It’s rare that I have a morning with enough time to make a big breakfast. Most days I start with my warm lemon water, a home yoga practice, then I make a quick smoothie and get right into my work for the day.
On the rare occasion where I don’t have to rush to my desk or to some sort of commitment, I love making a scramble or frittata of some sort, or on the extra special days, a delicious and comforting waffle.
I have been playing around with a different waffle recipe from the ones I have used in the past. I was looking for a lighter waffle, that wasn’t dense and heavy in the center, but would also get a nice crispy outside to it, which is my favorite part. I have made several variations to this waffle recipe and they always come out amazing.
I happened on this recipe from Aretha Frankenstein a while back and I adapted it to make it gluten-free. Since I had picked the last of the beautiful oranges from our tree, I also updated the recipe with a fun new flavor combination. The orange spice flavor is subtle in the actual waffles, but it is brought out and complimented nicely by the little bits of dark chocolate chips. Two things that go so perfectly together, if you ask me.
The specially made Orange Spice Maple Syrup I created to compliment these waffles is a very simple-to-make addition, that shouldn’t be overlooked if you have an extra few minutes to spare. To me, that delicious unique maple syrup really sets this recipe over the top!
My waffle iron makes two massive waffles with this recipe and usually hubby and I share one and save the other for the next day.
[print_this]Spiced Orange Chocolate Chip Waffles (Gluten-free + Dairy-free)
serves 2 to 4 (the amount of waffles depends on your waffle iron)*
- 3/4 cup all-purpose gluten-free flour (I have used both this, and the ATK AP flour blend)
- 1/4 cup arrowroot starch**
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsweetened non-dairy milk (I used this)
- 1/4 cup fresh squeezed orange juice
- zest from 1 orange
- 1/3 cup coconut oil
- 1 farm fresh egg
- 1 tablespoon coconut sugar
- 1 teaspoon vanilla extract
- 1/3 cup non-dairy mini chocolate chips (I used these)
In a medium bowl, combine the gluten-free all-purpose flour, arrowroot starch, baking powder, baking soda, cinnamon, ginger, cloves and salt; mix well. Add the non-dairy milk, orange juice, and orange zest, coconut oil, egg, coconut sugar, orange and vanilla. Whisk until very well combined.
Heat your waffle iron. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter (non-dairy or regular) or a pat of coconut oil and drizzle pure maple syrup or the warm orange spice maple syrup (recipe below) overtop.
If you are making a few batches of waffles, you can keep the finished waffles warm in a 200º F oven, directly on the rack (don’t stack them or they’ll get soggy). The leftover waffles reheat really nicely the next day in a toaster oven and they’ll keep their nice crisp outside. [/print_this]
* I use this waffle iron. I cook each waffle for just about 3 – 3.5 minutes each. This recipe yields two VERY large Belgium waffles with this particular maker, using approximately 1 cup of batter for each waffle.
** You can also use tapioca starch, potato starch or cornstarch
[print_this]Orange Spice Maple Syrup
- 1/2 cup pure maple syrup
- zest and juice from 1 large orange
- 4 whole cloves
- 1 whole star anise
In a small saucepan, combine the syrup ingredients. Heat over medium heat. Simmer for 10 minutes, allowing the mixture to thicken slightly.
Remove the star anise and cloves (you can also strain, if you wish, to remove the zest), and serve. [/print_this]
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