These waffles were crispy on the outside, moist on the inside with a slight touch of sweetness. The orange zest is the highlight and makes them really special. So easy to make and they are gluten and oil free! Waffle makers are a life saver as you can leave them to cook while you prepare the toppings. If you don't have a waffle maker, this recipe can easily be made into pikelets.
INGREDIENTS
Waffle Batter
1 cup buckwheat flour
½ cup almond flour
½ cup brown rice flour
2 tablespoons panela sugar*
2 tablespoons ground flaxseeds
2 tablespoons poppy seeds
Zest of one orange
1 teaspoon baking powder
½ teaspoon bicarb soda
Juice of one orange
1 cup almond milk (or more if required)
Warm chocolate sauce
1 cup water
½ cup panela sugar*
½ cup cocoa
1 teaspoon vanilla extract
Pinch of salt
METHOD
To make the waffle batter, mix the dry ingredients in a large bowl. Mix wet ingredients together in a small bowl. Add the wet to dry ingredients. Mix to form a thick cake-like batter, adding more plant milk or water if needed. Spoon onto a preheated waffle maker for 7 minutes.
To make the chocolate sauce, combine water, panela, cocoa, vanilla and salt in a small saucepan with a whisk to ensure there are no lumps. Place over medium heat and bring to a slow boil, stirring often. Once it reaches a thick consistency, remove from heat. Sauce will continue to thicken as it cools. This sauce lasts for up to one week in the refrigerator.
When the waffles are cooked, serve with some home made soy yoghurt, chocolate sauce and a pinch of orange zest. Enjoy!
* Panela sugar is evaporated sugar cane juice and is found in most supermarkets. It is higher in nutrients than white sugar. However you could substitute this for any of your favorite sweeteners.