Tara Donne and Liza Jernow, the creative masters behind Wild Apple, are a food photographer-stylist team with more than a decade of experience eating and cooking gluten-free food. "We know firsthand that when you’re on a gluten-free diet it’s easy to turn your focus toward what’s lacking. Yet there are so many great things out there to enjoy!" they say on their site. Today Tara and Liza are sharing their Waffles with Fall Fruit. Look for more from Wild Apple here in the future.

Weekend mornings in autumn require a cozy breakfast to soften the crisp air outside. These waffles do just that, and they’re a perfect reason to sit at the table with good company, drink too much coffee, and gaze at the changing leaves. We use bourbon, butter, quince, and apples to complete this indulgent fall snuggle of friends and flavors. A Belgian waffle maker will give you roughly five waffles, while a regular waffle iron will make eight. Now dig out your wool socks and get to it.


Ingredients1 teaspoon whole flax seeds1/2 teaspoon psyllium husk power1/4 teaspoon chia seeds2 cups rice-based gluten-free all-purpose flour* (11 ounces)2 teaspoons sugar2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon fine sea salt1 1/2 cups buttermilk2 tablespoons melted butter, plus extra for cooking2 tablespoons sour cream1 teaspoon pure vanilla extractzest of 1 lemon*Use a mix that does not contain xanthan or guar gums. See Wild Apple's GF Basics for more info.

Preparation1. Heat the oven to 300 degrees. Place a sheet pan fitted with a wire cooling rack in the oven. In a clean coffee grinder, grind flax, psyllium, and chia seeds into a powder. Whisk to combine with flour, sugar, baking powder, soda, and salt in a medium bowl. Add buttermilk, butter, and sour cream, and whisk until smooth. Let sit for 15 minutes to allow the liquid to absorb into the flour and to activate the binding qualities of the ground seeds. Stir in vanilla and zest.

2. Heat your waffle iron. Butter hot iron and drop batter onto it, leaving a border of ½ inch on all sides. Close the iron and cook until golden brown and crisp. Repeat until all the batter is gone, adding more butter to the iron as needed. Place the cooked waffles on the sheet pan in the warm oven as you go. Serve waffles with Fall Fruit with Bourbon Maple and Butter, and a bowl of sour cream or crème fraîche.


Ingredients1 medium quince, cored, peeled and diced in 1/2-inch pieces2 medium apples, cored and diced in 1/2-inch pieces1/2 teaspoon fine sea salt1/4 cup unsalted high quality butter1/3 cup maple syrup3 tablespoons bourbon

PreparationOver medium low heat, melt the butter in a medium sized sauté pan. Add the fruit and salt, and cover, simmering until the fruit has softened, about 10 minutes. Carefully add the bourbon and let cook until evaporated, about 2 minutes more. Add the maple syrup and simmer until heated through and well combined, about 3 minutes more. Serve with waffles, crepes or pancakes.

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