waffles

(GLUTEN-FREE) YEASTED CINNAMON-BLUEBERRY WAFFLES by Lindsey | Dolly and Oatmeal


i might as well let you know that from this day until i give birth probably, i’ll be sharing recipes that i can’t live without while being pregnant. (sorry, not sorry.)

waffles have taken up quite the real estate in our fridge and freezer, there are homemade versions, frozen store-bought varieties, and i simply can’t get enough. add berries to the mix and i’m literal putty in your hand. i’ve always wanted to attempt a yeasted waffle since i didn’t really think it made that much of difference when it came to gluten-free waffles. whenever i had looked over recipes for yeasted gluten-free waffles they looked very similar to a regular non-yeasted waffles, so i didn’t think to bother with it. but i think because my obsession with waffles is what it is at this point, i wanted to give it a go. and i’m so happy i did.

what i didn’t realize when it came to yeasted gluten-free waffles is that you don’t get this super puffy, belgian-like waffle. but what you do get is major texture! the insides are puffy, and light, and are wonderfully tender. it’s something i didn’t think was achievable in gluten-free cooking/baking. i tested an overnight version of these waffles, but i preferred the 1-hour proof of the batter. plus, it’s a bit easier than remembering to prep the night before (at least for me!). i know we’re not remotely close to summer (one can dream), but i’m a sucker for blueberry waffles, especially with a bit of cinnamon in the mix as well. the flavors are subtle, but delicious, especially with all the toppings ☺️

love & waffles, friends! xo



(gluten-free) yeasted cinnamon-blueberry waffles | gf & df

  • these waffles are best for an early riser, or for a weekend brunch situation since they take about 1 hour of prep, they require a bit of forethought.

  • feel free to substitute any fruit or spice you prefer. i could easily see a strawberry and cardamon combo, or if you want to get fancy, a roasted rhubarb and ginger number - whatever strikes your fancy!

print the recipe

| makes 10 large waffles |

  • 2 cups unsweetened almond milk, warmed to 110-115°F

  • 1 tablespoon honey

  • 1 packet yeast (2 1/4 teaspoons)

  • 1 3/4 cups fine brown rice flour

  • 1/4 cup arrowroot powder

  • 1/4 cup melted coconut oil

  • 1 teaspoon salt

  • 2 large pasture raised eggs, beaten

  • 1 teaspoon ground cinnamon, plus more for topping

  • 1 teaspoon pure vanilla extract

  • 1/4 teaspoon baking soda

  • 1/2 cup fresh blueberries, plus more for topping

  • maple syrup, for serving



method

  1. whisk together the warmed almond milk, until the honey is dissolved. sprinkle the yeast over top, and let it sit until bubbly and puffy, about 10 minutes (if your yeast doesn’t proof, start the process over with another yeast packet). whisk in the brown rice flour, arrowroot powder, oil, and salt, until the batter is smooth. cover the bowl with a clean dishtowel and place in a warm area of your house, until the batter puffs up, about 1 hour.

  2. preheat your waffle iron to medium-high (my waffle iron has a heat dial from 1-5, and i usually use it on a 4 or 5). preheat oven to warm, place a baking sheet inside (this is to keep your waffles warm once they are finished cooking).

  3. into the flour and yeast mix, add in the eggs, cinnamon, vanilla, and baking soda; then fold in the blueberries. grease your waffle iron (if need be), and scoop about 1/4-1/3 cup batter into the center of your waffle iron. cook for roughly 2-2 1/2 minutes, until lightly golden, and edges are lightly crisp. place cooked waffles in your warm oven, making sure to not stack them (this makes them soggy). repeat with remaining batter.

  4. serve waffles with extra blueberries, a few dashes of cinnamon, and warm maple syrup. waffles with keep in the fridge for up to a week, or in the freezer for up to 2 months.


