Maybe to you me stating that I love Saturdays is like saying I love sunshine and I puppies. So obvious. For me though, the love is far less obvious. For the past three years I’ve worked as a wedding photographer which meant March-November my Saturdays were filled with commitments that required me take on grueling 16 hours days. It wasn’t always awful, but it wasn’t something I went to bed dreaming about waking up to go do. Saturdays were the day I longed to get behind me, not the day I counted down toward. There was so much dread surrounding this day that so many of my friends and family members longed for.
Today I have a different perspective. I recently transitioned out of the wedding industry into a job that requires MUCH less of my Saturdays and I like I am finally learning to love them again. Our current weekend rhythm is sleeping in until 8 or so, slowly making some coffee, reading a little, cleaning a little, running or going to a pilates yoga class, and then coming back home to make what I love to call “fancy breakfast”. The only thing really ever fancy about it is that it requires more effort than popping a piece of bread in the toaster. It’s never anything back breaking, but it’s always something a little extra special. These gluten-free waffles with raspberry orange syrup fit the bill and have made their appearance multiple times at “fancy breakfast”. Although the list of ingredients may seem lengthy, these waffles really do come together with minimal effort. You can easily enjoy something a little extra even if you’re keepin’ your saturday low key.
Weekend Waffles with Raspberry Orange Syrup
Inspired by the First Mess Easy Gluten-Free Waffles
1 cup almond flour
1 1/2 cups gluten free oats
1/2 cup unsweetened shredded coconut
2 teaspoons arrowroot powder
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
3 tablespoons ground flaxseed
1 large ripe banana, mashed
3/4 cup unsweetened almond milk
2 tablespoons liquid virgin coconut oil
1 tablespoon maple syrup
1 teaspoon vanilla extract
1/3 cup maple syrup
1/2 cup raspberries
juice of 1/2 an orange
zest of 1/2 an orange
For the waffles, combine the almond flour, oat flour, shredded coconut, baking powder, arrowroot powder, cinnamon, nutmeg, and salt in a large bowl. Whisk together and set aside.
Using a large food processor or blender, combine the ground flaxseed, mashed banana, almond milk, coconut oil, maple syrup, and vanilla for about one minute. The goal here is to activate the flaxseed’s gelling power to make sure that the batter stays together when it cooks. e syrup
Add the wet ingredients to the dry and allow to set for 15 minutes. Meanwhile heat a waffle iron to medium-high.
After the 15 minutes have passed and your waffle iron is hot and ready, grease the iron with some coconut oil using a pastry brush. Scoop 1/2 -3/4 cup batter (depending on the size of your iron) into the center of your iron and close the lid. Remove the waffles once they are golden brown on both sides.
For the syrup, combine the maple syrup, raspberries, orange juice, and orange zest in a small saucepan and bring to a boil. As soon as mixture begins to boil, lower the heat to a simmer. Allow the mixture to simmer for about 5 minutes or until it becomes thicker. Smash the raspberries periodically to ensure that they are fully incorporated into the syrup.
As soon as the waffles are finished top with fruit, nut butters, yogurt, and a much raspberry orange syrup you desire.