Gluten- and Soy-Free Waffles with Summer Berry or Apple-Pear Compote
When you bite into this crisp waffle with its soft fruit compote, whipped cream, and maple syrup, it is amazingly delicious. The waffles’ almond flavor also pairs nicely with apricots, so another way to enjoy these crispy cakes is to simply spread apricot jam on top. Both the powdered egg replacer and the xanthan gum can be found at regular grocery stores as well as natural foods stores: These two ingredients take the place of eggs, helping the flours bind. Makes about 5 waffles
3 tablespoons water
1 tablespoon powdered egg replacer
2 cups almond milk
3 tablespoons agave nectar
1 tablespoon sunflower or safflower oil
2 teaspoons almond extract
1 ½ cups brown rice flour
¼ cup almond meal
¼ cup tapioca flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
¼ teaspoon xanthan gum
Nonaerosol nonstick cooking spray
Apple-Pear Compote (recipe follows) or Summer Berry Compote (recipe follows)
Soy whipped topping or Tofu Whipped Cream (page 249), for serving
Pure maple syrup
Toasted sliced almonds
Preheat a standard waffle iron over high heat. Whisk the 3 tablespoons water with the egg replacer in a medium bowl until well blended. Whisk in the 2 cups almond milk, the agave nectar, oil, and almond extract.
Whisk the brown rice flour, almond meal, tapioca flour, baking powder, baking soda, salt, and xanthan gum in a large bowl to blend. Stir the wet ingredients into the dry ingredients just until moistened, being careful not to overmix. Let the batter sit for 10 minutes to thicken.
Spray the hot waffle iron generously with cooking spray. Pour about ²⁄ 3 cup of the batter onto the waffle iron. Close the lid and cook until the waffle is golden brown and crisp, about 5 minutes. Using tongs, gently loosen the waffle from the iron and transfer it to a plate.
Immediately top the hot waffle with the compote and soy whipped topping, or with maple syrup. Garnish with toasted almonds and serve immediately. Repeat to make more waffles.
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