• INGREDIENTS FOR WAFFLES:
  • • 2 cups of gluten free flour blend
  • • ½ tsp. of salt
  • • 3 tsp. baking powder
  • • ½ tsp. cinnamon
  • • ¼ tsp. nutmeg
  • • ½ cup of milk. If you cannot tolerate milk substitute with rice milk or whatever type of milk you use.
  • • 2 eggs
  • • 4 tbsp. of butter or a lactose free margarine melted and cooled
  • STRAWBERRY SAUCE
  • INGREDIENTS:
  • • 1½ cups of fresh or frozen strawberries, pureed and strained thru a fine mesh strainer to remove seeds.
  • • ¼ to ½ cup of pure maple syrup. This is depending on how sweet you would like this sauce to be.
  • • ½ tbsp. cornstarch
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These are a special treat for those long lazy mornings on the week end or on your day off. When ever I make  these delicious waffles it brings me back to a time when I went to a restaurant that served breakfast only, and all their ingredients came from fresh local providers in the area. The waffles they had were huge, and I mean HUGE, topped with fresh juicy sweet berries and a dollop of freshly made whip cream, then sprinkled with a dash of icing sugar and semi sweet chocolate dust, oh my were they every devine, and so are these gluten free waffles, the taste of cinnamon and sweet strawberry sauce brings me coming back for more.

METHOD FOR WAFFLES:

  • In a bowl combine dry ingredients (flour, baking powder, cinnamon, nutmeg and salt)
  • In a separate bowl mix together eggs, butter and milk
  • Add wet ingredients to the dry ingredients a little at a time and blend well till smooth.
  • If needed add additional milk until you get a batter that is a little thicker then a pancake batter.
  • Spread a ladle of batter onto a pre heated waffle iron and cook for 3-5 minutes.
  • These are a perfect breakfast to make up a big batch and freeze for those mornings when you are in a rush, but want a satisfying start to your morning.

METHOD FOR STRAWBERRY SAUCE:

  • In a sauce pot place ½ tbsp. of cornstarch and poor in just enough strawberry puree to mix and dissolve cornstarch make sure you do this first other wise the cornstarch will just be lumpy.
  • In the same saucepot blend your strawberry puree and maple syrup together and simmer on low till it bubbles stirring often.



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