Spicy Gluten-Free Chicken and Cheddar Waffles with Blackberry Maple Syrup
Sweet and spicy, these crispy gluten-free waffles are a savory partner for grain-free chicken tenders and a delicious spicy blackberry maple syrup.
Course
Breakfast, Main Course
Keyword
breakfast, gluten free, grain-free
AuthorAngela Sackett | Everyday Welcome
Ingredients
Syrup:
1cuppure maple syrup
1teaspoonancho chili powder
¼teaspoonred pepper flakes
4blackberriesplus additional to serve
Chicken:
2poundschicken tenders
Zest and juice of 1 orange
¼cupcoconut flour
¼cupalmond flour
1teaspoonsmoked paprika
1teaspoonminced garlic
Waffles:
2 ¼cupgluten free baking flour
½teaspoonrosemary
½teaspoonthyme
1cupshredded sharp cheddar cheese
1tablespoonbaking powder
¼teaspoonsea salt
1stick softened butter
1tablespoonmaple syrup
3eggs
1 ¾cupsalmond milk
Directions
For syrup:
Muddle blackberries in the bottom of a glass serving jar.
Add spices, then maple syrup, and stir briskly to thoroughly combine.
Warm in microwave for 1 minute, and set aside until ready to serve.
For chicken:
Place chicken in a large shallow baking dish. Drizzle with juice from orange and season liberally with salt and pepper; set aside.
In a shallow dish, whisk together orange zest, ½ cup coconut flour, ½ cup almond flour, smoked paprika and minced garlic; set aside and preheat oven to 400 degrees.
To make waffles:
In a large bowl, sift together flour, orange zest, baking powder, and salt.
Using an electric mixer in a separate bowl, beat together butter and maple syrup.
Gradually add flour blend and milk, alternating in three batches.
Pour into waffle maker and bake (see note).
Store on a baking sheet in a warm oven while preparing chicken.
Line a baking sheet with parchment paper.
Gently shake each chicken tender and press each side into reserved flour mixture.
Place on parchment lined baking sheet and bake for twenty minutes, flipping at ten minutes to allow each side to brown.
To serve: Top each waffle with a warm chicken tender or two and a handful of blackberries.