Quite possibly the best waffles I have ever tasted. Consider yourself warned.
Gluten Free Maple Pecan Waffles with Peach Coulis
Yield: 8
Ingredients
For the waffles
- 2 C GF 1-to-1 Flour (I use Bob's Red Mill)
- 2 tsp Baking Powder
- 3/4 tsp Salt
- 1/2 tsp Cinnamon
- 3 Tbsp Sugar
- 1/2 C Butter Flavored Coconut Oil, melted
- 3 Large Eggs, separated
- 1/2 tsp Vanilla
- 1 C Non-Dairy Milk
- 1/4 C Maple Syrup
- 1 1/2 C Pecans, roughly chopped
For the coulis
- 2 Medium Peaches, diced
- 1/2 C Sugar
- 1/4 tsp Cinnamon
- 1/4 tsp Vanilla
Instructions
For the waffles
- Preheat your waffle iron.
- In a large bowl, combine flour, baking powder, salt, cinnamon and sugar. Stir together and set aside.
- Divide egg yolks and whites into two bowls.
- Whisk the egg yolks until smooth. Add in the coconut oil, vanilla, milk, and maple syrup. Whisk until well combined.
- Whisk the egg whites until light and fluffy. You're not going for meringue, but they should definitely be increased in size and starting to become opaque.
- Add the egg yolk mixture to the flour mixture. Fold together until combined, about 15 strokes. Gently fold in the egg whites.
- Spray your heated waffle iron with non-stick spray. Sprinkle some pecans into each waffle mold. Close the lid and toast the pecans for 2 minutes. Pour the waffle batter over the toasted pecans and cook according to your waffle maker directions. Mine took about 5-7 minutes per batch.
- Recipe makes 8 4 1/2 inch waffles.
For the coulis
- Combine all ingredients in a small saucepan. Cook over medium heat for 15 minutes, stirring occassionally. Set aside while making the waffles.
- Pour over waffles and serve immediately.
Calories
452.85Fat (grams)
29.83Sat. Fat (grams)
10.90Carbs (grams)
42.49Fiber (grams)
2.71Net carbs
39.78Sugar (grams)
27.29Protein (grams)
7.07Sodium (milligrams)
473.88Cholesterol (grams)
102.71