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Dark Cocoa Waffle Ice Cream Sandwiches by Lindsey | Dolly and Oatmeal


the mid-90s were for many things, mood rings, discmans, flannels tied around your waist, etc.,etc.  but they were also for waffles and ice cream!  i can't tell you how many birthday parties i attended that served them in lieu of cake, or for breakfast if it was a sleepover birthday.  i was never really a big fan of ice cream cones, so the idea of a soft, warm waffle topped with melty ice cream was my dream.  there were always toppings too: whipped cream, chocolate chips, hot fudge, nuts, etc.  but i remember sticking to a generic version with maybe some sprinkles.  

truth is, ice cream cones still are not my favorite vessel to eat ice cream out of.  i much prefer a bowl of ice cream, or it sandwiches between two cookies, or in this case - waffles!  yes, i'm bringing back my memories of waffles and ice cream, but i'm upgrading your waffle situation and offering you a dairy free ice cream instead - because there's an ice cream for that!

these waffles are my absolute favorite!  they have a deep dark chocolate flavor, not overly sweet; and soft, but crisp enough to cradle the ice cream perfectly.  and they're best served with this luscious dairy-free ice cream from Häaagen- Dazs.  I grew up on Häaagen- Dazs, my parents never bought any other brands, ever.  there were 2 flavors in our freezer at all times: chocolate-chocolate chip (for my dad and me), and vanilla swiss almond (for my mom and brother).  and i imagine that the world is a happier place now that that they have a dairy-free line of ice creams including: coconut caramel, peanut butter chocolate fudge, and the one i'm using here: chocolate salted fudge truffle.  this is the kind of ice cream i love to indulge in once in a while, it's rich, and velvety, just like traditional ice cream.  and these sandwiches are the perfect treat to close out the summer with.  i like making them ahead of time and freezing them for optimal coldness on these hot august days.  i also love that they're portable - take them to picnic (and eat within a reasonable amount of time), a sweet snack for your kids, a late-night treat for your ice cream loving husband ;) . these delicious sandwiches know no bounds!  and to save $2 when you buy 3 Häagen-Dazs or other participating Nestlé ice cream brands, click here for a coupon :)

happy last few weeks of summer, friends! xo!

this post was created in partnership with Häaagen- Dazs..  all opinions as always are my own.  thank you for supporting the sponsors that help keep dolly and oatmeal going!



Dark cocoa waffle ice cream sandwiches | gf & df

  • i like making the waffles ahead of time, keeping them in the fridge or freezer, and having them on-hand when we're need of a little summer treat. 
  • you could also assemble the sandwiches ahead of time and freeze them (as directed in the instructions below) for up to 1 week.

PRINT THE RECIPE!

| makes roughly 8 large waffles and 14-16 sandwiches |

  • 1 cup fine brown rice flour
  • 1/2 cup raw cacao powder (or cocoa powder)
  • 1/4 cup + 1 tablespoon coconut sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsweetened almond milk, at room temperature
  • 2 pasture raised eggs, at room temperature
  • 1/4 cup melted unrefined coconut oil, plus more for waffle iron
  • 1 teaspoon pure vanilla extract
  • two 14-ounce containers Häaagen- Dazs.Chocolate Salted Fudge Truffle Non-Dairy ice cream


method

  1. preheat your waffle iron.
  2. in a large mixing bowl, whisk together the flour, cacao powder (or cocoa powder), sugar, baking soda, and salt, breaking up any clumps.  in a separate bowl, whisk together the almond milk, eggs, oil, and vanilla until combined.  whisk the wet ingredients into the dry until combined (batter will be a little lumpy, that's ok!)
  3. brush your iron lightly with some coconut oil.  pour a heaping 1/4 cup of batter into the center.  use the back of the measuring cup to spread the batter out a bit, covering most of the waffle iron.  cook according to the manufacturers instructions until slightly crisp.  remove the waffle and let it cool, repeat with the remaining batter.
  4. to assemble.  remove the ice cream from your freezer, and let it sit out for about 10 minutes to soften a bit (this depends on how warm your kitchen is).  cut the waffles into fourths and lay them out on a clean work surface.
  5. take one waffle piece and scoop 2-3 portions of ice cream on it, top with the other half of waffle to make a sandwich.  repeat with remaining waffles and ice cream.
  6. eat immediately, or store in an air tight container, lined with parchment paper (this prevents them from sticking to the container) in your freezer for up to 1 week. 

