Gluten-Free Chocolate Chestnut Waffles with Balsamic Roasted Berries
yields: 4 large waffles
Ingredients
Balsamic Roasted Berries
- 2 cups strawberries, stems removed and halved
- 1 cup blackberries
- 1 cup raspberries
- 1 tablespoon balsamic, I use chocolate balsamic
- 1-2 tablespoons Bob’s Red Mill tapioca flour, corn starch will also work to thicken the sauce
Gluten-Free Chocolate Chestnut Waffles
- ¼ cup + 2 tablespoons chestnut flour
- ¼ cup gluten-free oat flour
- 3 tablespoons sweet rice flour, also called mochiko; do not substitute white or brown rice flour
- 3 tablespoons Bob’s Red Mill tapioca flour
- ¼ cup unsweetened Dutch-processed cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 3 tablespoons granulated sugar
- ½ cup and 2 tablespoons whole milk, room temperature
- 2 large eggs, whites and yolks separated
- ½ teaspoon pure vanilla extract, I use Rodelle Organic
- 3 tablespoons unsalted butter, melted and cooled
- Optional: 2-3 tablespoon powdered sugar, for serving
INSTRUCTIONS
- Preheat the oven to 400°F.
- Toss the berries, balsamic, and tapioca starch together in a small oven-safe glass baking dish and roast for 20-25 minutes, until the berries have softened and the sauce begins to thicken, stirring occasionally.
- Meanwhile, heat your waffle iron.
- In a medium bowl, sift the chestnut flour, oat flour, sweet rice flour, tapioca starch, cocoa powder, baking powder, and salt. Set aside.
- Whisk together the milk, egg yolks, vanilla extract, and melted butter in a small bowl. Set aside.
- Using a stand mixer or an electric mixer, beat the egg whites until they become thick and foamy, about 2 minutes. With the mixer still running, slowly pour in the sugar, one tablespoon at a time, and beat until stiff shiny peaks form.
- Add the milk mixture to the dry ingredients and whisk until thoroughly combined.
- Gently fold the whipped egg whites into the batter until just combined - do not over mix.
- If using an electric waffle iron, cook waffles according to manufacturer directions, lightly spraying the iron with canola oil.
- If using a stovetop waffle iron, be sure to heat up both sides for at least 3 minutes on medium heat. Lightly spray the top and the bottom of the waffle iron with canola oil. Pour ¾-1 cup of batter into the middle of the waffle iron and cook for 90 seconds. Flip the waffle iron and cook for another 60-90 seconds. Gently open the waffle iron to check the waffle and, if needed, continue cooking until both sides are crispy. (Every stove is slightly different, but mine is ready after 90 seconds on both sides). Transfer to a plate and repeat with remaining batter.
- Serve topped with powdered sugar and a spoonful of balsamic roasted berries.
Notes
*I grind my own oat flour by pulsing gluten-free oats in the blender or food processor until fine, then sifting out any large pieces.
