Balsamic Roasted Berries
2 cups strawberries, stems removed and halved
1 cup blackberries
1 cup raspberries
1 tablespoon balsamic
1-2 tablespoons tapioca starch
Gluten-Free Chocolate Chestnut Waffles
¼ cup and 2 tablespoons chestnut flour
¼ cup oat flour*
3 tablespoons sweet rice flour
3 tablespoons tapioca starch or tapioca flour
¼ cup dutch-processed cocoa powder
1 teaspoon baking powder
¼ teaspoon fine sea salt
3 tablespoons sugar
½ cup and 2 tablespoons whole milk, room temperature
2 eggs, whites and yolks separated
½ teaspoon pure vanilla extract
3 tablespoons unsalted butter, melted and cooled
Optional: 2-3 tablespoon powdered sugar, for serving
Preheat the oven to 400°F. Toss the berries, balsamic, and tapioca starch together in a small oven-safe glass baking dish and roast for 20-25 minutes, until the berries have softened and the sauce begins to thicken, stirring occasionally. Meanwhile, heat your waffle iron. In a medium bowl, sift the chestnut flour, oat flour, sweet rice flour, tapioca starch, cocoa powder, baking powder, and salt. Set aside. Whisk together the milk, egg yolks, vanilla extract, and melted butter in a small bowl. Set aside. Using a stand mixer or an electric mixer, beat the egg whites until they become thick and foamy, about 2 minutes. With the mixer still running, slowly pour in the sugar, one tablespoon at a time, and beat until stiff shiny peaks form. Add the milk mixture to the dry ingredients and whisk until thoroughly combined.
Gently fold the whipped egg whites into the batter until just combined – do not over mix. If using an electric waffle iron, cook waffles according to manufacturer directions, lightly spraying the iron with canola oil. If using a stovetop waffle iron, be sure to heat up both sides for at least 3 minutes on medium heat. Lightly spray the top and the bottom of the waffle iron with canola oil. Pour ¾-1 cup of batter into the middle of the waffle iron and cook

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