Courtesy: Tina, Just Putzing Around the Kitchen
- 1-1/2 cups Ultimate Almond: Vanilla Almond Beverage
- 4 tbsp butter
- ¼ tsp kosher salt
- 1-1/4 cups gluten free flour (I used Pamela’s pancake and waffle mix)
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- 4 eggs, beaten
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
- 2 tbsp butter, melted
- ½ cup semisweet chocolate chips
- ½ to ⅔ cup Ultimate Almond: Original Almond Beverage
- 1 cup strawberries, sliced and hulled
- ½ cup granulated sugar
- 1 tbsp lemon juice
- ½ cup butter
- 1 cup brown sugar
- ½ cup heavy cream
- ½ tsp salt
To make your cinnamon-sugar topping:
- Mix sugar and cinnamon together in a shall plate or baking dish.
- Set aside until waffles are ready.
To make your chocolate sauce:
- Combine chocolate chips and almond milk in a microwave-safe mug or bowl.
- Microwave on high for 45 seconds, then stir mixture vigorously.
- Microwave in additional 20 second increments, as necessary (stirring vigorously between sessions), until your chocolate sauce is silky smooth.
To make your strawberry sauce:
- Place strawberry pieces and sugar in a small saucepan or pot over medium heat.
- Stir to coat each piece of strawberry with sugar. Mixture will quickly get juicier as the strawberry juices start to cook out.
- Allow mixture to come to a simmer, stirring frequently.
- Simmer for 5-8 minutes, then use a fork or potato masher to squish your cooked berries.
- Turn off your stove, then stir in your lemon juice.
- Allow strawberry sauce to cool slightly, then pour into an airtight container and refrigerate until ready to serve.
To make your caramel sauce:
- Melt your butter in a small saucepan over medium-low heat.
- Add brown sugar and cook for 1-2 minutes, stirring constantly.
- Add cream and salt and cook for 4-5 minutes, stirring constantly.
- Once the sauce starts to bubble and thicken, remove from your saucepan from the heat and pour the mixture into a bowl to cool.
- Let your sauce to cool to room temperature.
To make your waffles:
- Preheat and prep your waffle iron according to the manufacturer’s directions.
- Place your milk, butter and salt in a medium-size saucepan over medium heat. Cook until the butter is melted and the mixture begins to boil, stirring constantly.
- Remove the pan from the heat (leave the stove on), then add flour, sugar and cinnamon, stirring vigorously.
- Return the pan to the heat and continue to stir your batter vigorously for about 3 minutes. The batter will start pulling away from the sides of the pan and come together in a dough-like ball.
- Turn off your stove and remove from the pan from the heat. Allow the mixture to cool for about 3 minutes.
- Divide your dough into two pieces, and put one piece in a blender or food processor.
- Pour the beaten eggs on top and then add the rest of the dough.
- Pulse until the mixture is smooth and uniformly well-blended. The consistency should be slightly thicker than pancake batter.
- Using a measuring cup (or the cup that came with your waffle maker), scoop about ¾ to 1 cup of batter into your prepared waffle iron. Use an offset spatula to gently spread the batter into an even layer.
- Close the lid of your waffle iron and cook until done – I usually set my iron to level “4”.
- Carefully remove the waffle from the iron and place on a wire rack to cool slightly.
- Repeat with the remaining batter.
- Once waffles are all cooked, and allowed to cool slightly, melt your 2 tbsp butter and use a pastry brush to coat each waffle strip with the melted butter.
- Gently roll each waffle in your cinnamon-sugar mixture, pressing gently to ensure that the coating sticks.
- Serve churro waffles warm, drizzled with chocolate sauce.
- Or, cut waffles into small pieces that can be dipped into the three different sauces.