I love reading cookbooks because it gives an eye into the kitchen of someone else. You can tell ingredients or combinations a person favors. It can be telling about their past, what they’ve experienced, and the things they love. Sorghum syrup is one of those items you might see in my kitchen. It all started with my family’s rye bread recipe. Since it lived in my kitchen, I started to use it more mostly in breakfast recipes. It’s a unique taste but it pairs well with strawberries. It is also a lovely companion for the flavor of these cornmeal waffles.
Gluten-Free Cornmeal Waffles with Sorghum Rhubarb
Sweet, spring waffles featuring a gluten-free cornmeal base for the waffle and just-roasted strawberries.
- 1/2 cups (50 g) oat flour
- 1/2 cup (80 g) cornmeal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 cup whole milk
- 2 large eggs
- 2 tablespoons melted butter, slightly cooled
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 2 to 3 cups halved strawberries
- 2 tablespoons sorghum syrup see note
- Pinch of salt
- Hemp Seeds
- Sorghum/Maple Syrup
- In a large bowl, combine the dry ingredients for the waffles. In a separate bowl, whisk together the milk, eggs, butter, sugar, and extract. Let sit for 10 minutes and preheat the waffle iron.
- Preheat oven to 400˚F. Rinse, core, and slice strawberries in half. Place in a roasting and and toss with sorghum syrup and salt. If the syrup is too thick, heat it slightly like you would honey. Roast for 15 minutes until the strawberries are tender but still hold their shape. It’s best to time it so that the waffles and strawberries are ready at the same time.
- Make waffles according to the directions of your square or belgian waffle maker. Using about half the batter per waffle batch or just eyeball to see what feels right.
- When waffles are done, top with roasted strawberries and sorghum, butter if desired, and seeds/nuts as desired.
by Erin Alderson
Tips & Tricks: If you’re trying to make waffles ahead of time. Cook the strawberries in a sauce pan with the sorghum and a bit of butter right before serving and use your oven at 200˚F to keep your waffles warm.
Nutrition: see the information.
|Amount Per Serving||As Served|
|Calories 304 kcal Calories from fat|
|% Daily Value|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Waffles are like pancakes, they are amazingly resilient to change. Swap the flours, milk, and toppings to whatever you might have on hand. You could even make vegan waffles.
Rhubarb: Add rhubarb or replaced the strawberries with equal parts rhubarb. During the summer months, use fresh blackberries or blueberries- just be prepared to cut down on the roasting time.
Flour mixture: Use white whole wheat, spelt, or einkorn flour in place of the oat flour. Be sure to weigh the flour instead of measuring as oat flour isn’t 1:1.
Maple/Molasses: Can’t find sorghum syrup? Use maple syrup or molasses in place of the sorghum.
Strawberries are up there as my favorite fruit. The first bite of a red, ripe strawberry is what I image spring as a whole might taste like if I could take a bite. I tend to keep strawberries on hand primarily for oatmeal and yogurt toppings but occasionally I like to roast or cook strawberries for a breakfast or dessert treat.