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Tuesday, June 14, 2011

Gluten-and Soy-free Waffles with Summer Berry or Apple-Pear Compote

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As I mentioned in my previous post, I was asked to make this wonderful recipe, from Ann Gentry's new book; Vegan Family Meals: Real Food for Everyone. At first I was a little apprehensive since I had never eaten gluten free. For some reason, I had a preconceived notion that the texture would be close to card board. Was I ever wrong. First of all, the brown rice and tapioca flours are so silky soft. I really was amazed by their texture, when I bought them. The only thing that caught me off guard, was how expensive xanthan gum is. Since it is only sold in large amounts, you do have to splurge on this ingredient, to make the recipe work. Xanthan gum can be compared to gluten, which needs to be used in gluten free baking. Wanting to make the original recipe, I caved and bought the xanthan gum. Thankfully I've recently become friends with an amazing woman, who has celiac disease and makes the best desserts you've ever seen.



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I think what I loved most about these waffles was the addition of the almond meal and almond extract. It gave a sweet, almost cherry like flavor to the waffles. I'm a big fan of almond extract, so I knew I'd enjoy this addition. Then there was the Apple-Pear Compote, that I also made, to top the waffles. I went with apples and pears, instead of berries, since I have several pears I needed to use up. All I can say is that I fell in love with this compote! The addition of the vanilla bean to the maple syrup and spices, was so intoxicating. I could not wait to dig into these. I did forgo the tofu whipped cream, since I wanted to experience the flavors of the waffles and compote, by themselves.



Gluten-and soy-free Waffles with Summer Berry or Apple-Pear Compote
Ann Gentry: Vegan Family Meals: Real Food for Everyone 

printable version
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
Non aerosol nonstick cooking spray
Apple-Pear Compote (recipe follows) or Summer Berry Compote (recipe follows)
Soy whipped topping or Tofu Whipped Cream (recipe follows), 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 over mix. 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.
Summer Berry Compote
The key to this recipe is to allow the heat to soften the berries to the point where they’re just about to begin losing their shape: When you bite into them, they’ll be even sweeter than when picked. These berries go perfectly on top of waffles, and they also make a delicious ice cream or sorbet topping. Leftovers can even be added to your granola in the morning.
Makes about 3 cups
½ cup fresh orange juice
¹⁄3 cup pure maple syrup
1 teaspoon grated orange zest
1 teaspoon ground mace
½ teaspoon ground cinnamon
1 (10-ounce) container fresh strawberries, hulled and quartered
1 (6-ounce) container fresh blueberries
2 tablespoons water
1 tablespoon arrowroot
1 (6-ounce) container fresh raspberries
Stir the orange juice, maple syrup, orange zest, mace, and cinnamon in a large saucepan to blend, and bring to a boil over medium-high heat. Decrease the heat to medium-low and add the strawberries and blueberries to the syrup mixture. Simmer gently until the berries begin to release their juices and soften, about 8 minutes.
Stir the 2 tablespoons water and the arrowroot in a small bowl to blend. Stir the arrowroot mixture into the berry mixture and increase the heat to medium. Allow the compote to simmer for about 2 minutes, or until the compote thickens. Remove the compote from the heat and stir in the raspberries. Set aside to cool slightly (the compote will thicken further as it cools).
Refrigerate the compote in an airtight container for up to 5 days.
Apple-Pear Compote
When apples and pears are in season, this is an excellent topping for waffles and French toast. This simple cooked fruit is also a winner if you need to whip up a quick last-minute dessert: I’ve served it many times with a cookie or two, and it always hits the spot. You might sprinkle some chopped toasted nuts on top to give it a little crunch.
Makes about 3 cups
¼ cup pure maple syrup
3 tablespoons fresh lemon juice
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
¹⁄8 teaspoon ground cloves
¹⁄8 teaspoon ground nutmeg
½ vanilla bean, split lengthwise
3 apples, such as Gala, Pink Lady, or Rome Beauty (about 1¼ pounds), peeled, cored, and cut into 1-inch chunks
3 ripe pears, such as Anjou (about 1¼ pounds), peeled, cored, and cut into 1-inch chunks
2 teaspoons water
1 teaspoon arrowroot
Stir the maple syrup, lemon juice, cinnamon, salt, cloves, and nutmeg in a large saucepan to blend. Scrape the seeds from the vanilla bean into the syrup, then add the bean. Stir in the apples and bring the syrup mixture to a simmer over medium-high heat. Decrease the heat to medium-low and cook, stirring occasionally, for 3 minutes. Add the pears and continue cooking until the apples and pears are tender, about 15 minutes.
Stir the 2 teaspoons water and the arrowroot in a small bowl to blend. Quickly stir the arrowroot mixture into the apple-pear mixture and simmer until the liquid thickens, about 3 minutes.
Remove from the heat and discard the vanilla bean. Let cool slightly before serving. Refrigerate the compote in an airtight container for up to 5 days.
Tofu Whipped Cream
This is a recipe I have relied upon for years: I included it in my first book, The Real Food Daily Cookbook, and I love it so much that I had to include it again. It’s a soy based whipped topping that you can make at home, using all-natural ingredients. The recipe couldn’t be simpler, although it does depend upon the use of agar to create the consistency one wants in a whipped cream.
Makes about 2 cups
1 (12.3-ounce) container vacuum-packed extra-firm silken tofu (such as Mori-Nu)
¼ cup pure maple syrup
1 teaspoon vanilla extract
¹⁄3 cup apple juice
1 tablespoon agar agar flakes
Pinch of salt
Blend the tofu, maple syrup, and vanilla in a food processor until smooth and creamy. Set aside.
Combine the juice, agar, and salt in a small, heavy saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer, stirring frequently, for 15 minutes, or until the agar dissolves. Immediately blend the hot agar mixture into the tofu mixture. Transfer the tofu mixture to a bowl.
Cover and refrigerate for 1 hour, or until the mixture is set. Return the tofu mixture to the food processor and blend until it is smooth and creamy
The tofu whip will keep for 2 days, covered and refrigerated. Whisk before using.

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8 comments:

Jeanine - The Baking Beauties said...

oh my goodness, Cindy! You did it! And they look SOOOOO yummy. Wow. Almond meal does AMAZING things for GF baking (check out Elana's Pantry, she has a lot of recipes that only use almond meal). And that apple-pear compote, definitely making that!
Well done, proud of you!! :)

Cindy said...

Thanks Jeanine!! Now I'll have to pop over to see which of your recipes I can try next!

Susan said...

oh these waffles look so yummy...love the toppings

Judee @ gluten free A-Z said...

Gluten free waffles! what a treat. I'm new to your blog and I am your newest follower. Hope you will visit my blog and follow back.

Jeanine - The Baking Beauties said...

And if you're talking about me being your new friend with celiac disease, I'm totally blushing. Thank you!! ((((HUGS))))
I've got your blondies in the oven right now, converted to GF, of course. They smell so good, can't wait to taste.
Oh, and if you click on "All Previous Recipes" at the top of my blog, you'll find all my GF recipes, divided up into nice little categories. Can't wait to see what else you do!

Brenda said...

I have pre-conceived notions about gluten-free too Cindy, glad you dispelled them! Your waffles sound heavenly and I love the topping. Yum!

Melynda said...

Wow the fruit toppings are wonderful! Thanks for linking with the Hearth n Soul hop.

Christy said...

oh yeah! we have a pear tree...so i am excited to see your pear compote recipe. the waffles look incredible...thank you for sharing with tuesday night supper club!