Gluten Free Chocolate And Buckwheat Waffles Recipes
GLUTEN-FREE CHOCOLATE AND BUCKWHEAT WAFFLES
If you want to make these without buttermilk, substitute 2 cups alt-milk plus 2 Tbsp. distilled white vinegar.
Provided by Chris Morocco
Categories Bon Appétit Breakfast Waffle Chocolate Wheat/Gluten-Free Vegetarian Buttermilk Healthy
Yield 8 servings
Number Of Ingredients 20
Steps:
- Toppings:
- Preheat oven to 300°F. Toss buckwheat, 2 tsp. maple syrup, and salt on a rimmed baking sheet until evenly coated. Bake until dry to the touch and toasty smelling, 12-15 minutes. Stir to recoat and transfer to a sheet of parchment paper. Let crumble cool.
- Whisk ricotta and remaining 2 Tbsp. maple syrup in a small bowl until smooth.
- Waffles and assembly:
- Heat a waffle iron on medium. Whisk buckwheat flour, cocoa powder, flaxseed meal, salt, baking powder, and baking soda in a large bowl to combine. Whisk eggs, buttermilk, coconut oil, brown sugar, and vanilla in a medium bowl until smooth. Add to dry ingredients and whisk until smooth; mix in chocolate.
- Lightly coat waffle iron with nonstick spray. Scoop batter onto waffle iron (it should cover the entire surface; amount needed will vary according to model) and cook waffles until you smell a blast of chocolaty aroma hit you and edges are slightly darkened, around 3 minutes per batch. Remove carefully from waffle iron. Without gluten, waffles will be extra tender.
- Serve waffles topped with whipped ricotta, crumble, and maple syrup.
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- IF USING BUCKWHEAT GROATS: Place the buckwheat groats in the jar of a high-speed blender. Blend into a very fine flour. This might take a few minutes and require stopping the blender and shaking the container to get everything completely smooth.
- Pour the buckwheat flour into a bowl and add the coconut sugar, baking powder, baking soda, salt and cinnamon. Mix to evenly combine.
- In a glass measuring cup, add the almond milk (be sure it isn't cold so the coconut oil doesn't solidify), cider vinegar, vanilla extract and egg. Mix to combine. Pour the almond milk mixture into the dry ingredients along with the coconut oil. Stir to evenly combine.
- Preheat a waffle iron and light grease with cooking spray. Cook waffles according to the manufacturers instructions. (I usually cook my waffles for 3-4 minutes in this waffle iron).
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- Preheat your waffle iron. If desired, preheat oven to 200 degrees Fahrenheit to keep waffles warm until you’re ready to serve.
- In a medium-sized mixing bowl, whisk together the buckwheat flour, sugar, baking powder, baking soda, salt and cinnamon.
- In a liquid measuring cup or another bowl, whisk together the buttermilk, melted butter and egg. Pour the wet mixture into the dry mixture and stir them together until there are only a few small lumps remaining. Give it a few more stirs if you see any liquid that hasn’t fully incorporated. Commenter Monisha says her waffles turn out lighter and more crispy if she lets the batter rest for 5 to 10 minutes, so you might want to give that a try.
- Pour batter onto the hot waffle iron plates, close the waffle iron and cook until the waffles are barely letting off steam and they are lightly crisp to the touch (this might take longer than your waffle iron suggests). Carefully lift waffle out of the waffle iron and serve immediately or place in the oven to keep warm. Avoid stacking the waffles or they will lose their crispness. Repeat with remaining batter as necessary. Serve with maple syrup, almond butter and/or sliced banana on top.
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