Gluten-Free Cornmeal Waffles with Sorghum Strawberries
If you’re on the lookout for a delightful breakfast that combines crispy, golden waffles with the sweet and tangy burst of fresh strawberries, you’re in for a treat! These Gluten-Free Cornmeal Waffles with Sorghum Strawberries are not only a gluten-free dream but also a celebration of wholesome ingredients that will energize your morning. With a touch of oat flour for tenderness and cornmeal for that perfect crunch, these waffles are sure to impress. Topped with juicy strawberries drizzled in rich sorghum syrup, they create a breakfast experience that is both delicious and satisfying.
Why You’ll Love This Recipe
These Gluten-Free Cornmeal Waffles with Sorghum Strawberries are a fantastic option for several reasons:
- Gluten-Free Goodness: Made with oat flour and cornmeal, these waffles are perfect for anyone avoiding gluten.
- Easy to Prepare: This recipe comes together quickly, making it a great choice for busy mornings or leisurely weekends.
- Flavorful Toppings: The combination of fresh strawberries and sorghum syrup creates a delightful contrast of flavors.
- Customizable: You can easily adapt the recipe to suit your taste preferences or dietary needs.
What to Buy
To make these delightful Gluten-Free Cornmeal Waffles with Sorghum Strawberries, you’ll need the following ingredients:
- 1/2 cup (50 g) oat flour
- 1/2 cup (80 g) cornmeal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 cup whole milk
- 2 large eggs
- 2 tablespoons melted butter (slightly cooled)
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 2 to 3 cups halved strawberries
- 2 tablespoons sorghum syrup
- Pinch of salt
- Hemp seeds (for garnish)
Equipment Breakdown
Before you get started, gather the following equipment:
- Waffle Iron: A non-stick waffle maker will give you the best results.
- Mixing Bowls: You’ll need a couple of sizes for mixing dry and wet ingredients.
- Whisk: A whisk is essential for combining your ingredients smoothly.
- Measuring Cups and Spoons: Accurate measurements are key to a successful waffle.
- Spatula: Use a spatula for pouring and spreading the waffle batter in the waffle iron.
Gluten-Free Cornmeal Waffles with Sorghum Strawberries in Steps
Step 1: Prepare the Strawberry Topping
Start by washing and hulling the strawberries. Slice them in half and place them in a medium bowl. Drizzle the strawberries with 2 tablespoons of sorghum syrup and a pinch of salt. Toss gently to combine and set aside to let the flavors meld.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the oat flour, cornmeal, baking powder, and sea salt. Whisk them together until well combined.
Step 3: Mix the Wet Ingredients
In another bowl, whisk together the whole milk, eggs, melted butter, sugar, and vanilla extract until smooth.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Step 5: Preheat the Waffle Iron
Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease it with non-stick spray or a little melted butter to prevent sticking.
Step 6: Cook the Waffles
Pour the batter into the preheated waffle iron, using the amount recommended by your waffle maker. Close the lid and cook until the waffles are golden brown and crisp. This usually takes about 4-5 minutes but can vary depending on your device.
Step 7: Serve with Strawberries
Carefully remove the waffles from the iron and serve immediately, topped with the sorghum strawberries. Drizzle with additional sorghum or maple syrup for extra sweetness, and finish with a sprinkle of hemp seeds for added texture and nutrition.
Make It Your Way
Feel free to customize these gluten-free cornmeal waffles according to your preferences:
- Swap the strawberries for other fruits like blueberries, raspberries, or sliced bananas.
- Add a tablespoon of ground cinnamon or a pinch of nutmeg to the batter for a warm spice flavor.
- Incorporate chopped nuts or seeds into the batter for added crunch.
- For a dairy-free version, substitute whole milk with almond milk or coconut milk and use a plant-based butter alternative.
Problems & Prevention
To ensure your Gluten-Free Cornmeal Waffles with Sorghum Strawberries turn out perfectly, keep these tips in mind:
- Make sure your baking powder is fresh for optimal rising.
- Do not overmix the batter; this can lead to dense waffles.
- Adjust the amount of liquid if the batter appears too thick; it should be pourable but not runny.
- Allow the waffle iron to heat fully before adding the batter to avoid soggy waffles.
Storing Tips & Timelines
If you have leftovers of these delicious waffles, here’s how to store them:
- Refrigerator: Store leftover waffles in an airtight container for up to 3 days.
- Freezer: Freeze cooled waffles in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in the toaster or oven before serving.
- Strawberry Topping: Store any leftover sorghum strawberries in the refrigerator for up to 2 days. They can be enjoyed on yogurt or oatmeal as well!
Frequently Asked Questions
Can I make these waffles vegan?
Yes! To make these waffles vegan, substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water for each egg) and use a plant-based milk and butter alternative.
Can I use different types of flour?
Absolutely! You can experiment with gluten-free all-purpose flour blends, almond flour, or even a combination to achieve your desired texture, but keep in mind that the outcome may vary.
How do I know when the waffles are done?
Waffles are typically done when they are golden brown and crisp. If your waffle iron has a light indicator, it will usually signal when the waffles are ready.
What should I serve with these waffles?
These waffles are delicious on their own, but you can also serve them with whipped cream, yogurt, or additional syrup. Fresh mint leaves can also add a refreshing touch!
Desserts to Finish
If you’re looking for more sweet treats to enjoy after your waffles, check out these delicious recipes:
- Blueberry Cornmeal Muffins
- Chocolate Avocado Mousse
- Vegan Gluten-Free Brownies
- Super Soft Chocolate Chip Cookies
Let’s Eat
These Gluten-Free Cornmeal Waffles with Sorghum Strawberries are not only a delightful way to start your day but also an opportunity to enjoy wholesome, homemade goodness. With their wonderful texture and flavor, they are sure to become a breakfast favorite in your home. So grab your ingredients, heat up that waffle iron, and let’s get cooking! Enjoy each bite of this delicious breakfast that brings together the best of both worlds: crispy waffles and sweet, juicy strawberries. Happy eating!
Gluten-Free Cornmeal Waffles with Sorghum Strawberries
Ingredients
Equipment
Method
- Step 1: Prepare the Strawberry Topping - Wash and hull the strawberries, slice them, and drizzle with sorghum syrup and a pinch of salt. Toss gently and set aside.
- Step 2: Mix the Dry Ingredients - In a large bowl, combine oat flour, cornmeal, baking powder, and sea salt. Whisk until well combined.
- Step 3: Mix the Wet Ingredients - In another bowl, whisk together whole milk, eggs, melted butter, sugar, and vanilla extract until smooth.
- Step 4: Combine Wet and Dry Ingredients - Pour wet ingredients into dry ingredients. Stir gently until just combined, avoiding overmixing.
- Step 5: Preheat the Waffle Iron - Preheat according to the manufacturer's instructions and lightly grease to prevent sticking.
- Step 6: Cook the Waffles - Pour batter into the preheated waffle iron and cook until golden brown, usually about 4-5 minutes.
- Step 7: Serve with Strawberries - Carefully remove waffles and serve immediately topped with sorghum strawberries and additional syrup if desired.
Notes
- For a dairy-free option, substitute whole milk with almond milk.
- Experiment with different fruits like blueberries or bananas.
- Store leftovers in an airtight container for up to 3 days.
