I remember back when I was in middle school. Life was easy, right?
All I had to worry about was getting my homework done and doing my chores. And I got to hang out with my best friend…all-the-time. We were pretty much inseparable. When summer time came around we were always spending the night at each others houses. Still to this day, her family is like my second family.
But I remember waking up one morning at my best friend’s house and going down stairs to get some breakfast with her. She pulled out some blueberry bagels. I went to look in the fridge for some cream cheese, but to my surprise she said she always ate peanut butter on her blueberry bagels. I thought that was really weird. But she is my best friend, and I wanted to trust her.
When the bagels popped up from the toaster all warm and crispy, she slathered the peanut butter on the bagels and it became a warm and gooey sauce on the bagels. I was in a flavor combination heaven. Something about blueberries and peanut butter seems so wrong, but it taste so right. Thanks to my bestie for opening my eyes to a whole new world.
Since discovering my gluten allergy and making my house gluten free, I have missed that magical flavor combo. I don’t buy gluten free bagels because they are outrageously expensive so I wanted to find a new way to get those flavors matched together.
As you know, Sunday brunch is a tradition in my house and for Christmas I got a waffle maker! I have been making waffles for months with it now, but the idea occurred to me a few weeks ago–why not make blueberry waffles with a peanut butter syrup sauce?!
The combination of a cripsy blueberry waffle with the smooth peanut butter sauce is exactly what I was looking for.
*Note* depending on the type of gluten free flour you use, it will effect the crispiness of the waffle. I have tried using several different kinds of gf flour and the only kind that I love is Meister’s. I promise that Meister’s doesn’t pay me for telling you this, I just truly love the product. If you want to make baked goods and not get a weird gummy texture, use a quality gf flour like Meister’s.
- 1 cup gluten free flour mix
- 1 egg, separated
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla
- 1¼ teaspoon baking powder
- ¼ cup melted coconut oil
- ¾ cup almond milk (or ¼-1/2 cup more depending on the type of gf flour you use)
- ½ cup blueberries, mine were frozen
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 teaspoon vanilla
- ¼ cup pure maple syrup
- ½ cup peanut butter
- For the waffles:mix together the flour, cinnamon, salt, and baking powder in a small bowl and set as aide. In a medium bowl combine the liquid ingredients, with only the egg yolk. In a small bowl whisk the egg white with a hand mixer until it forms stiff peaks. Mix the solids into the liquids and then gently fold into the batter the egg white and blueberries. Careful not to over mix .
- Bake the waffles in a preheated and greased waffle iron. The mixture will be thick so you have to spread it around a little bit the waffle iron.
- For the peanut butter sauce: In a small sauce pan over medium low heat melt the butter and stir in the brown sugar, vanilla and maple syrup until the sugar dissolves. Stir in the peanut butter until it is melted and well incorporated. Keep warm until serving.
- Pour the warmed peanut butter sauce over the waffles, just like you would use syrup.