Search Results for: Waffles

Waffles with Strawberries and Whipped Cream

Waffles with Strawberries & Whipped Cream

We’ve been going strawberry mad in our house lately.  Between harvesting our own from the garden and regular visits to the local pick your own farm, we’ve got a lot of strawberries to use up.

These waffles with strawberries and whipped cream are probably my favourite breakfast of all time. Mum used make them for special occasions like birthdays and when our friends came to the house for sleepovers.

Last month I made some healthy sugar free & gluten free lemon poppyseed waffles with fresh strawberry sauce, but there’s just something about waffles with fresh strawberries and whipped cream that makes everything right in the world. The warmth of the fluffy waffles topped with cool silky clouds of whipped cream, topped off with sweet syrupy strawberries = a whole lotta AMAZING in your mouth.

Mum used my grandmas special waffle maker. I have no idea what brand it was, but it’ll be a vintage piece now that’s for sure. The main thing I remember about it was that the waffles were nice and square, and they weren’t super thick like a lot of the waffle makers make nowadays.

Strawberry Basket

The waffle maker I’ve had for years has been temperamental recently, so I was pleased to be invited along to an event with George Foreman Grills where I could test out their new Evolve Grill. I know what you’re thinking – what does a George Foreman Grill have to do with waffles? That’s what I thought too when I first received the invite, but then I realised that the George Foreman Evolve Grill was different than other grills. Why?

It can make waffles!  AND brownies!

The Evolve Grill has interchangeable plates that allow the grill to do triple duty. The grill plates are ceramic coated which has proved to be a breeze to clean after the cooking is done. In addition, there are interchangeable waffle plates, and a deeper pan that’s suitable for a variety of things including omlets, pizza, and brownies. During the event we tested out the grill and deep dish plates, by making seared sesame tuna & pesto and beetroot pizza. Both were amazing, and I was impressed with how well the Evolve Grill performed.

George Foreman Evolve Grill

Shortly after the event I was sent my very own Evolve Grill, along with a set of interchangeable waffle plates. I couldn’t wait to try them out. I didn’t have mum’s waffle recipe on hand, so I opted to try out Maison Cupcake’s Gluten Free Belgian Waffle recipe that she shared in last month’s Breakfast Club linky.

Waffles with Strawberries and whipped cream

Waffles with Strawberries and Whipped Cream

Yield: 8

Recipe slightly adapted from Maison Cupcake

Ingredients

    For the Strawberries and Whipped Cream
  • 250g Strawberries, washed and sliced
  • 2-3 Tbsp Castor Sugar
  • 300ml Double Cream
  • 2-3 Tbsp Icing Sugar
  • 1tsp Vanilla
  • For the Waffles
  • 2 Eggs
  • 300ml Whole Milk
  • 80g Butter, melted
  • 1 tsp Vanilla extract
  • 270g Gluten Free Self Raising Flour
  • 45g Caster Sugar

Instructions

    For the Strawberries and Whipped Cream
  1. Toss the sliced strawberries and 2-3 tablespoons of castor sugar into a bowl, and stir lightly to coat the berries in sugar. Set aside in the fridge for at lest half an hour so the strawberry syrup can develop.
  2. In a medium bow, place the double cream, 2-3 tablespoons of icing sugar and vanilla, and whip until medium soft peaks form. Set aside.
  3. For the Waffles
  4. Preheat your waffle maker (220ºC if using the Evolve Grill).
  5. Combine the the eggs, milk, melted butter, and vanilla extract into a medium bowl, and set aside.
  6. In a sepearate bowl, sift the gluten free flour and caster sugar.
  7. Slowly pour the liquid mixture into the dry ingredients while string constantly until most of the lumps are incorporated.
  8. Pour the batter onto the waffle maker, making sure not to overfill. Cook until golden brown according to the directions of your waffle maker.
  9. Serve with your fresh whipped cream and strawberries.
http://www.madewithpink.com/2015/06/waffles-with-strawberries-and-whipped-cream/

I like to consider these waffles breakfast, but they’ll easily double as a fantastic dessert.

