April 10, 2016
Gluten Free Mixed Berry Waffles with Coconut Whipped Cream
When I think of Sunday’s, I think of champagne and brunch. A few summers ago, a group of us would go to our local Country Club and get Sunday Brunch EVERY SINGLE WEEK (or at least it seemed like so). There was a huge buffet and mimosas were unlimited for only $25!!! We became such regulars that the servers knew us by name and instead of refilling our flutes, they’d just bring entire bottles of champagne to our table for us to pour ourselves. We were lushes, but hey, God Bless our twenties!
The Country Club served waffles at their buffet along with strawberries that were soaked in alcohol. I didn’t care for the waffles alone, but those alcohol soaked strawberries were so good. I’d put them on top of my waffles, throw them in my champagne and eat them solo. I was hooked.
Since becoming vegan, we no longer go to our favorite brunch spot. For one, their champagne is not vegan (tear), and their selection on vegan friendly food is slim pickings as well. Despite what most non-vegans think, we do not eat like fucking rabbits. To alleviate this problem, Ashlee and I decided to bring Sunday Funday to our house…and boy, did we have fun making these. Actually, I had more fun drinking champagne and eating them, but whatever.
These waffles are gluten free and topped with mixed berries, berry syrup, and coconut whipped cream. We also added a vegan cream cheese mixture in between each waffle. YUM. If you try this recipe and love it as much as we do, make sure you post it and hash tag #EatFigsNotPigs. Cheers!
- Special Equipment: Waffle Iron
- Strawberries
- Blackberries
- Raspberries
- Blueberries
- ½ loosely filled cup strawberries
- ½ loosely filled cup blueberries
- ½ loosely filled cup raspberries
- ½ loosely filled cup blackberries
- ¼ vegan certified sugar
- ¼ water
- 1 can full fat coconut milk
- ½ cup vegan cream cheese (Tofutti is our ALL TIME FAVORITE)
- ¼ cup vegan certified sugar
- 2 cups gluten free flour
- ½ cup vegan certified sugar
- 1.5 tsp gluten free baking powder
- 1.5 tbs gluten free cornstarch
- 1.5 tsp vanilla extract
- Pinch of salt
- ¾ cup peanut oil
- Vegan butter
- Preheat over to 225 degrees to keep waffles warm
- Add berries, sugar, and water to saucepan and boil on medium high heat
- Once boiling, turn down heat to medium and simmer until sauce thickens
- Continue to simmer for about 10-15 minutes
- Remove from heat and let cool
- Once cooled, add contents to a blender and pulse on high for 30-60 seconds (seed will still be visible)
- Strain syrup through sifter to rid of all seeds
- Set aside at room temperature
- Place your can of full fat coconut whipped cream in the refrigerator and let sit 6-8 or overnight.
- When you open the can, the fat should have solidified.
- Drain the liquid and add the solid coconut milk to your Kitchen Aid or a bowl
- Whisk on high for 3-5 minutes, depending on desired texture
- Place in refrigerator
- Mix together dry ingredients in one bowl
- In a second bowl, mix together liquid ingredients
- Mix in liquid ingredients with dry ingredients until fully incorporated
- Add a spoonful of vegan butter to waffle iron
- Fill each waffle section with mixture and cook for 9-11 minutes or until golden brown
- Place cooked waffles in oven while making new batches
- Serve with berry syrup, coconut whipped cream and cream cheese mixture
- ENJOY!
