and whipped cream. 

 

Now for the gluten-free version….my husband is trying a wheat-free diet and I wanted waffles so I had to come up with a quick recipe I could make for him to enjoy…they turned out pretty freaking good!!!

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Coconut gluten-free waffles 

1/2 c coconut flour (trust me you don’t want to use much more, this flour absorbs liquid like crazy)

1/2 tsp baking soda 

1/4 tsp salt

1 tbsp sugar

1 cup milk (I used half reg, half coconut)

2 eggs 

1 tsp vanilla 

1/4 c butter melted (save some for brushing on cooking waffle)

1/4 c shredded coconut 

 

Mix flour, baking soda, salt & sugar in a small bowl. In a larger bowl whisk eggs and milk. Add vanilla then melted butter slowly. Add dry ingredients to the wet and stir to combine. Add coconut…use batter right away, do not let sit like the one above. Because the coconut flour absorbs liquid fast you don’t want it to sit to long…

Too wet? Add more coconut flour a tsp at a time…too dry? Add milk 1 tsp at a time….Batter should be wet but not too runny…

Cook waffles in the iron and be sure to brush on some of that melted butter about half way through the waffle cooking…

This batter sticks more so than a regular waffle batter so make sure you grease the pan well!!!

Love having waffles on a lazy Sunday morning!!! Hope you enjoy them as much as we do!

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