Waffles with Strawberries and whipped cream

So what did I think of the George Foreman Evolve Grill?

Pros: I love the fact that this grill has interchangeable plates. The fact that they’re removable makes them sooo much easier to clean, and the ceramic coating on the main grill plates means nothing sticks. Although I’ve yet to try baking brownies in it, the deep dish pan cooked my pizza surprisingly well. The waffle plates make larger waffles than most other square waffle makers on the market, so I feel these are the perfect size. Normally I would have forced myself to eat two square waffles, but with the evolve I’m quite happy to stick to one, as one Evolve waffle equals about 1.5 regular square waffles.

The fact that I could have this grill sitting on my counter top and cook 3 different ways in it is really appealing, especially since I lack storage space so the more uses I can get out of an appliance, the better.

I also liked the digital display screen and timing feature on the Evolve. My previous George Foreman grills didn’t have this feature, and I do find it really handy – especially during pre-heating.

Cons:  The grill is on the large side, so if you’re counter top is small or cluttered it may be hard to find space for the Evolve in your kitchen. Compared to my other waffle maker, the Evolve takes considerably longer to cook my waffles to a nice golden brown colour, which also means you’ll get a crispier waffle.

Would I buy it?  Yes, probably. If I was in the market for another electric grill, the Evolve would be near the top of my list because of the removable & interchangeable plates because they make clean up so much easier – they’re dishwasher safe too!  At £149.99 the evolve certainly isn’t the cheapest grill on the market, so you’ll need to decide if the extra features & plates are worth it for you.

With thanks to George Foreman Grills for hosting the Evolve event, and providing me with the new Evolve grill.

And because this is a breakfast post, I’m submitting my waffles with strawberries and whipped cream to the Breakfast Club, this month hosted by Sarah over at Maison Cupcake, and co-hosted by myself.

BreakfastClub_badge0230

Sugar & Gluten Free Lemon Poppyseed Waffles

Sugar & Gluten Free Lemon Poppyseed Waffles

A couple of weeks ago I told you about my fondness for breakfast when I posted the recipe for my delicious and healthy gluten free coconut protein pancakes.  I’ve been on a major breakfast kick lately.  Probably because I’ve got a 3 and a half year old who’s sole mission in life is to not let me sleep past 8am.  So for the first time in my life I’m being forced to get up at a normal hour on weekends. So rather than sleep for an additional 3 hours like I’d like to do, I’m making breakfast instead. I’m not talking Cheerios or Rice Krispies. I’m talking about good hearty breakfasts. The kind I dream about ordering at restaurants when I’m organised enough to make it out the front door before they stop serving it.  And although those breakfasts are super good, they’re not always super healthy.

Fresh Fruit

I’m a sucker for sweet stuff, and breakfast is no exception. Waffles, French Toast, Pancakes.  I’ve been trying to find new ways of enjoying healthier versions of my favourite breakfasts.  My coconut protein pancakes were so delicious, that I couldn’t wait to try developing more healthy breakfast options. I knew that part of creating healthier breakfasts would involve cutting out the sugar. But I still needed to satisfy my sweet tooth. Cue Natvia sweetener to the rescue!

Natvia is a 100% natural stevia based sweetener, that’s the perfect alternative to sugar.  It’s available in the UK through Ocado, and is a great replacement to the sugar in your daily coffee.  And best of all, you can cook and bake with it.  There are zero calories per serving, making it the perfect alternative to sugar in my healthy breakfasts. I’ve been using Natvia for a few weeks now as a replacement to the sugar in my coffee and in some of my baking, and it’s been great!

Natvia sweetener

Not only did I want my breakfast to be sugar free, but I also wanted to try and create something that was gluten free as well.  I’m not gluten intolerant, but I know a lot of people who are, so I’m hoping they’ll enjoy this recipe too. Finally, I wanted to incorporate two of my favourite things at the moment – lemon and waffles.

