Making homemade brunch on Saturday mornings has quickly become one of my favorite things to do - as it breaks the weekly routine of simple, no frills cereal breakfasts. Given that we have an awesome Belgian waffle maker gives me all the more motivation, as I decided to make sweet Belgian waffles two ways - one gluten free and the other regular, for us wheat lovers.
While I usually make these waffles on the savory side (see my previous preparations), these particular ones were going to be sweet and indulgent - topped with homemade apple compote that I made with leftover Rainier apples. The method is quite simple and something I already used when I made these pancakes the other week, simply involving thinly sliced apples sprinkled with cinnamon and some brown sugar and then cooked on low for about 15 minutes. I threw in some toasted pecans on top too, infusing a bit of texture into each bite.
Here's the simple recipe I used that comes from the Food Network website by way of Emeril Lagasse. For the gluten free variety, I simply substituted the all purpose flour for Bob's Red Mill corn flour and it worked just fine. Hope you enjoy it during the weekend - or anytime!