Golden Flax Waffles with Apricot Conserve

These waffles are light and crisp with a touch of warmth from the cinnamon and cloves.  They were the perfect vehicle for Frog Hollow Farm’s Apricot Conserve and a drizzle of Lyle’s Golden Syrup.  This is what I shared for breakfast with my family on this Mother’s Day morning.  Of course there was plenty of  Applewood Smoked Bacon, hot coffee and handmade cards from my two favorite snugglers.  The only thing that could have made this morning more perfect would have been sharing it with the two women who give me endless love, support and strength….my mom and mother-in-law.  I count my lucky stars everyday that I get to learn from these beautiful women.  I wouldn’t be the mother I am today without them.

Happy Mother’s Day.  I hope you all get to enjoy good food and laughter with your loved ones.

Golden Flax Waffles with Apricot Conserve

  • 1 3/4 cups of All-Purpose Gluten-Free Flour Mix (click here to see my mix)
  • 1/4 cup ground golden flax
  • 1 tablespoon baking powder (if baking corn free, see my notes)
  • 2 tablespoons sugar
  • 1/4 teaspoon xanthan or guar gum
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • generous pinch ground cloves
  • 2 teaspoons vanilla extract (if baking corn free, see my notes)
  • 3 large eggs
  • 4 tablespoons canola oil or Butter (if you eat dairy)
  • 1 cup milk or milk substitute

—-> Preheat waffle iron.

—-> Add all dry ingredients (Flour through Cloves) to a large mixing bowl and stir to combine.

—-> Add the remaining wet ingredients and mix thoroughly for about 1 minute.  I mixed by hand with a large wooden spoon.

—-> Cook in batches on hot iron.  For crisp waffles, serve immediately with toppings of choice.  Today we made ours with a drizzle of Agave Syrup and Apricot Conserve from Frog Hollow Farm.

—-> I keep mine warm and crisp in a toaster oven set to warm.

*  These waffles keep extremely well in the freezer.  For reheating I place frozen waffles in my toaster oven and toast until hot and crisp.


31 thoughts on “Golden Flax Waffles with Apricot Conserve

  1. Happy Mom’s Day to you Daughter and thank you for the lovely tribute. I love to see what you come up with every week! Amazing photo also! Hope your day was special and full of great things…..Love and Hugs!

    • Thanks for stopping by. I love cooking and baking with flax in recipes. I am especially fond of the flavor that golden flax adds to baked goods.

  2. I adore Frog Hollow Farm’s apricot conserve. Its delicious. I even spoon it onto bread.
    …And the waffles sound glorious.

    • Thank you for stopping by. Yes, I’m completely obsessed with the stuff and have been known to spoon it on to just about anything that will hold still.

  3. I havn’t had a waffle in years (not sure why…always opt for the pancakes I guess)…but now you have me craving them. Absolute perfection here with the dusting of sugar and apricot jam. Really beautiful. Can’t wait to give this a try.

  4. Those look absolutely wonderful! Such a beautiful photo, and wonderful idea to put flax in it! A great way to get some extra nutrients in there :)

  5. We made these this morning and they were SOOOO delicious! Thank you so much for sharing the recipe! Curiously, though, the consistency of the batter wasn’t what I expected and it was very difficult to spread onto the griddle surface. Since it was thick, gummy, and sticky do you think I stirred the batter too much or perhaps needed more liquid? Or is that just what happens with flax? Thanks for your help!

    • I’m so happy to hear you enjoyed them. We have house guests and I just made them too! Funny coincidence. Regarding the batter: yes it will get quite gummy and gelatinous. This is definitely a result of the 1/4 cup of ground flax. One reason that people use flax as an egg substitute! If you felt like it was a real struggle to spread feel free to add an additional tablespoon or two of liquid. I use a muffin/ice cream scoop and place a big round heaping 1/4 cup in the center of each square on my Belgian Waffle maker and then close the lid. The heat spreads the batter just right. That way I avoid the struggle. Hope this information helps and thanks for visiting Free Eats!

  6. I make these waffles all the time, and just eat them with maple syrup. They are so yummy! I freeze the leftovers waffles, and pop them in the toaster for breakfast as well. It can be difficult finding gluten- and corn-free recipes that are as good as everything I’ve made from this site!

    • Hi Courteney! Thank you for the kind comment. I’m glad that these are a favorite for you. I make a batch every Sunday and freeze the leftovers too. My kids love having them on weekday mornings and like you said, they toast well and it’s a fast breakfast for them. :) Best, Terris

Comments are closed.