Our gluten-free friends at Wild Apple shared this breakfast recipe with us, and it’s still our go-to for a lazy Sunday morning. Vanilla and lemon zest add an interesting touch, with the fall fruit combined with bourbon, maple syrup, and butter makes for a perfectly tasty topping.

Dara Donne and Liza Jernow, the creative chefs behind Wild Apple, are a food photographer-stylist team with more than ten years of experience eating and cooking gluten-free food. "We know from our readers that when you’re on a gluten-free diet it’s easy to turn your focus toward what’s lacking in your diet. Yet there are so many great things out there to enjoy!" 

Weekend mornings in autumn require a healthy breakfast to soften the cold air outside. These waffles do just that, and they’re a perfect reason to sit at the table with your loved ones, drink some coffee, and look at the changing leaves. We use bourbon, butter, quince, and apples to complete this indulgent fall mix of friends and flavors. A Belgian waffle maker will give you roughly five waffles, while a regular waffle iron will make eight. 

WAFFLES

Preparation

1. Heat the oven to 300 degrees. Place a sheet pan fitted with a wire cooling rack in the oven. In a clean coffee grinder, grind flax, psyllium, and chia seeds into a powder. Whisk to combine with flour, sugar, baking powder, soda, and salt in a medium bowl. Add buttermilk, butter, and sour cream, and whisk until smooth. Let sit for 15 minutes to allow the liquid to absorb into the flour and to activate the binding qualities of the ground seeds. Stir in vanilla and zest.

2. Heat your waffle iron. Butter hot iron and drop batter onto it, leaving a border of ½ inch on all sides. Close the iron and cook until golden brown and crisp. Repeat until all the batter is gone, adding more butter to the iron as needed. Place the cooked waffles on the sheet pan in the warm oven as you go. Serve waffles with Fall Fruit with Bourbon Maple and Butter, and a bowl of sour cream or crème fraîche.

Ingredients

1 teaspoon whole flax seeds

1/2 teaspoon psyllium husk power

1/4 teaspoon chia seeds

2 cups rice-based gluten-free all-purpose flour* (11 ounces)

2 teaspoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 1/2 cups buttermilk

2 tablespoons melted butter, plus extra for cooking

2 tablespoons sour cream

1 teaspoon pure vanilla extractzest of 1 lemon*Use a mix that does not contain xanthan or guar gums. See Wild Apple's GF Basics for more info.

FALL FRUIT WITH BOURBON, MAPLE, AND BUTTER

PreparationOver medium low heat, melt the butter in a medium sized sauté pan. Add the fruit and salt, and cover, simmering until the fruit has softened, about 10 minutes. Carefully add the bourbon and let cook until evaporated, about 2 minutes more. Add the maple syrup and simmer until heated through and well combined, about 3 minutes more. Serve with waffles, crepes or pancakes.

Ingredients

1 medium quince, cored, peeled and diced 1/2-inch pieces2 medium apples, cored and diced 1/2-inch pieces1/2 teaspoon fine sea salt1/4 cup unsalted high quality butter1/3 cup maple syrup3 tablespoons bourbon

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