Sugar & Gluten Free Lemon Poppyseed Waffles

Baking with gluten free flour is totally different than baking with regular flour, but after a lot of experimenting and several attempts using various amounts of gluten free flour and other ingredients, I came up with a recipe I’m really happy with.  These waffles are the capture the perfect flavour of sweet and zesty lemon, along with some poppy seeds thrown in for good measure. They remind me of my favourite lemon poppyseed cake that my mum used to make when I was a kid. So in a way, it’s kind of like having cake for breakfast.

Sugar & Gluten Free Lemon Poppyseed Waffles

Sugar & Gluten Free Lemon Poppyseed Waffles

Instead of pouring loads of unhealthy sugary syrup on top of my yummy healthy sugar and gluten free lemon poppyseed waffles, I piled on a fresh julienne fruit salad with some homemade raspberry sauce. So good. Seriously. Soooo good!

Sugar & Gluten Free Lemon Poppyseed Waffles

These waffles are my new favourite breakfast. They’re perfectly crisp on the outside, while remaining light and fluffy on the inside. The sweet and zesty lemon flavour is so refreshing, especially with the fresh fruit and raspberry sauce.  I sat outside in the sunshine eating these, and instantly felt like I was dining in a 5 star tropical resort. I could just imagine myself being served these for breakfast looking out over a tropical ocean. If any resort head chefs decide to add these waffles to their menu, your guests will love you. Just make sure to give me the credit ok 😉

Sugar and Gluten Free Lemon Poppyseed Waffles

Ingredients

    For the Raspberry Sauce:
  • 200g Fresh Raspberries
  • 1 tsp Natvia Sweetener
  • For the Waffles:
  • 1 3/4 Cup (250g) Gluten Free Flour (I use Dove's Farm)
  • 2 1/2 Tbsp Natvia Sweetener
  • 1 Tbsp Lemon Zest (zest from 2 lemons)
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Egg White
  • 1 Egg Yolk
  • 1 Cup Almond Milk
  • 1 1/2 Tbsp Lemon Juice
  • 1/2 tsp Vanilla Extract
  • 3 Tbsp Coconut Oil, melted
  • 2 tsp Poppy Seeds

Instructions

    For the Raspberry Sauce:
  1. Using a hand blender, puree the raspberries into a liquid.
  2. Pour the liquid raspberries though a sieve to remove the seeds. If you don't mind the seeds, then omit this step.
  3. Stir in Natva sweetener.
  4. For the Waffles:
  5. Pre-heat waffle iron. Combine the Natvia sweetener and lemon zest in a small bowl, and stir gently to infuse the zest with the Natvia. Set aside.
  6. Whisk the egg yolk, almond milk, lemon juice, and vanilla extract in a large jug / measuring cup. Set aside.
  7. Combine the flour, Natvia and lemon zest, poppy seeds, baking powder, baking soda and salt together in a medium bowl.
  8. Slowly pour the liquid mixture into the flour mixture, whisking gently until incorporated. Whisk in the melted coconut oil.
  9. Using a separate clean whisk and bowl, whisk the egg whites into soft peaks. Fold the whipped egg whites into the liquid and flour mixture.
  10. Pour the batter into the hot waffle iron, and cook until golden brown.
  11. Serve with raspberry sauce, and your choice of fruit (I used julienne melon, pear, and mango).
http://www.madewithpink.com/2015/05/sugar-gluten-free-lemon-poppyseed-waffles/

Sugar & Gluten Free Lemon Poppyseed Waffles

These waffles will freeze brilliantly, making future breakfasts a breeze. To re-warm them, simply defrost, and cook in a pre-heated waffle iron for a minute or two.

I’m pleased to say that I’m linking up my Sugar & Gluten Free Lemon Poppyseed Waffles to this month’s Breakfast Club, hosted by non other than myself!

BreakfastClub_badge0230

This post has been commissioned by Natvia Sweetener.

