Gluten Free Chai Spiced Waffles with Raspberry Sauce

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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.

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 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.

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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 finely

Method:

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.