Who said gluten free food should be boring?
We all know the drill - summer bodies are made in winter - but every now and then we all deserve to treat ourselves.... just a little!
We promise these authentically Dutch, crunchy, syrupy little nuggets will hit the right spot on those days when you need a tiny cheat.
In love with all things Dutch? Check out our Delightfully Dutch Chefs box.
Gluten Free Stroopwafels (Dutch Syrup Waffles)
Recipe adapted from Kimi (Kimi Eats Gluten Free)
Prep time: 60 mins
Cook time: 25 mins
Total time: 1 hour 25 mins
Serves: 10 stroopwafels
Ingredients
For the Dutch waffles:
- 145g (1 cup) gluten free flour blend
- 35g (1/4 + ⅛ cup) caster sugar
- 1 heaped tsp (5g) dry active yeast
- 65g (4-5 Tbsp) unsalted butter (softened)
- 1 Tbsp milk (lukewarm)
- 1 medium egg (60g)
For the filling:
- 100g treacle/molasses syrup
- 60g brown sugar
- 50g unsalted butter
- ½ tsp ground cinnamon
Notes
Rest the dough for 45-60 mins in a warm place (or overnight in the fridge)
The dough for Dutch waffles as well as the caramel filling are quick to prepare. The preparation time is mostly consumed by the resting time which cannot be skipped as it is needed for the yeast to take action.
