And summer is upon us: (Gluten-free) Blueberry + Nectarine Waffles

My boys are officially out of school for the summer. Which means I’m officially in full-on desperation mode trying to figure out how in the hell I’m going to entertain them for three months whilst also remaining an asset of even the slightest value to my employer. Have you ever tried to return emails to the nerve-rattling soundtrack of two preschoolers fighting over who has more raisins in his bowl? Or attempted to write coherent web copy when your 3-year-old is sitting in your lap drawing on your arm with a Sharpie? Let me tell ya, it’s not easy to appear completely professional when a child busts into the office demanding a thorough ass-wiping….in the middle of a conference call. Mid-conference-call-ass-wipings are frowned upon in the corporate world.

The summer fun suggestion box is officially open.

But, seeing as how this is the first official day of their summer break, I just couldn’t say no to their excited, little faces when they begged for waffles this morning. This is the (gluten-free) recipe I use when I need to make a batch for the whole family. With the butter and buttermilk, it’s a little more indulgent than my standard weekday waffles, but day 1 of summer break only comes once a year! You can always sub in all coconut oil for the butter, and any kind of nut milk for the buttermilk.

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And summer is upon us: Blueberry + Nectarine Waffles

This is a crisp, buttery (gluten-free) waffle that is typically reserved for more indulgent weekend breakfasting. I use this recipe when I want to make a batch for the whole family, usually doubling it so I'll have leftovers to freeze for quick weekday toaster waffles.

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Courses

Breakfast

Prep Time

10 minutes

Servings

waffles MetricUS Imperial

Ingredients

• 1 cup gluten-free all-purpose flour I used Namaste brand
• 3/4 cup gluten-free oat flour I used Bob's Red Mill brand
• 1 tbsp coconut sugar I used Wholesome Foods brand
• 1 tbsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp sea salt
• 1 1/2 cups buttermilk
• 1 tbsp vanilla extract
• 3 eggs I used Vital Farms brand
• 1/4 cup grassfed butter I used Kerrygold brand
• 1/4 cup Nutiva buttery flavor coconut oil
• 1 cup frozen organic blueberries
• slices organic nectarinefor garnish
• fresh organic blueberries for garnish
• vanilla yogurt for garnish I used Siggi's brand

Courses Breakfast Prep Time 10 minutes Servings waffles MetricUS Imperial Ingredients 1 cup gluten-free all-purpose flour I used Namaste brand 3/4 cup gluten-free oat flour I used Bob's Red Mill brand 1 tbsp coconut sugar I used Wholesome Foods brand 1 tbsp baking powder 1/4 tsp baking soda 1/2 tsp sea salt 1 1/2 cups buttermilk 1 tbsp vanilla extract 3 eggs I used Vital Farms brand 1/4 cup grassfed butter I used Kerrygold brand 1/4 cup Nutiva buttery flavor coconut oil 1 cup frozen organic blueberries slices organic nectarinefor garnish fresh organic blueberries for garnish vanilla yogurt for garnish I used Siggi's brand

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Instructions

1. First, I preheated my waffle iron so that can get niiiiiiice and hot while I mix up my batter.
2. Then, I melted the butter and coconut oil in a small saucepan over medium heat.
3. While that was workin', I whisked together the flours, coconut sugar, baking powder, baking soda and salt in a large mixing bowl, making a little well in the middle for my wet ingredients to hang out in.
4. Then, I whisked together the buttermilk, vanilla and eggs in a large measuring cup, and poured that into my little flour well. I poured the melted butter combo in there too, then gave it a few good stirs just to incorporate everything. Your batter will be lumpy. That's totally cool, preferable even. We like our batter with some curves.
5. I spooned up a couple big spoonfuls of batter into the waffle iron and let it do its thaaaang.
6. I garnished each waffle with a little spoonful of vanilla yogurt and a few nectarine slices and blueberries.
7. Then, I stuffed my face with waffles!