pomegranate pistachio waffle GF


3/4 cup pistachios, chopped (pecans would also work well)
1/3 cup pomegranate arils
1 1/2 cups Gluten Free Flour Blend or AP Flour
1/3 cup sugar
1/2 teaspoon salt
2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1 1/2 cups buttermilk
2 teaspoons pure vanilla extract
2 tablespoons butter, melted and cooled
1/4 cup vegetable shortening, melted and cooled


Blend the flour, sugar, salt, baking powder and baking soda in a large bowl. Thoroughly whisk the egg, buttermilk and vanilla in a separate bowl. Add the egg mixture, melted butter and shortening into the dry ingredients and stir until just combined. (The batter will be lumpy.)

Heat the oven to 200 F. Preheat a waffle iron and brush with melted butter. Ladle about 1/2 a cup of batter into the iron (or appropriate amount for your waffle iron) and sprinkle with 2 tablespoons pistachios and 1/2 tablespoon pomegranate arils. Cook until golden brown, then transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Serve topped with butter & maple syrup or pomegranate syrup & arils.

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