Hello Internet, today I’m sharing my fluffy Gluten-Free Vegan Waffles with a Spiced Raspberry Compote with you. This time of year is full of holidays, and it only seems right to have festive waffles for breakfast, right?
I blame my husband for getting me addicted to waffles. I never ate them before I met him. For the fist few years of our relationship, we would occasionally indulge in the freezer waffles he used to eat for breakfast every day. But when we went vegan, we were unable to continue eating those.
We researched a few vegan brands, but most of them had oil, and my husband mentioned we should try and make them from home. Fast forward to me getting the Cuisinart 5-in-1 Griddler. It has a waffle plate attachment you can buy, so that was pretty much what sold Mr. Zardyplants on it.
Let me tell you. Homemade waffles are not only way easier than I thought, they’re also completely delicious and, in my opinion, superior to freezer waffles. I hope you’ll agree with me on this one.
Let’s Talk Ingredients
These waffles are gluten-free, so I used Bob’s Red Mill 1:1 Gluten-Free Flour blend. If not gluten-free, you can use an all purpose flour. There are also the usual suspects like baking powder + soda, salt, vanilla extract, a little sugar (a very small amount for a large recipe), and plant-based milk.
What’s a little different is I did add the same spices to the waffles that I did to the raspberry compote. Spices such as cinnamon, anise, nutmeg, allspice, ginger, and cloves just really make this smell like the holiday season. These waffles will also work without the spices.
For egg replacer in these waffles, I used Bob’s Red Mill Egg Replacer. Yes, you could use flaxseed or chia seed eggs, but I find them to be a little denser, and I wanted super fluffy waffles.
And to replace the oil, I used 1/3 cup of mashed banana, which is about a the size of 1 medium banana. Use a banana that’s super spotty and even turning a little brown, because then it will not only mash easier but be sweeter. You can’t really taste the banana in the final product though, because this is a large batch of waffles.
These waffles can also be meal prepped in the fridge for a week of easy breakfasts. Reheat in the toaster or waffle iron to crisp up again.
It’s nice to top waffles with maple syrup, but that seems a little basic. For this recipe, I came up with a spiced raspberry compote, and I highly recommend you try it.
How to Make the Waffles
Once you mix the ingredients together, it’s going to depend on your individual waffle maker, but basically you’re going to pour the batter in and close the lid, then wait till it’s done. Mine took about 8 minutes to cook each set.
I used a measuring cup to add batter to the waffle plates and spread it around using a heat-safe spatula. I used a little over a cup of batter for each set of 4 waffles, but it will depend on the size of your waffle maker.
How to Make the Raspberry Compote
A compote is a medieval European dessert or side referring to whole fruits cooked in water, sugar, and spices. This raspberry compote is spiced with the spices I mentioned above: cinnamon, anise, nutmeg, allspice, ginger, and cloves. I freshly ground my spices for more flavor.
Since raspberries are pretty expensive this time of year, I used frozen raspberries. I dumped them in a pot and cooked them over medium heat for about 10 minutes with a little maple syrup and the spices. I did not need to add any water since my fruit was frozen, but if you’re using fresh you may need to add a few tablespoons of water.
You can make this compote without the spices I mentioned, and you could also make it with different fruit like blueberries, strawberries, peaches, apples, etc.!
The compote will thicken a little in the fridge. The next day mine was spreadable like jam. If you’d like to loosen it up, though, throw it back in a pan with a little water over low heat.
It’s also delicious on waffle with a little peanut butter spread on it. Like the classic PB + J sandwich, only way better.
You can also try topping these with some of my chia seed puddings. I have flavors like pina colada, mango, blueberry, chocolate peanut butter, and pumpkin pie!
Let’s make waffles!
As always, let me know if you make this recipe and please tag #Zardyplants and mention me @Zardyplants so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
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If you love those holiday flavors of nutmeg, anise and allspice, then you’ll love my Gluten-Free Vegan Waffles with Spiced Raspberry Compote!
Vegan, Gluten-free, Oil-free, Soy-free, Nut-free
- 2.25 cups GF 1:1 flour
- 2 tbsp organic sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp each ground ginger, nutmeg, anise, and allspice
- 1/4 tsp ground cloves
- 1/3 cup mashed banana
- 3.5 cups unsweetened nondairy milk (I used almond milk)
- 2 tbsp Bob’s Red Mill Egg Replacer + 4 tbsp water
- Fresh raspberries and mint as garnish, optional
- 12 oz frozen raspberries
- 1/4 cup maple syrup
- Juice of 1 lemon
- 1/2 tsp cinnamon
- 1/4 tsp each ground ginger, nutmeg, anise, and allspice
- 1/8 tsp ground cloves
- Preheat your waffle iron. Add 2 tbsp egg replacer and 4 tbsp water to a small bowl and mix well with a fork.
- Mix dry waffle ingredients in a large bowl, and mix wet ingredients in a medium bowl. By now the “eggs” should be set and and you can mix them in with the wet ingredients.
- Add wet ingredients to dry and stir until combined. Using a measuring cup, add just enough batter to cover the plate of your waffle iron. Mine took a little over 1 cup of batter per set, but waffle irons differ in size.
- I cooked my waffles for 8 minutes per set, but yours may differ. When each set is done, remove carefully from waffle iron with a heat safe spatula and place on a plate until ready to use.
- While waffles are cooking, add all ingredients for compote to a small sauce pan. Heat over medium high until bubbling, stirring frequently. Then turn the heat to low and cook until slightly thickened, about 10 minutes.
- Separate waffles and pour on compote. If desired, add fresh raspberries and mint for garnish.
- Refrigerate leftover waffles and compote separately in airtight containers up to 5 days. Reheat waffles in a toaster or toaster oven, and reheat compote (if desired) in small saucepan with a little water to thin.
- Category: Waffles, Breakfast
- Cuisine: Vegan, Plant-based, Waffles, Compote
- Serving Size: 2 waffles + 3 tbsp
- Calories: 210
Keywords: Vegan, Gluten-free, Oil-free, Soy-free, Nut-free, Waffles, Compote