Before my twins were diagnosed, Blueberry Eggo waffles were a favorite breakfast treat. Once they were diagnosed, I wanted to make something that would be just as good, if not better. Since I strive to have our baked items made with health consciousness in mind, these Strawberry waffles are a perfect servings of grains and fruit in the morning. This recipe would work with a variety of berries and can be eaten for a sit down breakfast or I sometimes pack one for work, toast and eat plain. For this particular batch I used Bisquick Gluten Free Mix which my mother in law had brought back from the United States. It was simple and made a tasty, crispy waffle. Alternatively, you can make your own flour mixture which is listed below. Enjoy!
Gluten Free Strawberry Waffles
Makes Approx 12 waffles
1 1/2 cups Bisquick Mix (see below for substitute)
2 tbsps Ground Flax Seed
1 cup sliced strawberries
1 egg, lightly beaten
3 tbsps Applesauce or vegetable oil
1 1/4 cups Skim Milk
1/2 tsp vanilla extract
If not using Bisquick Mix, replace with:
1 cup Rice flour
1/3 cup buckwheat or sorghum flour
2 tbsps potato starch
1 tsp xanthum gum
1/8 tsp salt
2 tsps sugar or agave nectar
1. Combine Bisquick Mix and flax seed in a bowl. Form a well in the center of bowl.
2. In a blender, slightly puree strawberries as much or as little as you would like.
3. Add strawberries to well in dry mixture and add the egg, applesauce, skim milk and vanilla extract. Mix until all ingredients incorporated, do not overmix.
4. Spoon mixture into pre-heated waffle iron (add cooking spray/oil to iron if not non-stick). Cook waffles until waffle iron stops steaming and waffles are fully cooked.
5. Enjoy with maple syrup and/or assorted fruits.
- Waffles can be cooled and frozen.