Raspberry Champagne Waffles

raspberry champagne waffles

Well, I am not sure about you, but I started off 2018 with bang! Let me tell you, my first meal of the new year was all that and then some.

**Happy New Year friends!**

I think my goal this year is to start putting champagne in all my waffles. Here’s the thing- we all love waffles. Most of us like champagne. So together- they’re magical. It’s just a fact. And in fact, I didn’t think that I could love waffles any more, until now. You guys, I replaced all the almond milk with raspberry champagne. Mind.Blown. Here’s the other thing. I am one of those people that actually doesn’t even really like alcohol haha #boring. But I got this wild idea of disguising the taste in sweet + delicious waffles, and while there’s still the hint of raspberry champagne, it’s not overbearing and it makes for some super scrumptious waffles.

raspberry champagne waffles

So now that I have your attention, let’s just get right down to it! I hope you like them, share them (even though you might not want to), and comment below if you try them. I pray this year is a happy + healthy year for all of you.

raspberry champagne waffles 

Raspberry Champagne Waffles

Course: Breakfast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min

Ingredients

  • 2 cups raspberry champagne (I used Verdi)
  • 2 cups flour (I used Bob's Redmill 1:1 Gluten Free Baking Flour)
  • 1/2 cup oat flour (or whole oats ground into flour)
  • 3/4 cup almond flour
  • 1.5 tbsp arrowroot flour/starch
  • 1/2 tsp salt
  • 1.5 tbsp baking powder
  • 3 tbsp sugar
  • 1/4 cup unsweetened applesauce
  • 1 tsp pure vanilla extract
  • 1/4 cup butter (melted) (I used Earth Balance Vegan butter)
  • 30 raspberries (sliced in half)

Optional

  • blueberries
  • blackberries
  • pomegranate seeds
  • strawberries
  • powdered sugar

Instructions

  1. Heat your waffle iron

  2. In a medium-large bowl, whisk all the dry ingredients together, then add the wet and mix until well combined (save the raspberries for the very last step).

    **NOTE: I add the butter in last so that it doesn't harden back up

  3. Gently fold in the raspberries

    **NOTE: Save some for garnishing if desired

  4. Spray your waffle iron with coconut oil (or other non-stick spray)

  5. Depending on which waffle iron you have, add 1/4 cup of batter to each waffle well and bake until golden on the outside

  6. Serve garnished with fresh berries and sprinkled powdered sugar or maple syrup

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