Oat and Buckwheat Waffles with Rhubarb Compote
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Naturally gluten-free with a light and moist crumb and wonderful flavor, these Oat and Buckwheat Waffles are then served with a homemade rhubarb compote and dollop of vanilla cream, making this a thoroughly heavenly dish you can enjoy for breakfast or brunch!
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:
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, which has been shown to have a lot of benefits.
Next we have 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. Buckwheat has a rich supply of flavanoids, particularly rutin which extends the 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?
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!
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 purchase them online HERE and HERE.
Rhubarb Compote Recipe
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.
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. It thickens up nicely and has the consistency of fruit preserves.
This can be made in advance and refrigerated for several days.
Vanilla Cream Recipe
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.
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.
Oat and Buckwheat Waffles Recipe
Preheat your waffle iron.
Combine the dry ingredients in a bowl. Set aside.
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.
Whisk in the buttermilk.
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.
Prepare your waffle iron. I’m using my Cuisinart Vertical Belgian Mini Waffle Maker.
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.)
For optimal texture, serve the waffles immediately. Serve them either whole or cut into segments.
Spoon some of the rhubarb compote over the waffles.
Then spoon some some vanilla cream over the rhubarb compote.
If you like, garnish with a fresh mint leaf for a splash of color.
NOTE: Feel free to omit the rhubarb compote and cream and serve with maple syrup, blackberry syrup, or any other syrup of your choice.
Enjoy!
For more gluten free breakfast goodies be sure to try our:
Oat and Buckwheat Waffles with Rhubarb Compote
Ingredients
- 1 1/2 cups oat flour
- 1 1/2 cups buckwheat flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup butter , melted and slightly cooled
- 1/4 cup coconut oil , melted and slightly cooled
- 4 large eggs , at room temperature
- 2 tablespoons honey or maple syrup
- 2 teaspoons vanilla bean paste
- 1 1/2 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
- 3/4 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 but you can substitute vanilla extract or vanilla sugar
Instructions
- To make the Rhubarb Compote: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.
- To make the Vanilla Cream: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
- To make the Oat & Buckwheat Waffles:Preheat your waffle iron. Combine the dry ingredients in a bowl. Set aside.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.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.
- 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.)
- 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.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 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.
Originally published on The Daring Gourmet April 11, 2016
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
