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churro waffles recipe
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Churro Recipes With Chocolate, Strawberry & Caramel Dipping Sauces

From Tina of Just Putzing Around The Kitchen, this gluten-free churro waffles recipe takes the classic breakfast to a whole new level, complete with three scrumptiously sweet sauces.
Course: Breakfast
Cuisine: American
Keyword: chocolate recipes, churro waffles, gluten-free breakfast recipes, gluten-free waffles
Author: Tina, Just Putzing Around The Kitchen

Ingredients

Waffle Batter

  • 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

Cinnamon-Sugar Topping

  • ½ cup granulated sugar
  • 1 tbsp ground cinnamon
  • 2 tbsp butter, melted

Chocolate Sauce

  • ½ cup semisweet chocolate chips
  • ½ to ⅔ cup Ultimate Almond: Original Almond Beverage

Strawberry Sauce

  • 1 cup strawberries, sliced and hulled
  • ½ cup granulated sugar
  • 1 tbsp lemon juice

Caramel Sauce

  • ½ cup butter
  • 1 cup brown sugar
  • ½ cup heavy cream
  • ½ tsp salt

Instructions

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.

To serve:

  • Serve churro waffles warm, drizzled with chocolate sauce.
  • Or, cut waffles into small pieces that can be dipped into the three different sauces.
  • Enjoy!