A while back my good friend Angelito and I launched an event called La Cocina Fiesta which is a collection of seasonal community feasts where we bring beautiful people together and serve them a catered experience unlike any other. For our first one, because it was during Thanksgiving up here in Canada we decided to transform the classic chicken and waffles into Cajun Turkey and “Stuffing” Waffles for our entreé and my goodness was it ever a hit!
The ingredients and recipe were initially inspired by this post over at Cookieandkate.com
- 1 ½ cups gluten-free oat flour* – You can make your own from 2/3 cup of whole oats using your blender or spice grinder (Links to the ones I use)
- 2 tsp baking powder
- ½ tsp salt
- Dash of Ceylon Cinnamon
- ¾ cup room temperature milk of choice (light coconut milk, nut milk, cow’s milk) I used full fat coconut milk for our dinner party and it was delicious though admittedly not the most “optimal” from a health standpoint given mixture of carbs and fat
- ¼ cup + 1 tablespoon melted coconut oil or 5 tablespoons ghee or butter, melted
- 2 large eggs – sub flax eggs for vegan-friendly (1 tbsp ground flax and 3 tbsp water)
- For a more traditional version add 1 teaspoon vanilla extract and 2 tbsp maple syrup, can sub Lakanto Syrup or erythritol for lower carb
- For the Savoury version we omit the vanilla and syrup and add:
- 1 tsp each of dried sage, dried parsley, dried oregano
- 2 tbsp fresh thyme leaves, washed, patted dry, and muddled in your fingers
- 2 tbsp dried chive rings
- a dash each of smoked paprika and cayenne (omit if you don’t want any heat)
- In a large mixing bowl, whisk together the oat flour, baking powder, salt, cinnamon and dried / fresh herbs if going savoury.
- In another bowl, whisk together the milk, melted coconut oil or butter, eggs, maple syrup and vanilla extract. (If your coconut oil solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)
- Pour the wet ingredients into the dry ingredients. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour can absorb some of the moisture.
- Plug in and turn on your waffle iron now to pre-heat (if your waffle iron has a temperature/browning dial, set it to medium-high).
- After 10 minutes of rest, give the batter one more mix. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and then close. Once the waffle is deep golden brown and crisp, transfer it to a cooling rack or baking sheet.
- To keep them crispy, don’t stack the waffles on top of each other(I nearly made this mistake my first time and it would’ve meant soggy waffles for all). If desired, keep them warm by placing them in a 200-degree oven until ready to serve.
- Repeat with remaining batter. Serve waffles traditionally with maple syrup and nut butter/ghee, or go for gravy and cranberry sauce for the Savoury Thanksgiving variety!