Cinnamon Peach and Ice Cream Waffles

For those of you that have been following my blog since the very beginning, you may remember one of my very first posts, which also happened to be about my first entry in the Iron Cupcake London competition (which was sadly cancelled a couple months later).

The theme for my first contest was fruit, which meant that every cupcake entry needed to incorporate fruit into it in some way.  I choose to do a cinnamon and peach cupcake because the combination of cinnamon and peaches was a favorite ever since I was a little kid back in Canada.  Shortly after arriving at the Iron Cupcake competition I discovered that cinnamon and peaches weren’t a very common combination in the UK, so I had convinced myself that the people there that night wouldn’t like them.  Well…. I was wrong!  My cinnamon peach cupcake ended up winning the Runner Up prize for best cupcake that evening, and I was glad to have introduced so many people to the wonderful flavor combination of cinnamon and peaches.

My Cinnamon Peach Cupcake (slightly smooshed)

Peaches with cinnamon still remain one of my favorite combinations, and I look forward to peach season every year, although I do find it hard to get a nice ripe peach in most supermarkets these days.  (If you follow me on Twitter, you’ll have seen me tweeting about my search for the perfect peach!) 

One of my favorite desserts that I’ve been making for years is my cinnamon peach and ice cream waffle.  The hot waffle with cold ice cream, cinnamon and peaches makes for a truly delicious flavour combination.  And best of all, they’re incredibly easy to make!


To make this yummy dessert you’ll only need a few things: peaches, cinnamon, sugar, ice cream and waffles.

Now, I’m not going to lie – sometimes I cut corners when I can, so rather than taking the time to make my own waffles (not that it’s hard) I choose to use an instant waffle mix from Cost-Co that only requires a bit of added water and a tablespoon of oil.  Even though I cheated on this occasion, I’m going to include my favourite waffle recipe that I use regularly because not everyone has (or wants to have) instant waffle mix at home.  If you don’t have a waffle iron you can also use store bought ones, it’s totally up to you! 

Waffles With Peaches, Cinnamon and Ice Cream 

1 – 2 Peaches
1/2 – 3/4 tsp Cinnamon
1 Tbsp Sugar
Waffle (recipe follows)
Ice Cream 


1.  Since peaches have a fuzzy skin on them that’s not very nice to eat, you’ll need to peel them.  Peeling the skin off a peach is really simple if you use one little trick – boiling water!  Bring a small pot of water to a boil and submerge your peach in it for about 30 – 45 seconds.  Remove the peach from the boiling water and place it on a cutting board for about 30 seconds, just so it cools down a bit.


The skin on the peach should be very loose when you touch it.  If you gently pinch the skin between your fingers a part of it should tear upwards, allowing you to start peeling the rest of the peach.  The skin should be so loose and slippery that it peels off the entire peach with out any effort, often in one big piece.  You should end up with a juicy slippery skinless peach. 

 

Cut your skinless peach into slices, and put them in a bowl along with the cinnamon and sugar.  Stir them around and set them aside for at least 5 mins to allow a nice juicy cinnamon syrup to form.

2.  Next you’ll need to make your waffle.  If you’re making your own, pre-heat your waffle iron and follow the waffle recipe below (or the manufactures instructions if you’re using a mix).  ** Because I add peaches and ice cream on top of my waffle I purposely fill my waffle iron only about half full so I get a smaller waffle.  Alternatively you can make the full sized waffle and only use 1/2 of it.  Now’s also the time to leave your ice cream out to soften up a bit. so it’s easy scoop.

3.  Once your waffle is done cooking and your ice cream has softened up a tiny bit, all that’s left to do is assemble your masterpiece!  This probably doesn’t need explanation, but start out by placing your waffle on a plate.  Next, add a scoop of ice cream (I prefer vanilla or something with a caramel swirl in it), and then spoon the peaches and cinnamon syrup on top.  That’s it!  Really simple, but really delicious!


