Allergy-Friendly Strawberry Shortcake Waffles

Waffles are a wonderful way to start the day. These biscuit-like waffles have a delicate vanilla flavor that pairs beautifully with fresh strawberries and coconut whip.

They are gluten-free and don’t contain any Top 8 allergens. (See our note on coconut – most people with nut allergies eat coconut, but if it is an allergy in your household, try these great Carrot Cake Baked Oatmeal Squares.)

Here’s a bonus: you can freeze any leftover waffles – simply pop them in the toaster to heat up on busy mornings. Photo: Chris Gonzaga

Makes: 6 servings
Free of: gluten and all top allergens

Ingredients

Strawberry Shortcake Waffles

1 pound (450 g) fresh strawberries, hulled and quartered
4 tbsp sugar, divided
1 1/4 cup (310 mL) brown or white rice flour
1/2 cup (120 mL) potato starch
1/4 cup (60 mL) tapioca starch
1 tbsp baking powder
1 tsp xanthan gum or guar gum
1/2 tsp salt
2 eggs or 1 tbsp egg replacer + ¼ cup (60 mL) warm water
1 14 oz can light coconut milk (see Tips)
2 tsp vanilla extract
1/4 cup (60 mL) water, as needed
1 batch Vanilla Coconut Whip (recipe follows), optional

Vanilla Coconut Whip

Chill a mixing bowl and beaters in the freezer
Open a 14 oz can of regular (full-fat) coconut milk (see Recipe Tips) without shaking. Skim 3/4 cup of the thick cream from the top, and place in the chilled mixing bowl.
Whip with a mixer, using chilled beaters, until fluffy. Blend in 1-1 1/2 tablespoons powdered sugar and 1/4 teaspoon vanilla extract.

Recipe Tips

This recipe uses canned coconut milk, not coconut milk beverage in the cartons.

A Note on Coconut Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.

Instructions

Place strawberries in a bowl and mix in 2 tablespoons of sugar. Let sit in the refrigerator while preparing waffles.
In a medium bowl, whisk together remaining 2 tablespoons of sugar, flour, starches, baking powder, xanthan or guar gum and salt until well-combined.
In a mixing bowl, whisk or use a hand mixer to blend eggs or egg replacer, coconut milk and vanilla. Stir in flour mixture. Let batter sit while heating the waffle iron. The batter should be quite thick, but if too dense to pour, stir in 1/4 cup of water.
Make waffles according to the manufacturer’s directions for your waffle iron.
Top waffles with the sweetened strawberries and Vanilla Coconut Whip, if using.

Alisa Fleming is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of http://www.godairyfree.com