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Americans do breakfast right. I could eat American breakfast for every meal. Some days I have. Rich sausage and crispy hash browns drenched in maple syrup. I’m drooling just thinking about it. And it’s not just the menu. The full gift of an American breakfast is the people. Long meals give room for friendships to be made.
Saturday mornings belong to our little family. Saturday mornings are protected and set apart. Special. Sacred. Beautiful. On Saturdays we have long, slow Family Breakfasts. I love sitting around the table without having to watch the clock. Sipping hot coffee. Listening to the kids chatter and giggle. As we have seconds and thirds. Taking our time being together. Being family. Being friends. Just being. At that long, slow meal our lives and hearts intertwine.
My husband’s family has an incredible breakfast repertoire. Grandpa was a baker. Dad was a baker. And my husband has their genes. One of his all time favorite family recipes is Grandpa’s Cornmeal Waffles. They are incredible. And full of gluten and dairy. We have been working on modification experiments for months. So happy to have a tried and true recipe base!! It is the perfect host for all kinds of mix-ins and flavor variations. Go wild with your favorite flavors. Our favorites have been blueberry & lemon and pumpkin with pie spices.
This week’s batch had a special experiment ingredient: Amaranth. The flavor is very nutty and bold. And I love the protein addition to the recipe! (Side note: Really loving porridge made from a mix of amaranth with Bob’s Red Mill Gf Mighty Tasty Hot Cereal.)
Modified from Grandpa’s Cornmeal Waffles
Gluten-Free | Dairy-Free | Sugar-Free
1C almond meal (I prefer freshly ground) 1C gf flour (I used Namaste Flour Blend)
2 handfuls cornmeal 3/4tsp salt
2tsp baking powder 1/2tsp nutmeg
3T sugar sub (I used Stevia for baking) 1/2C coconut oil (melted)
1tsp vanilla milk sub (I used coconut milk)
3 separated eggs frozen wild blueberries
Optional variation: 1/4C Amaranth
1. Cook amaranth according to package instructions.
2. Mix dry ingredients.
3. Add wet ingredients except milk.
4. Add milk substitute until batter is just a little thicker than pancake consistency.
5. Add mix-ins / flavors. For our blueberry waffles we used 1/2C frozen wild blueberries.
6. Whisk whites to peaks. Gently mix 1/3 of the egg whites into the batter. Gently fold in the rest of the egg whites. (This two-stage egg white combining gives great incorporation without losing aeration.)
7. Spritz pre-heated Waffle Maker with oil (My fav: Trader Joe’s Coconut Oil Spray). I like to use a 1/3C measure for each waffle. Be careful not to overcook. These waffles are best at “just-cooked.”
Serve with coconut oil and maple syrup. (Omit maple syrup for sugars-free.)
A note about Waffle Irons. Deep Belgium waffles seem to be the most commonly made but for gluten-free recipes I’ve found better success with thin waffles via an iron like the Black & Decker G48TD Grill and Waffle Maker. If you’re using the Belgium style, be aware that the moist, dense elements of this recipe mean the waffles will not crisp like a standard recipe would.
[A note about the recipes found on this blog: These recipes are made with my personal restrictions in mind. Please do your own research about gluten free, dairy free and sugar free ingredients. I do not guarantee that recipes on this blog are 100% gf df sf.]