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Home » Oat & Buckwheat Waffles with Rhubarb Compote & Vanilla Cream (Gluten Free)

Oat & Buckwheat Waffles with Rhubarb Compote & Vanilla Cream (Gluten Free)

April 11, 2016

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Ready for some waffles that not only taste incredible but are actually good for you, too?

These are some of our favorite go-to waffles served with a variety of syrups, and paired with this Rhubarb Compote and Vanilla Cream they are simply amazing!

Made with oat and buckwheat flour, these waffles have a great flavor, texture and are highly nutritious!

Let’s start with the Oats:

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Oats have such a terrific flavor, it’s no wonder they’re a breakfast staple.  You’ll love the subtle oatmeal-like flavor of these waffles.  Oats have a specific type of fiber known as beta-glucan.  This fiber has been extensively studied since the early 60’s and it’s been shown to lower bad cholesterol levels.  Beta glucan also increases the production of appetite-control hormones (oats leave you feeling more satisfied) and boosts immune system function.  Studies have also shown promising results that oats can help improve insulin sensitivity and help control blood pressure.  Oats also have a antioxidant compounds called avenanthramides that is found almost exclusively in oats.  These antioxidants have been shown to help prevent free radicals from damaging LDL cholesterol, thus reducing the risk of heart disease.

Next we have Buckwheat:

Rhubarb-Waffles-buckwheat

Most people think of buckwheat as a type of grain cereal but it isn’t a grain at all.  It’s actually a fruit seed and is in the same family as rhubarb and sorrel (so it’s perfect that we’re pairing it with a rhubarb compote).  It has a wonderfully sweet, nut-like flavor.  Buckwheat is high in fiber which comes with a whole host of health benefits.  Among other things, studies have shown that the fiber in buckwheat helps slow down the rate of glucose absorption after a meal and scores high in its ability to leave you feeling satiated.  It also helps in cholesterol, blood sugar and blood pressure control and can help prevent gallstones.  Buckwheat has rich supply of flavanoids, particularly rutin which acts as an antioxidant in fighting disease by extending action of vitamin C.  Buckwheat is also a great source of several essential vitamins like manganese, magnesium and copper.

So what better way to start your morning or to enjoy an afternoon snack than to sit down to these Oat and Buckwheat Waffles?

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Instead of drenching it with the usual high-sugar syrup, we’ve got a delicious rhubarb compote that’s topped with vanilla-infused whipped cream.  It’s a lighter, healthier, but thoroughly delicious breakfast option.

But they’re not just for breakfast – enjoy them as a dessert snack any time of day!

And if you happen to eat gluten-free, these waffles are naturally GF.  And you’d never guess it!

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These waffles call for oat and buckwheat flour.  You can find oat and buckwheat flour in any health food store and in some well-stocked grocery stores.  You can also conveniently purchase them online HERE and HERE.

If you have a grain mill though, I highly recommend grinding your own flour for optimal nutrition and flavor.  I ground my grains fresh in my gorgeous German KoMo Classic Grain Mill.  With a 12-year warranty, the quality and construction is amazing.  I don’t even buy flour anymore, I purchase my grains in bulk and grind my own.  I use it nearly every day and cannot recommend it highly enough.

KoMo collage 2

Let’s get started!

Combine the dry ingredients in a bowl.  Set aside.

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In a large mixing bowl, whisk together the eggs, honey, vanilla paste, butter and coconut oil until combined. Work quickly to prevent the coconut oil from solidifying.

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Whisk in the buttermilk.

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Add the dry mixture to the wet mixture in two batches, whisking just until combined (do not over-mix). Let the batter sit for 10 minutes.

In the meantime preheat the waffle maker.

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For today’s waffles I tried out my latest kitchen gadget that I received for review from Cuisinart, my new Vertical Waffle Maker.  The only one of its kind, here are some of its features:

  • Vertical Design with Batter Pour Spout – Instead of sitting flat on the counter it sits upright in vertical position saving a ton of counter space.
  • Five-setting Browning Control – No need to guess or monitor for doneness, you simply choose the browning setting of your choice and that’s it – you’ll get your pale, light brown, medium, or dark-colored Belgian or regular waffle.
  • Non-stick Plates – no need to spray.
  • It’s Fast!
  • Indicator Lights & Audible Alert – You’ll know when its preheated so you can add the batter and it will let you know when your waffle is done.
  • Sleek Design and Stainless Steel – It’s pretty.

