Hey kids, did you know it’s #InternationalWaffleDay today? Quite frankly I don’t think there should be a single day to enjoy waffles, but I thought what better excuse to share one of the recipes from my new book, The FODMAP Friendly Kitchen. Made with a griddle pan, you don’t need a waffle maker (my housemates might kill me if I took up any more space in the kitchen and who has one anyway?), this recipe brings the sunshine to your plate and is perfect for sharing. And did I mention it’s gluten free and FODMAP friendly too? Light and fluffy on the inside and crispy on the outside, with golden grooves that effortlessly fill with fruity compote and creamy yoghurt. This is a show-stopping waffle recipe to enjoy on #InternationalWaffleDay – or any day for that matter.
Recipe notes:
A non-stock griddle pan is favourable here, but if you have a cast iron one and the waffle gets a little stuck, don’t worry – it will still taste just as good
Ingredients
For the waffle:
225g gluten free plain flour (I like FREEE by Doves Farm)
2 1/2 teaspoons baking powder
2 eggs
300ml lactose- or dairy-free milk of choice (I use almond)
1 teaspoon pure vanilla extract
50g butter, plus a little extra for greasing
For the rhubarb and orange compote:
400g rhubarb
5 cm chunk of ginger, peeled and finely sliced
Juice of 1 orange
50g brown sugar
yoghurt of choice to serve
Method
To make the compote, wash and trim the rhubarb and roughly chop into 2/3cm pieces. Gently cook the rhubarb, orange juice, ginger and sugar in a covered saucepan for 8-10 minutes, or until the rhubarb is just turning soft.
To make the waffle, sift the flour and baking powder into a large bowl and make a well in the centre. In a separate bowl or jug, beat together the eggs, milk, vanilla and butter. Slowly pour the milk mixture into the flour, stirring with a wooden spoon.
Grease a non-stick 25cm square ridged griddle pan with butter and place on a medium heat. Pour the batter into the pan and cook gently for 6-8 minutes. Carefully tun the waffle over and cook the other side for a further three minutes or so, until both are golden brown and the waffle is cooked through.
Slide the waffle onto a chopping board and cut into six rectangles. Top each with a dollop of thick yoghurt and spoon over the fruit compote. Keep any leftover compote in an airtight container in the fridge for up to 3 days.
