Indulge in gluten-free deliciousness with this sophisticated waffle creation that’s perfect for a Christmas morning. The recipe comes together quickly with the help of a premium pancake mix infused with rich macadamia nut milk, pure vanilla and manuka honey. Crowned with vibrant pomegranate arils, juicy raspberries and a drizzle of homemade caramel sauce, this breakfast adds color, fun and homey wholesomeness to your festivities.
Gluten-Free Raspberry-Pomegranate Waffles
- ½ cup coconut oil
- 2 large organic eggs
- 1/4 tsp. sea salt
- 2 tsp. pure vanilla extract
- 2 cups King Arthur Baking Company Gluten-Free Pancake Mix
- 1 cup macadamia nut milk
- Arils from 1 pomegranate
- 1 cup raspberries
- 1/2 cup granola
Caramel sauce
- 1/4 cup manuka honey
- 2 tsp. SunButter Organic Sunflower Butter
- Dash sea salt
- 1 Tbsp. maple syrup
- 1/8 tsp. vanilla extract
- In large bowl whisk together eggs, vanilla extract, salt and coconut oil.
- Add pancake mix and milk; mix until smooth.
- Add half of pomegranate arils to batter and mix until well combined. Set aside.
- In mixing bowl, add all ingredients for caramel sauce and mix until smooth. Set aside.
- Onto preheated, greased waffle machine, pour batter and cook waffles according to machine directions or until golden brown.
- Top with sprinkling of granola, raspberries and pomegranate arils and drizzle of caramel sauce.
Pro tip: You can freeze waffles for later. First, let cool completely, then place on parchment-lined baking sheet and flash freeze 10 minutes to prevent sticking. Once flash frozen, transfer to freezer-safe bag or container.
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