Waffles 

Ingredients:  

1 Egg 
1 Cup (125g) Flour 
3/4 Cup (175ml) + 1 Tbsp Milk
1/4 Cup (60ml) Vegetable Oil 
1 1/2 tsp Sugar 
2 tsp Baking Powder
1/4 tsp Cinnamon
1/8 tsp Salt 
1/4 tsp Vanilla Extract

Instructions:

1.  Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in all remaining ingredients (flour, milk, vegetable oil, sugar, baking powder, cinnamon, salt and vanilla), until just smooth. 

2.  Grease your preheated waffle iron with non-stick cooking spray. Pour the mix onto your hot waffle iron, and cook until golden brown. ** Because I add peaches and ice cream on top of my waffle I purposely fill my waffle iron only about half full so I get a smaller waffle.  Alternatively you can make the full sized waffle and only use 1/2 of it.

The combination of cinnamon and peaches is one of my favourites,  It’s so good that I’ll often eat a peach (or two) in the evenings with a bit of cinnamon on sugar on it, just as I described in step 1.  In all honesty, they really don’t need any added extras like whipped cream or ice cream, but if you’re feeling rather indulgent then adding a waffle and a bit of ice cream is definitely the way to go!

Authentic Belgian Waffles

Photo courtesy of Nancy Brown


Ok, I have a confession to make.  Even though I was really excited about the Royal Wedding and chose to bake a few things to help celebrate it, I wasn’t even in the country to watch it!   Why?  Because I had booked a 3 day trip to Brussels instead!  In hindsight I should have booked my Brussels trip to leave a day earlier so I could be back on UK soil to watch and celebrate the Royal Wedding live with everyone else, but I choose to use my Airmiles for the flights in order to fly for free, so flight availability was a bit tight.  Instead, I recorded the Royal Wedding and watched it on Friday evening when we got home.  Didn’t Kate look amazing?  And did you see their cake?? 

It turns out that we went to Brussels at the perfect time.  The weather was almost perfect (except for a torrential downpour during our day trip to Brugge – but that only lasted half an hour before the sun popped out again), there were minimal crowds, and the food was delicious. But the best thing of all were the waffles!  Oooh the waffles!  I’d always thought Belgian Waffles were just a larger thicker waffle with whipped cream & berries on top – nothing really different than a regular waffle, but boy was I wrong!  The waffles that we were eating in Belgium weren’t like anything I’d ever had before. They were crispy and caramelised around the edges, and the actual waffle was chewy and yeasty and full of vanilla flavour.  As far as toppings go, we had a choice from the simple yet always delicious Nutella, or the Belgian specialty Specaloos to strawberries piled high with whipped cream.  I opted for Nutella, because after seeing the ridiculously tiny fork they give you to eat your waffle with, there was NO way I could manage eating one covered in strawberries and whipped cream.  After biting into my first Belgian Waffle I just knew I had to recreate them at home.  After getting back to our hotel room and quickly googling an authentic Belgian waffle recipe I discovered that the waffles I’d fallen in love with were actually called Leige Waffles or “Gaufres de Leige” in French – but for the simplicities sake I’m just going to continue calling them Belgian waffles ok?


See those silly little forks!

The main differences between Belgian Waffles (aka Leige Waffles) is that they use yeast as a rising agent in them, and the batter is more like a very sticky dough rather than a runny batter like North American waffles are.  They also had something completely different in them that resulted in their caramelised edges – pearl sugar!  I’d never seen or heard of pearl sugar before, and instead of looking like little pearls it actually looked more like white the white little rocks you’d find in a fancy planter or walkway.  I did manage to find some pearl sugar in a Belgian grocery store.  


