Gluten-Free Waffles with Fall Fruit from Wild Apple

November 26, 2015 Cooking Light Contributor


Photo: Tara Donne/Wild Apple

Tara Donne and Liza Jernow, the creative masters behind Wild Apple, are a food photographer-stylist team with more than a decade of experience eating and cooking gluten-free food. “We know firsthand that when you’re on a gluten-free diet it’s easy to turn your focus toward what’s lacking. Yet there are so many great things out there to enjoy!” they say on their site. Today Tara and Liza are sharing their Waffles with Fall Fruit. Look for more from Wild Apple here in the future.

Weekend mornings in autumn require a cozy breakfast to soften the crisp air outside. These waffles do just that, and they’re a perfect reason to sit at the table with good company, drink too much coffee, and gaze at the changing leaves. We use bourbon, butter, quince, and apples to complete this indulgent fall snuggle of friends and flavors. A Belgian waffle maker will give you roughly five waffles, while a regular waffle iron will make eight. Now dig out your wool socks and get to it.


1 teaspoon whole flax seeds
1/2 teaspoon psyllium husk power
1/4 teaspoon chia seeds
2 cups rice-based gluten-free all-purpose flour* (11 ounces)
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 cups buttermilk
2 tablespoons melted butter, plus extra for cooking
2 tablespoons sour cream
1 teaspoon pure vanilla extract
zest of 1 lemon
*Use a mix that does not contain xanthan or guar gums. See Wild Apple’s GF Basics for more info.

1. Heat the oven to 300 degrees. Place a sheet pan fitted with a wire cooling rack in the oven. In a clean coffee grinder, grind flax, psyllium, and chia seeds into a powder. Whisk to combine with flour, sugar, baking powder, soda, and salt in a medium bowl. Add buttermilk, butter, and sour cream, and whisk until smooth. Let sit for 15 minutes to allow the liquid to absorb into the flour and to activate the binding qualities of the ground seeds. Stir in vanilla and zest.

2. Heat your waffle iron. Butter hot iron and drop batter onto it, leaving a border of ½ inch on all sides. Close the iron and cook until golden brown and crisp. Repeat until all the batter is gone, adding more butter to the iron as needed. Place the cooked waffles on the sheet pan in the warm oven as you go. Serve waffles with Fall Fruit with Bourbon Maple and Butter, and a bowl of sour cream or crème fraîche.


1 medium quince, cored, peeled and diced in 1/2-inch pieces
2 medium apples, cored and diced in 1/2-inch pieces
1/2 teaspoon fine sea salt
1/4 cup unsalted high quality butter
1/3 cup maple syrup
3 tablespoons bourbon

Over medium low heat, melt the butter in a medium sized sauté pan. Add the fruit and salt, and cover, simmering until the fruit has softened, about 10 minutes. Carefully add the bourbon and let cook until evaporated, about 2 minutes more. Add the maple syrup and simmer until heated through and well combined, about 3 minutes more. Serve with waffles, crepes or pancakes.

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