I’m sure you could improve the flavor of this recipe by adding butter or sugar or by using a refined gluten free flour, but if you are looking for a truly clean and the best tasting gluten free blueberry waffles recipe, I really do think you would be hard pressed to improve on this one.

Eating Clean Should Taste Good

Eating clean is not always easy when you’re feeding children that know what a really unclean tasting waffle tastes like. Let me tell you, once we made these waffles, everyone was in agreement (even the 3 pre-teens in our home!) that these are the best waffles they’ve ever eaten.

They have become a new weekend request right next to the Banana Pancakes that we made last week that taste JUST LIKE banana bread. Yum.

CLEAN Gluten Free Blueberry Waffle Recipe

And what makes a gluten free waffle recipe “clean”? I’ve bullet-listed six key factors below:

#1: No refined gluten free flours. One of my biggest problems with so many gluten free recipes is that they use empty calorie, pro-inflammatory refined grain flours, many of which offer no more nutrition than sugar. To keep the nutrient-content high, I use a combination of gluten free oat flour and a root vegetable flour called cassava flour for this recipe. If you are not yet familiar with cassava flour you can read more about it in the blog post I did on my 10 new products to add to your clean eating grocery list.

#2: Dairy free. Just in case you are still on the fence as to whether dairy is a health food or not, here’s why we do NOT believe milk does a body good.

#3: No refined sugar. I probably don’t have to go into a lot of detail as to why refined sugar is not a clean food staple ingredient 😉

(Looking for a great waffle maker? This KRUPS Waffle Maker has been tremendous. The best part is that the waffle plates pop out and go right in the sink making clean-up a breeze! You can find it here.)

#4: Omega-3 boost. For this recipe I worked in plant-based omega-3’s from walnuts. But don’t worry, if you don’t like the idea of nuts in your waffles you won’t even taste the walnuts! That’s because I blend the walnuts with water in a high speed blender to make “whole” walnut milk. If you don’t have a high speed blender you can always substitute store-bought “whole” almond milk for the walnuts by eliminating both the walnuts and water from the recipe and using 1 3/4 cup “whole” almond milk.

#5: No refined oils. Again, just like we discuss in our Clean Cuisine book, refined oils are one of the worst pro-inflammatory/ empty calorie culprits in so many seemingly healthy gluten free recipes. You can read more about our clean eating “oil rules” here!

#6: Antioxidant boost. And finally, by using wild blueberries over conventional cultivated blueberries you significantly boost the antioxidant profile of the recipe. Not only do wild blueberries pack a much mightier nutrition punch compared to their cultivated cousins, their tiny size make them the perfect fit for just about any baked good recipe because they hold their form and maintain their flavor when cooked.

Pin this graphic to your Breakfast board for later!

Ok, let’s make some waffles. Trust me, you’ll be glad you did!

The Best Gluten Free Blueberry Waffle Recipe (No Dairy/ No Refined Sugar)

Author: Ivy Larson
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 servings 1x

Description

Crispy on the outside and soft and chewy on the inside, these really are the best gluten free blueberry waffles ever!

Scale

Ingredients

3/4 cup cassava flour
3/4 cup gluten free oat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 organic (pasture-raised eggs)
1 3/4 cups water
3/4 cup walnuts
2 tablespoons raw honey
1/2 teaspoon pure lemon extract
3 tablespoons melted extra virgin coconut oil
1 1/4 cup frozen wild blueberries (see notes below)

Instructions

In a large bowl, whisk together the flours, baking powder, baking soda and salt. In a high speed blender, add the eggs, water, walnuts, honey, lemon extract and melted coconut oil.
Stir the wet ingredients in with the dry.
Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now (if your waffle iron has a temperature/browning dial, set it to medium-high).
Once 10 minutes is up, give the batter one more swirl with your spoon. Pour about 1/2 cup batter onto the heated waffle iron, scatter on about 3 tablespoons of frozen wild blueberries (do not thaw!!), add a few more tablespoons of batter and then close the lid.
Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet.
(Keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve.) Repeat with remaining batter. Serve warm.