Churro Waffles with Chocolate, Strawberry and Caramel Dips

Churro Waffles with Chocolate, Strawberry & Caramel Dipping Sauces

Tina, Just Putzing Around The Kitchen

A gluten-free churro waffle recipe that reinvents the classic breakfast with a churro-style coating and three sweet dipping sauces: chocolate, strawberry, and caramel.

Ingredients

Waffle Batter

• 1 1/2 cups Vanilla almond beverage
• 4 tablespoons butter
• 1/4 teaspoon kosher salt
• 1 1/4 cups gluten-free flour (Pamela’s pancake and waffle mix was used)
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 4 eggs, beaten

Cinnamon-Sugar Topping

• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons butter, melted (for brushing)

Chocolate Sauce

• 1/2 cup semisweet chocolate chips
• 1/2 to 2/3 cup almond beverage (Original)

Strawberry Sauce

• 1 cup strawberries, sliced and hulled
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice

Caramel Sauce

• 1/2 cup butter
• 1 cup brown sugar
• 1/2 cup heavy cream
• 1/2 teaspoon salt

Instructions

To make the cinnamon-sugar topping

1. Mix the 1/2 cup granulated sugar and 1 tablespoon ground cinnamon in a shallow plate or baking dish. Set aside until the waffles are ready.

To make the chocolate sauce

1. Combine the semisweet chocolate chips and almond beverage in a microwave-safe bowl or mug.
2. Microwave on high for 45 seconds, then stir vigorously until smooth.
3. If needed, microwave in additional 20-second increments, stirring between each, until the sauce is silky and pourable.

To make the strawberry sauce

1. Place the sliced strawberries and sugar in a small saucepan over medium heat.
2. Stir occasionally as the fruit releases its juices and the mixture warms.
3. Bring to a gentle simmer and cook for 5–8 minutes, stirring frequently.
4. Use a fork or potato masher to break up the cooked berries, then turn off the heat and stir in the lemon juice.
5. Allow the sauce to cool slightly, then transfer to an airtight container and refrigerate until serving.

To make the caramel sauce

1. Melt butter in a small saucepan over medium-low heat.
2. Add the brown sugar and cook 1–2 minutes, stirring constantly.
3. Stir in the heavy cream and salt, and continue cooking 4–5 minutes until the mixture bubbles and thickens.
4. Remove from heat and pour into a bowl to cool to room temperature.

To make the waffles

1. Preheat and prepare your waffle iron according to the manufacturer’s instructions.
2. Place the almond beverage, butter, and salt in a medium saucepan over medium heat. Heat until the butter melts and the mixture begins to boil, stirring constantly.
3. Remove the pan from heat (leave the stove on). Stir in the gluten-free flour, granulated sugar, and cinnamon vigorously.
4. Return the pan to the heat and stir the mixture constantly for about 3 minutes, until the batter pulls away from the sides and forms a dough-like ball.
5. Remove from heat and let cool for about 3 minutes. Divide the dough into two pieces and place one piece in a blender or food processor.
6. Pour half of the beaten eggs over the dough in the blender, add the remaining dough, and pulse until smooth. The final batter should be slightly thicker than pancake batter.
7. Scoop about 3/4 to 1 cup of batter (or the amount recommended for your waffle maker) into the prepared iron. Spread gently into an even layer, close the lid, and cook until done. Repeat with remaining batter.
8. When waffles are cooked, place them on a wire rack to cool slightly. Melt 2 tablespoons butter and brush each waffle with the melted butter.
9. Roll the brushed waffles in the cinnamon-sugar mixture, pressing gently so the coating adheres.

To serve

1. Serve churro waffles warm. Drizzle with chocolate sauce or offer chocolate, strawberry, and caramel sauces for dipping.
2. For a fun presentation, cut waffles into strips or bite-sized pieces for dipping.
3. Enjoy immediately while the waffles are warm and the sauces are fresh.