When I traveled to Oslo a few years ago, I loved the heart-shaped waffles that seemed to be available everywhere. (Read all about the trip here!) I was able to recreate the experience at home using this fabulous recipe from Bon Appétit, but I was also interested in a gluten-free option. This recipe (very loosely based on this one) is THE option! The waffles are crispy and light and really just perfect in my opinion. If you don’t have a heart-shaped waffle iron, a regular one will be fine!
Norwegian Heart Waffles (gluten free)
- 2 cups almond flour
- 1 cup tapioca starch (If you don’t have tapioca flour, try substituting 3/4 cup cornstarch.)
- 4 tsp baking powder
- 1 tsp kosher salt
- 2 eggs
- 1 cup buttermilk (or sub 1 cup milk, almond milk, oat milk, etc. + 2 tsp vinegar)
- 2 Tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/4 cup (1/2 stick) butter, melted, plus a little extra for the waffle iron
- gjetost (Norwegian goats milk “brown cheese,” I used Ski Queen brand), sour cream, and strawberry preserves, to serve
- In a large bowl, mix together the almond flour, tapioca starch, baking powder, and salt. In a small bowl, mix stir together the eggs, buttermilk, maple syrup, and vanilla extract, making sure everything is well blended. Pour the wet ingredients into the bowl large bowl with the dry ingredients and stir until just combined. Stir in the butter being careful not to over mix.
- Preheat the waffle iron and brush with butter. Cook the batter in the waffle iron according to the instructions that came with the iron. Serve waffles with sour cream, strawberry preserves, and gjetost. Mmm!
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