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You simply pour in the batter up to the fill line (it also comes with a measuring cup) and it automatically distributes the batter from top to bottom, left to right for a perfect waffle.

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It has 5 browning settings.  I used the recommended setting of “3” for perfect, lightly browned waffles.

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The indicator light and an audible alert will notify you when the waffle’s done.  Then you simply unlatch and lower the waffle maker.  If you happened to over-fill the pouring spout a bit, no problem – simply cut off the excess.

It worked like a charm – perfect Oat and Buckwheat Waffles!

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To maintain their outer crispiness, serve immediately. (While the remaining waffles are being cooked you can keep the finished ones, single layer, in the oven at 200 degrees F.)

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Accompanying our Oat & Buckwheat Waffles is a fresh Rhubarb Compote.  I harvested our first batch of rhubarb from our garden to make this compote.

If you can’t find rhubarb or it’s not in season when you find this recipe, use any fruit of your choice and just following the directions as written.  Some great alternatives are strawberries, apricots, plums and apples.

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It’s super simple, you just add the diced fruit to a medium saucepan with the cane sugar and a tablespoon or so of water (if you’re using a fruit with lower liquid content omit the water).  Bring it to a boil, reduce the heat to medium-low and let it simmer uncovered for about 20 minutes or until the fruit is soft and the mixture has thickened up.  Depending on the water content of the particular fruit you may need to simmer it longer.

This can be made in advance and refrigerated for several days.

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It’s thickened up nicely and has the consistency of fruit preserves.

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Next prepare the Vanilla Cream.  (This too can be made up to a day in advance.  Store it in the fridge covered with plastic wrap.  If the liquid separates from the cream just beat it again.)

Place the chilled whipping cream and sugar in a medium-sized mixing bowl and beat on high until it begins to thicken. Add the vanilla paste and continue to beat until it forms stiff peaks.

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For optimal texture, serve the waffles immediately.  Serve them either whole or cut into segments topped with the rhubarb compote and vanilla cream. Garnish with a sprig of fresh mint (optional but it looks pretty).

NOTE:  Feel free to omit the rhubarb compote and cream.  These are some of our favorite go-to waffles and they’re also perfect served with your favorite syrup!

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Enjoy!

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5.0 from 4 reviews
Oat & Buckwheat Waffles with Rhubarb Compote & Vanilla Cream (Gluten Free)
 
Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
: Kimberly Killebrew, www.daringgourmet.com
Serves: About 6-7 waffles
Ingredients
  • 1½ cups oat flour
  • 1½ cups buckwheat flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ cup butter, melted and slightly cooled
  • ¼ cup coconut oil, melted and slightly cooled
  • 4 large eggs, at room temperature
  • 2 tablespoons honey or maple syrup
  • 2 teaspoons vanilla bean paste
  • 1½ cups buttermilk, at room temperature
  • For the Rhubarb Compote:
  • Rhubarb (or fruit of choice like strawberries, apricots, plums, apples, etc)
  • 3 cups diced rhubarb (or fruit of choice)
  • ¾ cup cane sugar
  • 2 tablespoons water
  • For the Vanilla Cream:
  • 1 cup chilled whipping cream
  • 2 tablespoons powdered sugar
  • 2 teaspoons vanilla bean paste (paste is recommended for a stronger, superior flavor and the visible vanilla flecks)
Instructions
  1. To make the Rhubarb Compote:
  2. Place the diced fruit in a medium saucepan with the sugar and water. Bring to a boil, reduce the heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally, or until the fruit is soft and the mixture has thickened.
  3. To make the Vanilla Cream:
  4. Place the chilled whipping cream and sugar in a medium-sized mixing bowl and beat on high until it begins to thicken. Add the vanilla paste and continue to beat until stiff peaks form. *See NOTE
  5. To make the Oat & Buckwheat Waffles:
  6. Combine the dry ingredients in a bowl. Set aside.
  7. In a large mixing bowl, whisk together the eggs, honey, vanilla paste, butter and coconut oil until combined. Whisk in the buttermilk. Work quickly to prevent the coconut oil from solidifying.
  8. Add the dry mixture to the wet mixture in two batches, whisking just until combined (do not over-mix). Let the batter sit for 10 minutes. In the meantime preheat the waffle maker.
  9. Follow the instructions on your waffle maker and cook until the waffles are golden brown. To maintain their outer crispiness, serve immediately. (While the remaining waffles are being cooked you can keep the finished ones, single layer, in the oven at 200 degrees F.)
  10. Serve the waffles whole or cut into segments topped with some rhubarb compote and a vanilla cream. If desired, garnish with a sprig of fresh mint.
  11. NOTE: Feel free to omit the rhubarb compote and cream. These are some of our favorite go-to waffles and they're also perfect served with your favorite syrup.
Notes
*The Rhubarb Compote can be made several days in advance and stored in the fridge.
*The Vanilla Cream can be made up to a day ahead and stored in the fridge covered with plastic wrap. If the liquid separates from the cream beat it again until thick.
3.5.3208

