Blackberry Belgian Waffles

Blackberry Belgian Waffles

Blackberry Belgian Waffles

Prep-time 15 min Cook-time 5 min Serves 3-4

These are delicious gluten free, dairy free, Belgian waffles. Perfect for breakfast, brunch, or even dinner


  • 2 cups gluten-free all purpose flour
  • 2 cups unsweetened plant milk
  • 3/4 cup almond meal/flour
  • 1.5 tablespoons tapioca/arrowroot flour
  • 1/2 teaspoon salt
  • 1.5 tablespoons baking powder
  • 3 tablespoons maple syrup
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 1/4 cup plant butter (melted)
  • 2 cups Fresh Central West Blackberries tossed in flour

For the Blackberry Syrup

  • 1 cup Central West Blackberries
  • 2 tbs maple syrup
  • 1/4 cup water
  • 1 tsp tapioca/arrowroot flour


Heat your waffle iron. Toss the blackberries in flour and set aside. Make the blackberry syrup by adding all of the syrup ingredients to a small saucepan and simmering until the berries reduce and a thick syrup is formed, about 10-15 minutes. Stir the syrup occasionally to make sure it doesn't stick to the bottom of the pan. Make the waffles in the meantime. In a medium-large bowl, whisk all the dry ingredients together, then add the wet and mix until well combined. Then, gently fold in the blackberries. Spray the waffle iron with coconut oil (or other non-stick spray) then depending on which waffle iron you have, add 1/4 cup- 1/2 cup of waffle batter to each waffle well and bake until golden on the outside. Serve with the blackberry syrup and a dollop of coconut cream and sprinkled powdered sugar if desired.