Don’t you just love when a favorite item or brand of yours is actually gluten free, and provides the information on their website! I know I do. I get abnormally excited over something that most would consider small, but to me its all about the small things in life. I’ve always been a fan of Frito-Lay’s products however, I never realized how many of them are gluten-free! Check out their recently updated list here. I think you will be presently surprised. This was brought to my attention by the National Foundation For Celiac Awareness (NFCA) when they asked if I would like to be a recipe tester for some of the new products.
I was assigned the Frito Waffles with Mascarpone and Warm Strawberry Compote. I had the option of changing up the recipe if I so desired to, however I rather liked it just as it was. The waffles were more on the savory side, but topped with the Mascarpone and Strawberry Compote made them a sweet-savory treat. I made these for my neighbor and myself whose respective other halves are away for the summer and she was recently told from her doctor that she needs to avoid gluten and wheat. They not only would be great for dinner but they made a mighty delicious dinner 🙂
In addition to my recipe and post check out the NFCA’s page for additional recipes and bloggers: http://www.celiaccentral.org/frito-lay/recipes/
Keep reading to learn how you can win your own Frito-Lay products!!
175 grams (about 1 1/4 cups millet flour)
50 grams (3/4 cup) crushed Fritos® Original corn chips
1 tablespoon golden flaxmeal
1 tablespoon baking powder
1 cup milk
3 large egg yolks
1 teaspoon vanilla extract
1/3 cup melted butter
1/4 cup honey
3 large egg whites
1 pound strawberries, hulled and quartered
1/4 cup sugar
2 teaspoon cornstarch
1 teaspoon vanilla
Combine flour, corn chips, flaxmeal, baking powder, milk, egg yolks, vanilla, butter and honey
in a blender container. Blend until smooth. Beat egg whites in a medium bowl until they form
soft peaks. Fold flour mixture into beaten egg whites until incorporated, being careful not to
deflate egg whites.
Pour about 1/2 cup of batter onto greased, heated griddle and cook until waffle is done,
according to manufacturer’s instructions. Repeat with remaining batter.
Combine strawberries, sugar, cornstarch and vanilla in a medium saucepan. Heat over medium
heat until juicy and thickened, stirring often.
Serve waffles with mascarpone cheese and warm strawberries.
Yield: about 9 waffles.
To make these a little sweeter – maybe add a tablespoon of sugar
This recipe was pretty easy and quick to make. Again this is great for breakfast or dinner. Who doesn’t love breakfast for dinner? I know I do!
I ended up eight large waffles
My waffle maker is old (very old) so they came out a bit darker than I had hoped.
The strawberries and Mascarpone are fantastic on this – don’t add anything to the cheese, just add a dollop on top of the waffles and then top with the strawberry compote.
Head on over here to enter for your chance to win a prize package from Frito-Lay!