Hooray, summer is here! Celebrate with tender, delicious (gluten and dairy free!) very berry waffles, loaded with raspberries and blueberries.
Is school out for summer vacation where you live? This is the last week for most of the schools around here. The weather has already been several sweaty degrees above 100, and you can just feel that almost-really-summer tension in the air.
The first day of summer always felt like such glorious freedom. I can do anything I want! I can read whatever I want to read! I can swim 8 hours a day! There was just so much promise and possibility. While I don’t remember any particular celebratory meal eaten on the first school-free day of summer growing up, I think that will most definitely have to be one of my own family traditions next year.
We’ve finally come up with a tasty gluten free waffle recipe! This one feels special, looks gorgeous, and can be topped with just about anything. I know you’ll love it.
The secret to these waffles is freeze-dried berries. They might sound like a crazy, hard-to-find addition, but we can find them anywhere from Target to Trader Joe’s. Amazon even carries a few brands if you’re having a tough time finding them. They’re unsweetened, crispy-crunchy fruit that maintains almost all of it’s original flavor. Freeze-dried strawberries are one of our favorite snacks (we eat them several days each week). I tried crunching them up to flavor Sophie’s birthday cake frosting this year with mouthwatering results, so I’ve been looking for other ways to use them ever since.
We used raspberries and blueberries for these waffles, though I’m sure that using just one fruit–blueberries, raspberries, strawberries (or peaches or mangoes or whatever else you can find) would be delicious too. One tip for crunching the berries up is to put them between two cutting boards and press down. They crunch up just enough that you get some very fine pieces and some big enough to see. Bonus: they turn the batter a really pretty color.
Top them with pure maple syrup, frozen berries, banana slices, whipped cream (coconut or dairy) or whatever else sounds delicious. For little eaters, I recommend slicing the waffles into sticks and putting your syrup or fruit sauce in a little bowl for dipping. It’s much less mess and it’s a lot of fun to eat it that way!
I hope you enjoy these just as much as we did. Hooray for summer!
If you’re not dairy free, feel free to use 1 1/2 cups of buttermilk in place of the almond milk + cider vinegar. Also, feel free to change up what berries you use, or try substituting crushed freeze-dried peaches or mangos instead.
- 1c rice flour (we’ve tried sweet rice, white rice, and brown rice with good results)
- 1/2c potato starch (be sure to use starch not potato flour)
- 1/4c tapioca starch
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 cups almond or coconut milk
- 1 1/2 tsp apple cider vinegar
- 1/4c coconut oil, melted
- 1 Tbsp pure maple syrup
- 2 eggs
- 1/3–1/2 cup crushed freeze-dried berries (we used 1/4c raspberries and 1/4c blueberries)
- In a small bowl, combine almond milk and cider vinegar. Allow to sit for a few minutes while you mix up the other ingredients.
- In a large bowl, whisk together rice flour, potato starch, tapioca starch, baking powder, and salt.
- Add melted coconut oil, maple syrup, and eggs to the almond milk mixture and whisk until well combined.
- Whisk wet mixture into dry mixture and stir until no lumps remain. Stir in crushed berries.
- Cook according to your waffle maker’s directions. Makes about 8-10 waffles.