Baklava Waffles (Gluten Free)

I feel like a whole new world has opened up to me, and breakfast as I know it will never be the same. I bought a stove top waffle iron a while ago but I was a little nervous to actually use it and then it sat in a cupboard for close to a year. Should I use a yeasted or un-yeasted recipe? What if they stick? What if I can’t get the temperature right and end up with a pile of burnt waffles? Turns out my worries were completely unfounded as the waffles were super easy to make and turned out golden brown, crispy and perfect! Now feeling slightly foolish that we could have been enjoying amazing homemade waffles all this time.

I wanted to combine the flavours of sticky-sweet Baklava with a waffle – walnuts, pistachios, and a warm honey-rosewater sauce with lots of fresh pomegranate on top. To enhance the nuttiness, I used a waffle recipe based on almond meal and almond milk, which incidentally makes them gluten and dairy free, if you serve them without the whipped cream of course!

I love the way this breakfast turned out and the flavours were really amazing. There are a few different elements but whole shebang took maybe 40 minutes from start to finish which makes it a perfectly achievable weekend breakfast. The waffles themselves weren’t too sweet, which let the candied nuts and honey syrup really shine and bring the dish together. The pomegranate added a burst of freshness and tartness, and made it look stunning. You could also use strawberries and raspberries if they’re in season where you are, or even roasted rhubarb.

Baklava Waffles
Recipe adapted from The Food Club
Makes 4

140g almond meal
½ teaspoon baking powder
1 tablespoon brown sugar
½ teaspoon salt
2 eggs
125 ml milk (I used almond milk)
1 teaspoon vanilla bean paste
To serve: whipped cream and fresh pomegranate

Candied Nuts

30g each walnuts and pistachios, roughly chopped
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon softened butter

Honey Rose Syrup

50ml honey
A few drops rosewater

To make the waffles, place almond meal, baking powder, brown sugar and salt in a medium size bowl and whisk to remove any lumps. Add eggs, milk and vanilla and stir until combined and smooth. Heat up the waffle iron (electric or stove top) and spray with non-stick cooking spray. Place 1/4 of the mixture into the iron and spread out with a palette knife. Cook for about 4 minutes on each side or until golden. Repeat with the remaning batter.

In the meantime, make the candied nuts. Rub ingredients together with your hands and place on a baking tray. Bake at 160°C (320°F) for 5-10 minutes or until golden. Check on it about half way because it can burn easily. Allow to cool and then break into pieces.

To make the honey rose syrup place honey into a small saucepan and heat until bubbles form. Add a few drops of the rosewater. Pour into a serving jug and set aside until ready to use.

To serve, top the waffles with some whipped cream, candied nuts, fresh pomegranate and drizzle with honey rose syrup.