Ever have one of those weekend mornings when you wake up and think, I’m not just going to eat that little container or leftovers or a mug of tea for breakfast? No, this morning, none of those grab-and-go week-morning breakfasts will cut it. You need a proper prepared, leveled-up, arrives on a silver platter breakfasts and gosh darn it you’re going to make it yourself because going out for a brunch that costs 10X what the ingredients worth is not going to agree with your bank account (and, in my case, it’s hella smoky and COVID is still a thing so staying home has its perks). This breakfast is for YOU (and for me, because I wanted to make something “fancy”). These aren’t just ANY waffles. They’re quinoa, flax, and almond flour waffles (because obvs three is better than one – but honestly, I really love the combo of the flavor of these flours – the quinoa flour is bright, almost tart, and the flax is rich and nutty, while the almond is smooth and a hint savory). And, of course, I had to make something epic to top them with, so I went for a homemade pistachio cream (inspired by the one and only BraveTart aka Stella Parks of Serious Eats), and a strawberry rhubarb rose compote. Because today is SUNDAY gosh dang it.
It’s also a little bit exciting because it’s our first sponsored post! So skip ahead to the recipe now if you want while I wax poetic about Bob’s Red Mill and their fantastic line of gluten free flours (#ad). Now, for those of you who know us (Amelia and Kendra Farber – Hi!), you know we’ve been gluten free for a number of years now – I think we’re close to 17 now? And in that time, we’ve gone from scrounging the pathetically-stocked grocery shelves for anything resembling an edible gluten free goodie, to making stuff all on our own, and living in a world now that hails incredible gluten free lines and bakeries beyond our wildest 10-year-old dreams (when I was first diagnosed with Celiac). And Bob’s Red Mill has been a mainstay for us. They’re also based in Oregon which makes them doubly special (we’re born and raised in Southern Oregon).
Which is why, when we got in touch with the Bob’s marketing team and they asked us to come up with a breakfast-y recipe to post this month with some of their products, we thought – psh, we could do that in our sleep! Bags and bags of Bob’s Red Mill flours on our shelves (from arrowroot starch to our 1-1 flour mix, to almond flour and gluten free oats) probably outnumber the number of baking pans in our cupboards (which is saying something). So for these epic waffles, I decided to go a bit above and beyond to keep things interesting. I had never actually used the Bob’s Red Mill quinoa flour before and wanted to incorporate the brighter, super-fine flour into this recipe. Along with two other favorites: their golden flaxseed meal and the super fine blanched almond flour (really great in cookies and cakes to keep them moist). A quick marketing-speak note on Bob’s (because I used to be in marketing and know that language and terminology are key to keep consistent): Bob’s Red Mill is an employee-owned company that uses quality whole grains to satisfy all vegan, paleo, and gluten-free friendly cooking and baking needs. This, ladies and gentlemen, is probably the most important thing you need to know. That, and their stuff can be found pretty much anywhere within the US (and apparently internationally too! check it out!).
So, without further ado, go make these waffles! You can totally just make the waffles if you want something fast, but I definitely recommend taking the time to make the pistachio cream and the compote if you really want to level up your home-brunch game! Looking for another addition to the breakfast table? Check out our goat cheese and greens frittata, or these raspberry vanilla pancakes, or even just this chocolate chip banana bundt for a slice or two of banana-y heaven.
Gluten Free Quinoa Almond and Flax Waffles with Pistachio Cream and Strawberry Rhubarb Rose Compote
Equipment
- Waffle maker
- Food processor
- Small saucepan
Ingredients
For the pistachio cream:
- 1 Cup whole blanched pistachios instructions below
- 1 Cup sifted powdered sugar
- 5 1/2 Tbsp roasted pistachio oil
- 2 Tbsp water
- 1/4 tsp rose water
- 1 1/2 Cup heavy cream
For the strawberry rhubarb rose compote:
- 2 Cups peeled, chopped rhubarb
- 1 Cup hulled, chopped strawberries
- 1 tsp lemon juice
- 2/3 Cup white sugar
- 1 tsp rose water
For the waffles:
- 2 large eggs
- 1/2 Cup canola oil
- 2 tsp vanilla extract
- 1 3/4 Cup buttermilk
- 2 Tbsp white sugar
- 1/4 Cup Bob's Red Mill arrowroot starch
- 1/2 Cup Bob's Red Mill gluten free 1-1 baking flour mix (blue bag)
- 3/4 Cup Bob's Red Mill blanched fine almond flour
- 1/2 Cup Bob's Red Mill quinoa flour
- 2/3 Cup Bob's Red Mill golden flaxseed meal
- 3 tsp baking powder
- 1/2 tsp salt
For serving:
- Maple syrup
- Additional fresh chopped strawberries
- Additional chopped pistachios
Instructions
To make the pistachio cream:
- First, blanch your pistachios! This means dumping your unsalted, raw pistachios into a small saucepan and covering them with cold water. Heat water and pistachios on high until they start boiling, then remove and drain water. Let pistachios dry on paper towels, then use a kitchen towel to rub off most of the pistachio skins. Once pistachios are dry, preheat oven to 350° Fahrenheit and spread pistachios on a parchment-paper-lined cookie sheet and roast for 8-10 minutes. Let cool completely before rubbing with a towel again remove final bits of pistachio skins.
- Once the pistachios are cooled, dump them into a food processor with the sifted powdered sugar and blitz until a fine flour. While the processor is on, slowly pour in the roasted pistachio oil, salt, water, and rose water until the pistachio paste is smooth and thick. Chill paste in the fridge for 20 minutes until cool, then scoop 1/2 cup of the paste into a food processor or nutribullet and add the 1 1/2 cups of cold heavy cream. Process/blend for 5-15 seconds depending on your equipment, until the cream is thick and smooth, spreadable. Then cover and leave in the fridge until you're ready to serve (can be made the night before).
To make the strawberry rhubarb rose compote:
- Combine the chopped peeled rhubarb and the chopped, hulled strawberries in a small saucepan with the lemon juice, sugar, and rose water and cook on medium low, stirring often, until fruit has broken down and is soft (about 10 minutes). Continue to cook down the compote for 20-30 minutes on medium low, stirring frequently, until thick and spreadable. Then scoop compote into a bowl and either use immediately, or cover and refrigerate until needed (can be made days ahead).
To make the waffles:
- Plug in and preheat your waffle maker. In a large bowl, whisk together the eggs, oil, vanilla, sugar, and buttermilk until smooth, then sift in the arrowroot starch, 1-1 flour, almond flour, and quinoa flour, flaxseed meal, baking powder, and salt and whisk in with the wet ingredients until smooth. Spoon batter into your waffle maker and follow instructions for your specific waffle maker model. Waffles are done with they're deep golden brown.
- Serve waffles with scoops of the pistachio cream, strawberry rhubarb rose compote, maple syrup, and crushed pistachios and chopped strawberries!
Tag @sisterssansgluten on Instagram if you snap a photo of your waffles!
Food photography and styling by Amelia Farber