I received the Cusinart Verticle Waffle Maker without any obligation to write about it and without further compensation.  All opinions are 100% my own.


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Filed Under: Affiliate, All Recipes, Breakfast, By Course, By Type of Dish, Disclosure, Food, Gluten Free, Product Reviews, Vegetarian Tagged With: breakfast, buckwheat, cream, cuisinart, gluten free, high fiber, oats, product reviews, rhubarb, rhubarb compote, vanilla cream, waffles

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30 Responses

  1. Pam says

    June 5, 2019 at 9:25 am

    Made it this morning, I guess the Buckwheat flour I buy is way darker then yours, I haven’t seen the light. I didn’t have oat flour so I ground up old fashion oats. Was a little heavy, it soaked up the liquid and was rather thick.

    Reply
  2. Tanya N. says

    March 31, 2017 at 1:01 pm

    These were absolutely delicious! Perfect texture and wonderful flavor, this is now my go-to recipe. Thank you! :)

    Reply
    • Kimberly @ The Daring Gourmet says

      March 31, 2017 at 1:04 pm

      Wonderful, Tanya, I’m so happy to hear that, thank you!

      Reply
  3. Cindy Henderson says

    November 19, 2016 at 7:22 am

    ❤️❤️❤️I just made this recipe! It is WONDERFUL! I didn’t have buttermilk so I used plain kefir instead. I will definitely make these again and again! Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      November 19, 2016 at 9:50 am

      That’s fantastic, Cindy, I’m so glad you enjoyed it, thank you! And kefir is a perfect substitute. I make my own daily and use it for anything that calls for buttermilk.

      Reply
  4. Hafsa says

    May 11, 2016 at 12:04 pm

    wonderful glutenfree recipe I will soon try this.Thanks for sharing:)

    Reply
    • Kimberly @ The Daring Gourmet says

      May 11, 2016 at 12:26 pm

      Great, Hafsa, thank you!

      Reply
  5. [email protected] Kitchn says

    May 8, 2016 at 6:06 am

    I cannot wait to try this recipe!

    Reply
  6. Adina says

    April 23, 2016 at 5:51 am

    I bought a bag of buckwheat flour and one of whole buckwheat last week, can’t wait to try them. This waffle recipe sounds great, and I especially love the rhubarb compote.

    Reply
  7. Annie @ Annie's Noms says

    April 18, 2016 at 12:36 am

    I am swooning over that rhubarb compote! Amazing, I love homemade waffles. This looks like the perfect weekend breakfast!

    Reply
  8. Vicky @ Avocado Pesto says

    April 17, 2016 at 8:30 pm

    These sound delicious! love that these are made with oat and buckwheat flour – I seriously need to start making my own flours!

