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!
Oat and Buckwheat Waffles Recipe
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 my:
- Johnny Cakes
- Whole Grain Pumpkin Waffles
- Oat Waffles
- Whole Grain Zucchini Muffins
- Gluten Free Crepes
- Gluten Free Baked Donuts
- Gluten Free Aebleskiver
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Oat and Buckwheat Waffles with Rhubarb Compote
Ingredients
- 1 1/3 cups oat flour
- 1 1/3 cups buckwheat flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup butter , melted and slightly cooled
- 1/4 cup coconut oil , melted and slightly cooled
- 3 large eggs , at room temperature
- 2 tablespoons honey or maple syrup
- 2 teaspoons vanilla bean paste
- 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 heavy whipping cream
- 2 tablespoons powdered sugar
- 2 teaspoons vanilla bean paste , paste is recommended for a stronger/better flavor 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 to hydrate the flour. If the mixture is too thick add a little more buttermilk or milk.
- 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.
Nutrition
Originally published on The Daring Gourmet April 11, 2016
I love everything about these waffles! I will definitely enjoy those anytime of the day! Great photos!
These look like the perfect way to start the day. Love that you used buckwheat!
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 :)
Such a delicious breakfast and I LOVE finding new ways to use rhubarb!
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 :)
These look heavenly! What a perfect breakfast!
Sign me up for the rhubarb compote and that cool vertical waffler!
These look way too good to be healthy!! I can’t wait to try these!
I never knew all that information about Buckwheat! Thanks for sharing! Vertical waffles look like so much fun too!
I’ve never had rhubarb but after seeing it on these beautiful waffles I’m going to have to change that!
The creativity of this recipe is so unbelievable!!
I did not know buckwheat was a seed. I love learning new food facts and I especially love rhubarb.
Oh my gosh, these waffles look amazing, and that rhubarb compote! Yum!
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!
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!