Sunday 29 September 2013

Waffles with Greek Honey & Blackberries

After watching my sister enjoy scrumptious looking waffles while we were holidaying in Greece together, I returned home craving waffles. Thankfully I am one of those people who can’t resist buying kitchen gadgets and so own a waffle machine, meaning it wasn’t long before I could satisfy my craving.

This is a very quick waffle recipe that makes just two waffles, which is perfect for one person. I gave a slight nod to my holiday by using some Greek runny honey I’d bought back with me, both in the batter itself and drizzled on top. This gave it a subtle sweetness and a lovely faint floral flavour that honey can add.

As blackberries are in bountiful supply at the moment, I topped my waffles with some honey sweetened cream cheese and a handful of lightly cooked blackberries that I’d foraged from nearby hedgerows. I love their dark glossy purple colour and they went so well with the cream cheese and honey.

Even though I made two waffles, there is only one in the photos as I decided to eat them separately as the blackberries released quite a lot of juice and I didn’t want the second waffle to go soggy. I simply left it on the waffle grill (switched off) which kept it lovely and toasty warm for me.

These were so quick and easy to make but really satisfied my waffle craving. I love how the dips and grooves of the waffle captured the glossy juices of the berries. Each bite formed into its own little square.

Waffles with Greek Honey & Blackberries

60g gluten free self raising flour
1 egg
60ml milk
2 tsp sunflower oil
1 tsp Greek honey
¼ tsp almond extract
¼ tsp baking powder

To Serve
2 tbsp cream cheese
Greek runny honey

Preheat your waffle machine and spray or brush the plates with a little oil. Meanwhile, mix the flour and baking powder together in a bowl.
In a jug, measure out the milk and then beat in the egg, oil, almond extract and honey.
Pour the milk mixture into the flour mix while whisking gently until you get a smooth batter. Allow to stand for 2-3 minutes to thicken slightly.
Pour the batter into the waffles machine and cook according to the machines instruction, until crisp and golden.
While the waffles are cooking, heat a large handful of blackberries until they are warm and just beginning to release their juice, but are not fully broken down.
Mix the cream cheese with a little runny honey and whisk until creamy (a spoon works fine).
Place one cooked waffle onto a plate, spread with half the cream cheese mixture and top with the warmed blackberries.
Drizzle with a little extra honey and enjoy. Repeat with the remaining waffle (I like to eat them separately so the second one doesn’t go soggy).
Makes 2 waffles


Johanna GGG said...

sounds delicious - if only you could have brought some greek yoghurt home too you could have dolloped some on top to feel like you were back on holiday

The Caked Crusader said...

HOw lovely! I am a big fan of greek yoghurt and blueberries, not tried blackberries!

Katie said...

Hi Johanna, That is exactly what I did do - I did use Greek honey from Greece! Yum

Elle said...

Now I'm craving waffles! No more blackberries left, but I bet blueberries and late harvest raspberries would work well, too. Fun that you kept the honey flavor going in both batter and topping.

Gluten Free Alchemist said...

I've never made waffles, but they sound really easy. My daughter loves them for breakfast, but I order GF ones that come from Australia (in bulk!). Think it is about time I invested in a new gadget..... Thanks for the recipe!!