Sourdough Waffles with Carmelized Peaches

These waffles are incredible light, crispy, and tangy. Note that the starter must be fed and fermented overnight, so get started the evening before you plan to cook them. Not only are the waffles gluten-free, I also make them without dairy. However, if you prefer richer waffles, you can use homemade yogurt (this page) in place of the coconut milk and melted unsalted butter instead of coconut oil. I serve these with caramelized peaches in the summer, but know that they can be topped with any fresh fruit or other caramelized fruits. I particularly love pears and apples. MAKES 10 WAFFLES

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1 The night before you are going to cook the waffles, whisk together the sourdough starter, brown rice flour, tapioca starch, coconut milk, lemon juice, and honey in a large bowl. Cover the bowl with plastic wrap and set aside for 8 to 12 hours at room temperature.

Step 2

2 When you are ready to cook the waffles, preheat a waffle iron. Uncover the bowl with the starter mixture and add the egg, coconut oil, lemon zest, vanilla, baking soda, and salt to the bowl; whisk until combined. The batter will start bubbling up immediately.

Step 3

3 Grease the waffle iron and pour in enough batter for one waffle, which will vary depending on the size of your iron. Cook until golden brown, 2 to 4 minutes. Repeat with remaining batter and serve hot.

Step 4

4 While the waffles are cooking, heat a sauté pan over medium heat, and add the butter and vanilla bean and seeds. Swirl the butter around, then add the peaches. Cook for 1 to 2 minutes on each side, or until soft but not falling apart. Serve on top of the waffles.