    Reply
  9. Christina | Christina's Cucina says

    April 16, 2016 at 7:41 am

    I love everything about this, but I am soooo envious of your own rhubarb!! I just had some sent to me from Frieda’s Specialty Produce yesterday and guess what I made last night? Yep, compote! I use it in my yogurt for breakfast and it’s like eating dessert!

    Now that I have my own KoMo mill, I can totally make these waffles! They look awesome and how nutritious they are, too! Great post as always, Kimberly!

    Reply
  10. Cyndi - My Kitchen Craze says

    April 15, 2016 at 10:25 am

    Wow these waffles look delicious and all those fun gadgets you have. Everything from the waffles to the rhubarb is making me crave these right now.

    Reply
  11. [email protected] says

    April 15, 2016 at 9:55 am

    I can’t believe I don’t have a waffle maker because these are seriously my kind of waffles! Perfection with the rhubarb too.

    Reply
  12. Kelly @ Nosh and Nourish says

    April 13, 2016 at 2:22 pm

    I love how summery these are… and I SOOOOOOOO need that vertical waffle maker. Going on my Santa list, asap. :)

    Reply
  13. Andi @ The Weary Chef says

    April 13, 2016 at 10:18 am

    I love everything about these waffles! I will definitely enjoy those anytime of the day! Great photos!

    Reply
  14. Heather | All Roads Lead to the Kitchen says

    April 13, 2016 at 9:24 am

    These look like the perfect way to start the day. Love that you used buckwheat!

    Reply
  15. Chris Scheuer says

    April 13, 2016 at 9:18 am

    These look fantastic Kimberly! I love that they’re GF too. I love waffles but they make me really tired. I bet this healthy version would give me energy instead! Oh, and I’m jealous of your rhubarb :) The sauce looks amazing and reminds me of my sweet mom who always had a rhubarb patch :)

    Reply
  16. Cathy | Lemon Tree Dwelling says

    April 13, 2016 at 9:01 am

    Such a delicious breakfast and I LOVE finding new ways to use rhubarb!

    Reply
  17. Chrisy @ Homemade Hooplah says

    April 12, 2016 at 10:24 pm

    My husband and I keep talking about making waffles – I’ll bet I can get him on board with these since they’re also healthy :)

    Reply
  18. Lauren Kelly Nutrition says

    April 12, 2016 at 6:27 pm

    These look heavenly! What a perfect breakfast!

    Reply
  19. Dorothy says

    April 12, 2016 at 2:32 pm

    Sign me up for the rhubarb compote and that cool vertical waffler!

    Reply
  20. Ashley @ Wishes and Dishes says

    April 12, 2016 at 1:57 pm

    These look way too good to be healthy!! I can’t wait to try these!

    Reply
  21. Roxana says

    April 12, 2016 at 9:28 am

    I never knew all that information about Buckwheat! Thanks for sharing! Vertical waffles look like so much fun too!

    Reply
  22. Bintu | Recipes from a Pantry says

    April 12, 2016 at 8:13 am

    I’ve never had rhubarb but after seeing it on these beautiful waffles I’m going to have to change that!

    Reply
  23. Jocelyn (Grandbaby cakes) says

    April 12, 2016 at 7:46 am

    The creativity of this recipe is so unbelievable!!

    Reply
  24. Christie says

    April 12, 2016 at 6:28 am

    I did not know buckwheat was a seed. I love learning new food facts and I especially love rhubarb.

    Reply
  25. Marye says

    April 12, 2016 at 5:32 am

    Oh my gosh, these waffles look amazing, and that rhubarb compote! Yum!

    Reply
  26. Debra @ Bowl Me Over says

    April 12, 2016 at 4:27 am

    Breakfast, lunch or brunch I say – this meal is perfect! I learned a lot about your ingredients too and that waffle maker, looks just fantastic!

    Reply
  27. Amrita Bala says

    April 12, 2016 at 12:04 am

    Your photos are BOMB! Seriously! So crisp and clear. The waffles look amazing too! I have one of those square cuisinart waffle makers, so jealous you have the round one!

    Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

Amazon Affiliate Disclosure:
The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  As an Amazon Associate I earn from qualifying purchases.

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