Gluten-Free Amaranth and Cassava Belgian Waffles with Coconut Cajeta
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Gluten-Free Amaranth and Cassava Belgian Waffles with Coconut Cajeta
Gluten-Free Amaranth and Cassava Belgian Waffles with Coconut Cajeta

Ancient amaranth grain and tapioca starch provide the base for gluten-free waffles topped with a caramely, rich coconut-rum sauce.

Servings: 28 servings (1 serving = 8 oz)
Coconut Cajeta (Yield 7 cups)
INGREDIENT
WEIGHT
MEASURE
Coconut milk, canned
5 lb 8.00 oz
11 cups
Light brown sugar, packed
1 lb 7.50 oz
50 Tbsp
Kosher salt
0.50 oz
1 1/2 tsp
Vanilla, Mexican or Madagascar
1 oz
2 Tbsp
Rum, dark
3 oz
19 tsp
Waffles (Yield 28.5 cups)
INGREDIENT
WEIGHT
MEASURE
Water
3 lb
6 cups
Kosher salt
0.20 oz
3/4 tsp
Gluten-free amaranth
1 lb 4.00 oz
3 cups
Egg whites
1 lb 8.00 oz
21 each
Egg yolks
12.50 oz
21 each
Brown sugar, packed
3 oz
4 1/2 Tbsp
Butter, unsalted, melted
1 lb 2.00 oz
2 1/4 cups
Orange zest, packed
0.50 oz
1 Tbsp
Gluten-free baking powder
3.50 oz
6 Tbsp
Gluten-free cassava flour or tapioca starch
13.50 oz
3 cups
Gluten-free corn masa flour
14.50 oz
3 cups
Skim milk
3 lb 10.00 oz
7 1/4 cups
Coconut Cajeta
  1. Combine coconut milk, brown sugar and salt in a heavy saucepan or double boiler.
  2. Cook over medium heat and stir until sugar is dissolved.
  3. Increase heat to medium high and cook until reduced by half and thickened, about 15-20 minutes.
  4. Stir frequently to avoid scorching. Remove sauce from heat when mixture becomes caramel colored and sauce coats back of a wooden spoon.
  5. Let rest 5 minutes and then stir in the vanilla and rum, if using (for more coconut flavor, replace the rum with 1 Tbsp coconut extract).
Waffles
  1. Heat water and salt to a boil; add amaranth. Simmer uncovered over low heat until liquid is absorbed.
  2. Remove from heat and set aside to cool.
  3. Beat egg whites in a clean mixer bowl on medium speed with a wire attachment until the egg whites form soft peaks.
  4. In a separate 20 quart mixer bowl, blend egg yolks and brown sugar with a paddle attachment on low speed until the sugar starts to dissolve in the eggs, about 4-5 minutes.
  5. Add melted butter, orange zest, baking powder, cassava and masa flours and cooked grains; blend on low speed to hydrate the grains.
  6. Add milk and mix for another minute on low speed.
  7. Remove bowl from mixer and fold in beaten egg whites using a rubber spatula (be careful not to deflate the whites) but incorporate fully into the batter.
  8. Keep batter refrigerated until ready to use.
  9. Stir batter once or twice before portioning each 8 oz ladle onto the preheated Belgian waffle iron.
  10. Lightly spray nonstick waffle iron with nonstick cooking spray.
  11. Ladle 8 oz of waffle batter onto center of hot waffle iron (waffle irons vary in size; check manufacturer's directions for recommended amount of batter).
  12. Close lid of waffle iron; bake 4 to 5 minutes or until steaming stops.
  13. Remove waffle and serve with Coconut Cajeta.

  • For a speedy version of the coconut cajeta, combine 2 cans cajeta sauce, 1 can coconut creme and 1 Tbsp dark rum. Stir together well and refrigerate until ready to serve. (yields 4 1/2 cups)
  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
View Recipe Instructions

Nutrition Information

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Serving Size:
8 oz
Calories
690
Calories from Fat
350
% Daily Value
Total Fat
39g
60%
Saturated Fat
27g
137%
Trans Fat
1/2g
Cholesterol
180mg
59%
Sodium
660mg
28%
Total Carbohydrate
73g
24%
Dietary Fiber
3g
13%
Sugars
34g
Protein
12g
Vitamin A
15%
15%
Vitamin C
2%
2%
Calcium
40%
40%
Iron
25%
25%
Exchanges:
1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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