Karen's Irish Soda Bread Waffles

5 from 1 vote

Karen's Irish Soda Bread Waffles

All the flavor and crunch of Irish Soda Bread - but delicious Waffles! Buttermilk based waffles with a boost of Caraway Seeds and Raisins - great for breakfast, brunch, or the ultimate snack. Use Regular Gluten Free Flour.

Prep Time10

Cook Time12

Total Time22

Course: Breakfast, brunch, Snack

Cuisine: American

Keyword: gluten free waffles, Irish soda bread waffles, waffles

Servings: servings

Author: Karen Sheer a zest for life

Equipment

1 waffle iron 7" surface

Ingredients

2 large eggs I use pasture raised
2 1/2 tablespoons pure cane sugar
3 tablespoons neutral oil such as expeller pressed safflower
3 tablespoons unsalted butter melted (I use organic)
2 cups buttermilk
1/2 teaspoon pure vanilla
2 cups PLUS 2 tablespoons flour I used gluten free Bob's Red Mill 1 to 1
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
2 teaspoons caraway seeds
3 tablespoons raisins (or currants) raisins; chop with oiled sharp knife

Instructions

Make the Waffle Batter:

ADD first 6 ingredients to a large bowl - eggs through vanilla. Blend well with a wire whisk until smooth.
Add the last 7 ingredients - flour through raisins to the bowl (if using raisins, cut into smaller pieces with an oiled knife.)
Blend with the wire whisk until a nice batter is formed. Does not to be all that smooth; no large lumps. Let stand while you heat up the waffle iron.

Make the Waffles:

If you like MORE raisins - add a few cut raisins to the waffle iron BEFORE the batter - the raisins will appear on top of the waffles... that's a nice look!
Make sure your waffle iron is clean. Brush liberally with oil - close and let heat up. Add a 4 ounce portion of the batter to the iron (I use a 4 ounce laddle.) Close and let the batter cook. Do not peak too soon, only when you can see they are golden. Cook until a nice browned color is achieved and the waffles seem cooked through. Remove to a paper towel lined plate.
Continue with the next 3 waffles, oiling the iron before each addition.
Serve the waffles with PURE maple syrup and enjoy.

Tips:

These waffles freeze well! Just wrap them tightly in waxed paper and seal in a plastic ziplock type bag or container.
Waffles can get soggy when they stand for long. Broil them 6" from the heat source on a foil lined tray until just crisped.

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition