Just right for Summer, Gluten Free Coconut Pecan Belgian Waffles with Caramel Sauce and Mangoes
Originally published August 2017.
Eating this sitting on the deck in the sunshine, with humming birds tweeting, scent of sweet peas and with lovely fresh fruit. It was one of my recipes for National Foundation for Celiac Awareness, now Beyond Celiac.
This recipe was inspired by a menu line item so I just adapted my regular gluten free Belgian waffle recipe. I love it when a recipe is a hit the first time, so much easier, cheaper and less time than keep playing. Enjoy it for Easter or anytime. They do reheat well in the toaster as long as they weren't overcooked to start.
Note: I reduced the sugar in the waffle because I was using regular sweetened flaked coconut. Also remember that coconut and pecans will take the place of some of the flour. So if you choose to use a different flour blend you might need to add more flour or milk. My flour blend is a 'soft' blend so if you are using the KAF blend (or similar stronger) you will need to add a bit more milk or less flour.
Makes 4 x 8” gluten free Belgian waffles – halve quantity for 2 people, to make 4 x 4 inch waffles.
2 large eggs or 1 large egg and ¼ c (2 fl oz, 60 ml) egg substitute. Check the egg substitute is gluten free, eggs come under USDA and don't have to follow FDA allergen guidelines. At time of writing, Papetti 'Better than Eggs' is gluten free. Also make sure to buy plain egg substitute, far too many have onion and other spices and flavorings that taste horrible in waffles, pancakes etc.
½ c (4 fl oz, 120 ml) milk – fat free/lactose free or milk sub is fine
1 tbsp (15 ml) gf baking powder – I use Rumfords labeled gluten free
¼ tsp (2 ml) xanthan gum – left xg out this time and it worked.
¾ c (3 oz, 84g) my gluten free mix (at bottom of recipe)
2 tbsp (30 ml) sweetened flaked coconut (regular coconut. macaroon coconut is unsweetened and drier)
2 tbsp (30ml) chopped pecans or other nut – chopped not ground, you want the texture, but not huge pieces.
¼ tsp salt
1 tsp (5 ml) gluten free vanilla extract – Think of rum extract, orange extract or zest.
¼ c (60 ml, 2 fl oz.) oil, I use olive oil or avocado oil. Please stop using canola oil.
1 Tbsp sugar
To serve:
Trader Joe's caramel sauce is labeled gf.
Homemade chocolate sauce – ½ c cream or coconut cream with ½ cup melted semi sweet
Fresh cubes of mango, pineapple, whatever fruit is ripe and sweet.
Whipped cream -why not.
1. Turn waffle iron on to heat.
2. Beat egg and egg substitute with electric mixer until fluffy, 1-2 minutes. It fluffs up more with the egg substitute rather than 2 eggs.
3. Beat in remaining ingredients until blended and leave to sit for 2-3 minutes until baking powder and xanthan gum have thickened mix a bit.
4. Spray both plates of waffle machine with gf food spray. Depending on waffle machine, pour 1/2-2/3 c of batter onto center of base of hot waffle iron. Depending on waffle machine, after first waffle you might need to increase or decrease amount of batter, or help batter to spread to cover the base plate. If batter oozes out the machine, decrease amounts. If you don't have complete circle/square of waffle, increase the amounts. You will also need to watch the temperature and timings for first waffles until you know how long your machine needs to cook the waffle to the degree of browness you like. Mine needs about 4 minutes per waffle. These waffles are light and crispy but unpleasant if they are dark brown.
5. Repeat with rest of batter. I find I need to spray both plates of waffle iron for each waffle or they stick.
Small quantity of my gluten free mix
½ c potato starch
¼ c tapioca starch
2 tbsp millet flour
2 tbsp sorghum flour