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Hemp-Buckwheat Blender Waffles w/ Spiced Apples by Lindsey | Dolly and Oatmeal


time is precious these days.  life with a newborn has put a lot of things into perspective that i took for granted previously.  even when amesy's napping there seems to be a million things that need my attention and there's just never enough time.  between feeding him every 2 hours, changings, and just general fussiness there's little time for much else.

i kind of knew this would be the case, as people warned me.  so before ames made his entrance into this world, i developed some busy lady recipes that bridge the gap between eating anything that resembles food, and easy-peasy, crave-worthy food that i would never have enough time to make.  a recipe that simply throws a few pantry items into a blender and results in a delicious, and sustaining breakfast meal is something that made/makes me super excited.  so, i was super thrilled when i got the recipe for these blender, high-vibe, good for any day, waffles just right and good enough to share them you!  the ingredient list is really clean, sticking to a lot of the superfoods we all know and love.  and while i love eggs, i get a lot of readers asking for vegan friendly recipes or alternatives.  with a nod to my vegan friends, these waffles are egg-free, and utilize ground flax here for binding purposes - yay, flax!  so, whether you're a new mom, a busy lady, a busy dude, or someone who appreciates an easy meal, this one's for you ;) 

*i wrote this post before the election, but i would be remiss if i didn't address my feelings on this. first, i believe in this democratic process, and therefore i will continue my beliefs while continue theres.  my only hope is that love, compassion, acceptance of differences, open-mindedness all continue to have a seat at the table in a trump administration.  i keep hope alive that i will be able to raise my son in his first 4 years on this earth without the hate and discrimination the trump campaign so viciously spewed these past months.  i am so tremendously sad at what could have been, and was extremely proud to have amesy at my side when i cast my ballot for the first female president.  i spent most of yesterday with tears streaming down my face, and holding my baby close to me.  that said, i'm hopeful that the rights we've worked so hard to attain won't be taken away; that so much of what keeps millions of americans safe, and insured, and healthy won't be overturned, and we can accept and understand one another a bit more.  

peace, love & light. xo!



Hemp-Buckwheat Blender Waffles w/ Spiced Apples | v & gf

i like making a double batch of this recipe to freeze and have leftovers.  the spiced apples take a bit more time to make, but can also be made ahead of time and reheated as needed.  

| makes 4 waffles |

  • 1 cup plus 2 tablespoons unsweetened almond milk
  • 1 tablespoon apple cider vinegar
  • 1 cup buckwheat flour
  • 1/4 cup hemp hearts/seeds
  • 2 tablespoons coconut sugar
  • 2 tablespoons melted unrefined extra-virgin coconut oil. melted, plus more for waffle iron
  • 1 tablespoon ground flax
  • 1 teaspoon baking powder
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt 

spiced apples

  • 1 tablespoon unrefined extra-virgin coconut oil
  • 1 large apple (i like honeycrisp or pink lady)
  • 1/4-1/2 teaspoon ground cinnamon
  • pinch of ground ginger
  • pinch of ground nutmeg
  • tiny pinch of salt

toppings

  • sliced almonds
  • hemp hearts
  • maple syrup


method

  1. preheat oven to warm (about 180°F) and place a baking sheet lined with parchment paper inside.  
  2. in the container of an upright, high-speed blender, combine the almond milk and vinegar. let the mixture sit for 10 minutes, until bubbly. next, add the remaining ingredients and blend on high for 1 minute, scraping down the sides as needed.  let the mixture rest while you preheat the waffle iron.
  3. grease the hot iron with some coconut oil and pour a heaping 1/2 cup of the batter into it. cook for 3-4 minutes, until the edges are a bit crispy.  place the waffle into the preheated oven and repeat with the remaining batter.
  4. keep the waffles warm while you make the spiced apples.
  5. heat a 10-12 inch skillet over medium heat.  once hot, add the coconut oil, apples, spices, and salt.  cook until soft and tender, gently flipping them over to cook evenly, about 7-10 minutes.
  6. serve waffles warm topped with spiced apples, sliced almonds, hemp seeds, and maple syrup. 

enjoy!


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