Recipe

Gluten-free buckwheat waffles with golden syrup

This gluten-free waffle recipe is a gorgeous way to start the day. Served with sweet golden syrup and fresh berries it doesn't get much better than this.

  • 45 mins cooking
  • Serves 8
  • Print
    Print
This recipe and more delicious healthy recipes can be found in our book, Detox Diet.

Ingredients

  • 1/3 cup (60g) dairy-free spread
  • 2 tablespoons caster (superfine) sugar
  • 3 eggs, separated
  • 1/3 cup (45g) gluten-free plain (all-purpose) flour
  • 1/3 cup (50g) buckwheat flour
  • 1/3 cup (50g) 100% corn (maize) cornflour (cornstarch)
  • 1 cup (135g) gluten-free self-raising flour
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 1/2 teaspoon table salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups (375ml) soy milk
  • 1 1/2 teaspoons white vinegar
  • cooking-oil spray
  • 250 grams (8oz) strawberries, halved
  • 2/3 cup (230g) golden syrup (or treacle)
  • 1 tablespoon gluten-free icing (confectioners') sugar

Method

  • 1
    Beat dairy-free spread and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in egg yolks one at a time.
  • 2
    Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gently fold egg whites into egg yolk mixture.
  • 3
    Fold sifted dry ingredients, soy milk and vinegar into egg mixture until the batter just comes together. (Do not over mix the batter; it may look slightly curdled at this stage.)
  • 4
    Spray a heated waffle iron with oil; pour ½-cup batter over bottom element of waffle iron. Close iron; cook waffle for about 3 minutes or until browned both sides and crisp. Transfer waffle to a plate; cover to keep warm.
  • 5
    Repeat step 4 to make a total of 8 waffles. Serve waffles with strawberries, drizzled with golden syrup and dusted with icing sugar.

Notes

If you don't have a waffle iron, you can cook the waffles in a jaffle iron.
Waffles can be frozen in an airtight container for up to 3 months; reheat in a moderate oven for about 15 minutes or until warmed through.
You can use your favourite dairy-free milk in this recipe.

More From Women's Weekly Food