Waffles with Warm Peach Compote
Active Time: 30 minutes / Cook Time: 25-30 minutes (will vary with waffle makers)
Makes 3 waffles
- ½ cup almond milk
- 1 teaspoon apple cider vinegar
- 1 cup finely ground almond flour
- ½ cup tapioca starch
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- Small pinch of fine sea salt
- 1 egg
- 2 tablespoons maple syrup
- ½ teaspoon vanilla
- ¼ cup ghee, melted
- 2 peaches, peeled (if desired) and chopped (these should be the ripest peaches you can find!)
- 1 ½ tablespoons freshly squeezed orange juice
- In a small saucepan, combine the chopped peaches with the orange juice. Bring to medium heat. Once simmering, reduce heat to low and gently mash the fruit. The compote should be slightly chunky when done. Continue to cook for 10-12 minutes, stirring occasionally. Remove from the heat and transfer to a bowl.
- While the compote cooks, preheat waffle iron. In a large measuring cup, combine almond milk and cider vinegar. Set aside.
- In a large bowl, combine almond flour, tapioca starch, baking powder, cinnamon, and salt. Whisk to combine.
- To the measuring cup, add egg, maple syrup, vanilla, and ghee. Whisk well. Pour over dry ingredients and stir batter just until combined. Use 3/4 cup batter per waffle, or follow the manufacturer’s instructions for your waffle maker (watch your waffles, these do not take as long to cook as normal waffles!). Cook until golden brown.
- Serve one waffle per person, topped with the compote. Your leftover waffle can be stored, tightly wrapped, in the freezer or eaten within 3 days as a snack or substitute breakfast. Store any leftover compote in an airtight container in the fridge.
*If you do not have a waffle iron, you can use the batter to make pancakes, instead.