Gluten Free Chai Spiced Waffles with Raspberry Sauce
This weekend is so jammed packed with activities, which is why I missed posting yesterday. In fact, the next three weekends are full of traveling, racing, and family and friends visiting from out of town.
These waffles look like they will be a hassle to make, but they actually come together super fast! So fast, you could even make them during the week.
Gluten-Free Chai Spiced Waffles with Raspberry Sauce and Pistachios
Inspired and adapted Roost’s Almond & Yogurt Waffles
Gather:
For the waffles: 3 c. almond flour 1/2 t. salt 1/2 t. baking soda 1 t. ground cinnamon 1/2 t. nutmeg 1/2 t. ground cloves 1/2 t. ground cardamom 1/2 t. allspice 1/4 t. ground ginger 4 eggs 1 1/2 T. honey 1/2 c. Greek yogurt 1 banana, smashed 1/4 c. almond milk For the sauce: 3 pints raspberries 1/4 c. honey Juice of 1/2 an orange 1 t. grated orange zest 1 c. plain, whole pistachios, and chopped finelyMethod:
For the waffles: Add all the dry ingredients (almond flour through ginger) in a large bowl and stir with a wire whisk to combine. In a medium bowl, mix all the wet ingredients (eggs through almond milk) until combined. Add wet ingredients to dry ingredients and stir until the batter forms. This is a pretty thick batter, but if you feel it is too thick for your waffle iron, add a little more almond milk to thin it out.
With the waffle iron on medium-high, add 1/2 c. of batter for each waffle. Cook until golden brown.
For the sauce: In a medium bowl, add two pints of raspberries, honey, orange juice and zest. With a potato masher (or fork), mash the berries until a sauce forms.
Assembly: Waffle to plate, drizzle with a couple of tablespoons of sauce, drizzle with additional honey, add some of the reserved, whole raspberries, and top with chopped pistachios.