Out of all the holidays meals throughout the year, I look forward to Christmas breakfast the most. Its one of the holidays where you get to eat a decadent breakfast like these Gluten Free Eggnog Waffles with Warm Bourbon Cranberry Compote, lounge in your pajamas all day long, and, well, just be lazy all day.
Almost every year I made ooey gooey cinnamon rolls for Christmas breakfast. I have gotten up really early to start the dough, I have made quick rise and I have made overnight ones. Time consuming any way I make them, but oh soo good. This year I am going for a little easier, way less time consuming and still as good. Waffles are a huge hit with my kids and their eyes will be as wide as saucers when they see me make these because of the amount of whipped cream that I will add to them. As far as my kids are concerned waffles are merely a vessel for holding as much whipped cream as possible.
Waffles are a staple in my house because I will make large batches of them and freeze and quickly reheat for busy school mornings. I have been making them gluten free for a long time now and they are just as good as regular all purpose wheat flour ( very hard to tell the difference) and the reheat perfectly. We aren’t gluten intolerant nor do we have celiac disease, but I have a lot of friends that do so I started experimenting with making recipes gluten free so I could accommodate my friends. Turns out I love the taste and texture of gluten free items so we rotate them in our diet. Variety is a good thing!
I think when it comes down to breakfast sweets I much prefer waffles over pancakes, french toast and crepes. French toast is probably my least favorite, never my first choice when ordering at a restaurant. I love big, fat Belgian waffles with fruit and always with whipped cream. And GOOD coffee. Breakfast or brunch always needs good coffee. And my cups of coffee on Christmas day may or may not have booze in it all day.
- ¾ c millet flour
- ¾ c sweet white rice flour (finely ground)
- ½ c potato starch
- ½ c tapioca starch
- ½ tsp xanthan gum
- ¼ c sugar
- 3 t. baking powder
- 1 t. baking soda
- 1 tsp ground nutmeg
- ¼ t. salt
- 3 large eggs separated
- 2 c. egg nog
- ⅓ c. butter or coconut oil melted and slightly cooled
- 2 t. vanilla
- 12 ounces fresh cranberries
- ¾ c sugar
- ¼ c apple juice
- ¼ c water
- ¼ c bourbon
- 1 ½ c Heavy Cream
- ⅓ c powdered sugar
- 1 tsp vanilla extract
- ½ tsp freshly ground nutmeg
- Combine all the compote ingredients in a sauce pan over medium heat and simmer on low 15- 20 min. Keep warm until ready to serve.
- Preheat waffle maker and prep with oil. I prefer using coconut oil.
- In a bowl combine the dry ingredients (flour through the salt) and whisk well.
- In a small bowl whisk the egg yolks, vanilla and egg nog and whisk. Slowly add in the melted butter ( or coconut oil) and mix. Add this to the flour mixture and mix well.
- Beat the egg whites to medium-stiff peaks. Fold into the batter until only a few white streaks remain.
- Scoop about ⅓ cup batter for each waffle and cook according to waffle maker instructions.
- Keep warm on a baking sheet in an oven on lowest temperature until ready to serve.
- Combine the heavy cream, powdered sugar and vanilla and whip until stiff peaks form. Keep chilled
To make with regular flour just substitute 2½ cups of all purpose flour for the flours and starches and omit the xanthan gum
You can sub buttermilk, almond milk or coconut milk for the eggnog if eggnog isn’t your thing
Now all I have to do is keep my husband from drinking all the eggnog before I make these in a few days. I had no idea he loved the nog as much as he does. I might just have to hide it from him. I am not a fan of drinking it but I love baking with it. Like my pumpkin eggnog pie I made. I got a few emails from people that made it and loved it. One just really can’t go wrong when baking with bourbon and eggnog.
Oh and of course this meal goes great with bacon. Bacon goes great with everything. Just like wine.