Gluten Free Quinoa Almond and Flax Waffles with Pistachio Cream and Strawberry Rhubarb Rose Compote
These waffles are leveled up with Bob's Red Mill quinoa flour, almond, and flax meal and topped with a luxurious pistachio cream and strawberry rhubarb rose compote
Servings: 8 waffles
Calories: 500kcal
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!