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Homemade Gluten-Free Cornmeal Waffles with Sorghum Strawberries photo

Gluten-Free Cornmeal Waffles with Sorghum Strawberries

Start your day with these crispy gluten-free cornmeal waffles topped with sweet sorghum strawberries!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Waffles:
  • 1/2 cup oat flour
  • 1/2 cup 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
  • 1 pinch salt
  • Hemp seeds for garnish

Equipment

  • Waffle Iron
  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Spatula

Method
 

Preparation Steps:
  1. 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.
  2. Step 2: Mix the Dry Ingredients - In a large bowl, combine oat flour, cornmeal, baking powder, and sea salt. Whisk until well combined.
  3. Step 3: Mix the Wet Ingredients - In another bowl, whisk together whole milk, eggs, melted butter, sugar, and vanilla extract until smooth.
  4. Step 4: Combine Wet and Dry Ingredients - Pour wet ingredients into dry ingredients. Stir gently until just combined, avoiding overmixing.
  5. Step 5: Preheat the Waffle Iron - Preheat according to the manufacturer's instructions and lightly grease to prevent sticking.
  6. Step 6: Cook the Waffles - Pour batter into the preheated waffle iron and cook until golden brown, usually about 4-5 minutes.
  7. 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.