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oat and buckwheat waffles recipe gluten free rhubarb compote vanilla cream

Oat and Buckwheat Waffles with Rhubarb Compote

By Kimberly Killebrew
These naturally gluten-free waffles have a great texture and flavor and are served with a sweet-and-tangy rhubarb compote and vanilla cream. Alternatively you can serve them with your favorite syrup.
4.86 from 7 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 waffles

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 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.

Nutrition

Calories: 682kcalCarbohydrates: 78gProtein: 14gFat: 37gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 156mgSodium: 576mgPotassium: 813mgFiber: 6gSugar: 42gVitamin A: 1133IUVitamin C: 5mgCalcium: 299mgIron: 3mg
Course Breakfast
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