I’ve read that it can be rather hard to find outside of Belgium, but crushed up sugar cubes can be used in place of of pearl sugar if you can’t find it.  The recipe I used called for 1 cup of pearl sugar, but after making the waffles I would suggest reducing that amount down to 1/2 a cup.  I thought the pearl sugar would have melted while the waffles were cooking in the iron, but most of it didn’t which did result in nice little crunchy bits in the waffles, but I thought 1 cup of pearl sugar was just too much.  I opted to top my waffle off with Nutella (my favourite), even though I did have some other specialty Belgian toppings that I brought back as well.  The waffles were delicious, and very very similar to the waffles we had in Brussels.



Belgian Waffles (aka Leige Waffles)
Adapted from Food.com

Ingredients:
1 (1/4 ounce or 6g) package yeast
1/3 Cup (80ml) Lukewarm Water
1 1/2 Tbs Sugar
1/8 tsp Salt
2 Cups (250g) Flour
2 tsp Vanilla Extract or Vanilla Bean Paste
3 eggs
1 Cup (225g) Softened Butter
1/2 Cup (approx 1-2 handfuls) Pearl Sugar or Crushed Sugar Cubes

Instructions:
1.  Mix yeast, water, sugar and salt, and let develop for 15 minutes.
2.  Place flour into a large bowl and make a well in the center.  Pour in yeast mixture and vanilla and begin to knead.  Continue to knead while adding the eggs one at a time, along with approx 2-3 Tbsp of the soft butter at a time.  Make sure the dough is mixed well.
3.  Leave the dough in a warm spot to rise in the bowl until doubled – approx 1.5 – 2 hours.
4.  Gently mix the pearl sugar into the dough, and let rest for 15 minutes.  Heat waffle iron.


5.  Place about 1/3 cup of the waffle dough into the middle of your hot waffle iron and spread out slightly with a fork or spatula.  Cook the waffles on low heat for 3-5 minutes, until waffles lightly brown on top.

My waffle iron – sorry it had too many crumbs to take a photo of the inside!

6.  Serve the waffles warm with your choice of topping such as Nutella, Fruit, Whipped Cream, Specaloos, etc.



There’s that tiny fork again!

I don’t think I could live without my waffle iron.  Thanks to some good friends back in Canada, it was one of the first appliances we got when we moved to the UK as we got it for a wedding gift.  Waffle irons aren’t nearly as common here in the UK as they are in North America, so finding a waffle iron in physical store can be kind of hard. Often if a store does carry waffle irons in stock, they will only have 1 or 2 brands or designs.  The waffle iron I have is no longer available, but if you’re looking to purchase one I’d recommend the one below.

Breakfast Club May Roundup

Last month marked the re-launch of Breakfast Club – the monthly linkup event originally started by Helen of Fuss Free Flavours which I now co-host with Sarah from Maison Cupcake. The great thing about Breakfast Club is that there’s no monthly theme to stick to, so you won’t be forced to blog about a full English, if you’re really craving eggs benny.

We had some fabulous entries in May which had me wishing there were more weekends in a month so I could try to make them all myself. Check them all out below if you need some inspiration for this month’s Breakfast Club, hosted by Sarah from Maison Cupcake.

May Breakfast Club Entries

May1_1

1.  Rhubarb Curd by Claire at Foodie Quine
2.  Sugar Free Almond & Sultana Breakfast Oatmeal by Margot at Coffee and Vanilla
3.  Shakshuka with Chickpeas by Sus at Rough Measures
4.  Drop Scones (Scotch Pancakes) by Coriander Queen

May2

5.  Vegan Berry Smoothie by Cotton Cloth Eco
6.  Gluten Free Belgian Waffles by Sarah at Maison Cupcake

May3

7.  Huevos Rancheros by Megan at Got To Be Gourmet
8.  Belvita Breakfast Yoghurt Parfaits by In The Playroom
9.  Chocolate Covered Alpin Swiss Muesli Bars by Elizabeth at Elizabeth’s Kitchen
10. Sugar Free & Gluten Free Lemon Poppyseed Waffles by Andrea at Made With Pink

The June edition of Breakfast Club is currently being hosted by Sarah over at Maison Cupcake. We’d love to see your breakfast recipes from this month!