waffles

COCONUT-Y APPLESAUCE BELGIAN WAFFLES (GLUTEN-AND-GRAIN-FREE) / March 4, 2021 by Lindsey | Dolly and Oatmeal

I finally invested in a Belgian waffle maker and it’s one of the best pieces of kitchen equipment I’ve purchased! The waffle cavities are a bit deeper, which give the waffles a moist, fluffy, interior. Plus, they are the perfect little vessels to hold all the toppings - maple syrup, nut butters, honey, toasted coconut, etc.! The edges get slightly crunchy, giving them extra texture, too! This is all to say, if you don’t have a Belgian waffle maker, and you’re thinking about buying one, don’t hesitate!

Let’s talk about this recipe!

Ingredients you will need:

This is an almond flour-based recipe, but any nut flour can be substituted 1:1. Or even a combination of two!
Applesauce. I really love the subtle apple notes in these. With the small amount of sweetener and a few dashes of spice, the apple flavor really shines. Plus, if offers a bit of natural sweetness which is always a plus.
Coconut oil and coconut yogurt. We use both of these as our fat , but also for flavor. Again, a few subtle coconut flavor notes with the apple was such a welcome surprise, as I don’t generally think of the two complementing one another.
Sweetener. I use monkfruit sweetener in these to keep them a little more kid-friendly. Since this is the first thing my kids eat when I make them, I like to keep them as low in sugar as possible to not spike their blood sugar first thing in the morning. But use what you like/have on hand! Coconut sugar or granulated sugar work here as well.
Toppings,. These waffles are wonderful on their own, but I like pushing those coconut-y apple flavors a little further with some warm, sautéed slices and toasted coconut shreds. Completely optional, but if you have the time, go for it! (You could also make them ahead of time, and reheat in a pan the morning of.)

Hope you get to make these, they’re truly one of our favorite family recipes!

COCONUT-Y APPLESAUCE BELGIAN WAFFLES (GLUTEN-AND-GRAIN-FREE)

coconut-y applesauce belgian waffles | gluten-grain-&-dairy-free

| makes 8 begian waffles |

print the recipe

ingredients

2 cups almond flour (preferably blanched)
1/4 cup arrowroot powder
3 tablespoons monkfruit sweetener
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsweetened applesauce
3 large pasture-raised eggs
1/4 cup melted and cooled unrefined coconut oil
1/4 cup unsweetened coconut yogurt
2 teaspoons pure vanilla extract
Coconut oil spray or oil of choice

sautéed apples

1 tablespoon coconut oil
1 honeycrisp apple, sliced thin (or another crisp apple)
1 tablespoon maple syrup, more for serving
1/2 teaspoon ground cinnamon (or Kafe Hawaij spice)
pinch of salt
1/4 cup toasted coconut flakes

method

In a large bowl, whisk together the almond flour, arrowroot, monkfruit sweetener, cinnamon, baking powder, baking soda, and salt. In a separate bowl, whisk together the applesauce, eggs, coconut oil, coconut yogurt, and vanilla until combined. Whisk the wet ingredients into the dry, and mix until combined. Let the batter rest while you heat your waffle iron on high.
Heat your oven to low, and cover a baking sheet with foil. Spray your iron with oil, and pour roughly 1/4 cup of batter into each waffle cavity. Cook until the waffles are golden brown, about 3-4 minutes. Remove the waffles and place on the baking sheet; tuck them in the oven to keep them warm while you cook the remaining waffles. Repeat with the remaining batter, and transfer to your warm oven while you make the apples.
Heat a pan over medium. Once hot, add the coconut oil. Toss your apple slices in with the maple syrup, cinnamon, and salt. Cook the apples, flipping them over, and stirring, until they’re tender, about 5-6 minutes.
Serve the waffles warm with sautéed apples, maple syrup, and toasted coconut flakes.

recipe notes:

I call for almond flour, but any other nut flour would work here, or a combination of them would be great too.
Listed in the ingredients is monkfruit sweetener, I use this to keep them low in sugar, but you could replace it 1:1 with coconut sugar or granulated sugar.
I’ve only tested these waffles in a Belgian waffle maker, but I’m pretty sure you could get away with making them in a regular waffle iron (Let me know if you do! I’d love to let other readers know!)
Lastly, I call for cinnamon here but I used a combination of cinnamon and NY Shuk’s kafe hawaij which is a lovely Middle Eastern spice blend made up of cardamon, ginger, cinnamon, and clove. If you have the means to do so, I highly suggest purchasing a bottle.
Leftover waffles can be refrigerated for up for 4-5 days, and reheated in your toaster. Leftover sautéed apples, can also be refrigerated for up to 4-5 days, and be reheated in a warm skillet.

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overnight oat waffles w/ pomegranate honey

(GLUTEN-FREE) YEASTED CINNAMON-BLUEBERRY WAFFLES / March 14, 2019 by Lindsey | Dolly and Oatmeal

(GLUTEN-FREE) YEASTED CINNAMON-BLUEBERRY WAFFLES | 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

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.
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).
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.
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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overnight oat waffles w/ lemon zest & poppy seeds

Dark Cocoa Waffle Ice Cream Sandwiches / August 23, 2018 by Lindsey | Dolly and Oatmeal

Dark Cocoa Waffle Ice Cream Sandwiches | 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

preheat your waffle iron.
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!)
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.
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.
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.
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.