Simple gluten-free, nut-free, and vegan buckwheat waffles with a full-flavored fig, maple, tahini compote to take this breakfast over the top! These waffles will be your new favorite weekend breakfast or brunch recipe!
I have a thing for figs. It’s not even that I eat them often, especially not fresh (those babies are expensive!). One of those foods I’ve always just love the “idea” of and I think look so lovely in recipes. Figs evoke “elegance” and deeply sophisticated tastes. I also just like the word…Fig. It’s funny, but I think it suits a fig well. I guess you can’t neglect the fact that there are multiple types of figs. We have Adriatic (or White) Figs, Black Mission Figs, Brown Turkish Figs, Calimyrna Figs, and Kadota Figs.
They each have their distinct qualities and subtleties in flavor, but all are lovely and perfect sweet or savory. The typical person probably has only had dried figs or you know…Fig Newtons. Since I was trying to be a bit more economical here and covering all seasonal availability, dried mission figs it is! I got a big bag and actually used them for a different recipe and had a bunch of dried fig puree leftover which seemed like the perfect addition to some WAFFLES!
I made a nice hearty buckwheat waffle, kept it simple with just a flax egg, but that fig compote is what takes it over the top and makes it something special to eat for a fantastic weekend breakfast! Just some warmed pureed figs mixed with that deep nutty tahini taste and some subtlely sweet maple syrup to tie it all together! To get the dried figs into a pureed form, you soak them for a few hours or until they become “bloated”, then just pop them in a processor or blender!
Who could ever say no to a big ole’ crispy gluten-free vegan waffle with one standout topping? Elevate those “toaster waffles” and make some homemade with a unique twist on the topping! Homemade waffles are great to freeze too and the topping it freezable, but also stays good in the fridge for a few weeks! This recipe is single-serve of course, but you can easily double, triple….maybe make a dozen?
Buckwheat Waffles with Fig, Maple, Tahini Compote
- For The Waffle:
- 3 TB Buckwheat Flour
- 3 TB Gluten-Free All-Purpose Flour
- ½ Tsp Baking Powder
- 1 TB Roasted Flax Seed + 3 TB Water (let sit for a few minutes)
- ½ Tsp Pure Madagascar Bourbon Vanilla Extract
- ½ Tsp Cinnamon
- ¼ Cup + 2 TB Water
- For The Compote:
- ¼ Cup Pureed Dried Figs
- 2 TB Pure Maple Syrup
- 1 TB Tahini
- 1 TB Water
- ¼ Tsp Cinnamon
- Roasted Flax Seeds (optional topping)
- Toasted Sesame Seeds (optional topping)
- Preheat your waffle iron while you prepare the waffle batter.
- In a bowl, combine all the waffle ingredients and mix well.
- Pour the batter in the waffle maker and let cook while you mix together the compote.
- In a bowl, combine the compote ingredients, microwave for 30 seconds to warm, and then mix it together to combine.
- When the waffle is done, remove and top with the compote and sprinkle on some sesame seeds and flax seeds! Enjoy!
Ready for some fancy waffles for one fabulous breakfast? The most important meal of the day deserves something super delicious! You better believe I brought my favorite (seriously the best!) waffle iron down to school with me! When I don’t feel like pancakes, I go with waffles! Same recipes, just different cooking method! Buckwheat, figs, tahini, maple….flavor heaven!
So tell me:
+ Favorite thing to make with figs?
+ Fresh or dried? (Trader Joe’s has fig jam!)
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