For the waffles
250g/9oz gluten free plain flour
1½ tsp gluten free baking powder
1 tsp salt
1 tbsp caster sugar
3 free-range eggs, lightly beaten
425ml/¾ pint lactose free full-fat milk
110g/4oz melted lactose free butter, plus extra for greasing
For the strawberry compôte
75g/3oz caster sugar
25g/1oz lactose free butter
250g/9oz strawberries, hulled
1 lemon, zest only
500ml/18fl oz lactose free vanilla ice cream, to serve
4-8 tbsp maple syrup, to serve
Serves - 4
For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1.
Mix the gluten free flour, baking powder, salt and sugar in a large mixing bowl. Whisk in the eggs, lactose free milk and butter until well combined.
Brush the waffle maker with a little melted lactose free butter and then ladle some of the batter into each well of the waffle maker.
Close the lid and cook for five minutes, or until golden-brown and crisp. Remove and place on a tray in the oven to keep warm, while you use the rest of the batter.
For the strawberry compôte, place the sugar and five tablespoons of water with the lactose free butter in a saucepan. Add the strawberries and lemon zest. Simmer for five minutes.
To serve, stack the waffles onto each of four plates, top with some strawberry compôte and a dollop of vanilla lactose free ice cream. Finish with a drizzle of maple syrup.
Recipe adapted from: Good Food