Some weekends we wake up with a craving that just won’t budge. Once waffles are on the brain, it’s not long before the eggs are whipping and the house smells like a warm vanilla-laced batter. This is what weekends are for, after all.
Waffles are just the kind of staple morning recipe that can be “health hacked” easily and still taste amazing. These sweet and gluten-free waffles made with yogurt and the gluten-free flour from blogger, Madeline Lu just beg to be eaten in bed late on a Sunday morning – in just two weeks, that’ll be Valentine’s Day!
Read on for Madeline’s recipe with a delicious combination of fresh orange zest, fresh eggs and greek yogurt all poured into a hot waffle iron and served up with a blueberry compote. We’re also loving this adorable heart-shaped waffle maker
!
Gluten-Free Orange Blueberry Waffles
Ingredients:
1 stick good quality butter, softened
6 eggs, separated
1 organic orange, skin grated, juice squeezed
5 oz Greek yogurt
1 1/2 cups gluten-free flour (or regular flour)
1/2 tsp vanilla essence
pinch of salt
1/3 cup sugar (optional)
For the blueberry compote:
1 cup of frozen blueberries
4 Tbsps maple syrup
1/2 tsp vanilla essence
Directions:
Preheat the waffle iron to 125 F.
In a medium mixing bowl, whisk butter and egg yolks together for 5 minutes until it is light and creamy.
Grate the orange skin into the mixing bowl. Cut the orange in half and squeeze orange juice out and add to the mixing bowl with the gluten-free flour. Then add Greek yogurt into the mixture and whisk another minute or two.
Wash the whisk thoroughly and then whisk the egg white with a pinch of salt, until stiff peaks form.
Fold the egg white gently into the egg butter mixture until it is well combined.
Brush some melted butter over heated heart-shaped waffle maker, then add 2-3 tablespoons of batter into the waffle maker and spread the batter evenly. Bake the waffle until both side are lightly brown. Repeat this step until all the batter is used up.
Put the finished waffles in the oven to keep them warm before serving. Serve warm with blueberry compote, Greek yogurt and almond flakes.
For the blueberry compote:
Put all ingredients in a saucepan, cover and heat it over medium low heat for about 10-15 mins or until compote is thickened. Serve warm.
Suggested toppings: berry compote, Greek yogurt, maple syrup, berries, dark chocolate sauce, nuts and seeds.
