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  • Rebecca Stonor

Chocolate waffles (gluten and oil free)

Sunday morning allows for a little more time to prepare a delicious breakfast. My daughter requested chocolate waffles so I came up with this recipe. They were crunchy on the outside, soft in the middle and really yummy. The orange blossom water just makes them that little bit special (orange zest would also work). Served with home made soy yoghurt and a strawberry sauce.

INGREDIENTS

Waffles:

1 cup buckwheat flour

1/2 cup rice flour

1/2 cup almond flour

1/4 cup panela sugar*

1/4 cup cocoa

2 tablespoons ground flaxseeds

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 cups plant milk or water

2 teaspoons orange blossom water

1 teaspoon apple cider vinegar

Sauce:

Strawberries

1/3 cup maple syrup


METHOD

Preheat waffle maker. Mix all dry ingredients well. Add wet ingredients and stir through. Allow mixture to sit for a few minutes for the ground flaxseeds to thicken the batter. Place a large spoonful into the waffle maker and cook for around 7 mins.


While waffles are cooking, make the strawberry sauce by gently simmering the strawberries in maple syrup for a few minutes. Blend with a stick blender, being careful not to spray your whole kitchen in sticky red stuff (yes, speaking from experience).


Load with added berries, strawberry sauce, maple syrup, soy yoghurt, banana nicecream, almond butter, chopped walnuts, sliced banana or any of your favourite toppings. Enjoy!


*Panela sugar, also called rapadura sugar, is simply evapourated sugar cane juice. It retains all of the natural vitamins and minerals and is not overly processed. You could also use coconut sugar, or blend up some dates with a little water for added fibre.


JUST. EAT. PLANTS.

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