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.
GLUTEN-FREE CHOCOLATE CHIP COOKIE WAFFLES
A great way to change up breakfast and even make it healthier without them knowing! Getting anyone in this house to eat yogurt or milk that doesn't come from cows is sometimes a challenge. This is my way of sneaking in better options. Store leftovers in a freezer-safe bag and reheat in the oven or in a toaster. Will keep in the freezer for up to 1 month.
Provided by CoOkInGnUt
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 23m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat a waffle iron according to manufacturer's instructions.
- Whisk milk, yogurt, butter, and vanilla extract together in a bowl.
- Mix gluten-free flour, chocolate chips, oat flour, sugar, baking powder, and salt together in a bowl. Stir milk mixture into the flour mixture until well incorporated. Let batter stand, about 10 minutes.
- Pour 1/2 cup of batter onto the preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes. Transfer to a wire rack to cool. Repeat with remaining batter.
Nutrition Facts : Calories 493.2 calories, Carbohydrate 71.4 g, Cholesterol 26.3 mg, Fat 23.1 g, Fiber 7.6 g, Protein 8.5 g, SaturatedFat 12.4 g, Sodium 400.7 mg, Sugar 31.2 g
GLUTEN-FREE WAFFLES
So far this is the best I've come up with for waffles. They get a nice crispy outer shell in my waffle iron that I find delicious. Be warned: you have to like buckwheat to like these. Using half creamer and half milk is pretty awesome if you don't mind the extra fat/calories. You can substitute applesauce for the oil, if desired.
Provided by stairguy
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 20m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat a waffle iron according to manufacturer's instructions.
- Stir milk, buckwheat, almond flour, vegetable oil, eggs, baking powder, sugar, and salt together in a bowl until batter is smooth.
- Working in batches, ladle batter into preheated waffle iron and cook until waffles are golden and crisp, 3 to 5 minutes.
Nutrition Facts : Calories 277.9 calories, Carbohydrate 22.6 g, Cholesterol 79.6 mg, Fat 18.5 g, Fiber 2.4 g, Protein 7.7 g, SaturatedFat 3.9 g, Sodium 815 mg, Sugar 5.5 g
GLUTEN-FREE CHOCOLATE BUCKWHEAT BISCOTTI
These biscotti have a crumbly texture when they emerge from the first baking, so allow the logs to cool and cut them carefully, about 1/2 inch thick (if you cut them too thin they can fall apart). Buckwheat flour is a great backdrop for the chocolate; it doesn't dominate but seems rather to show off the chocolate.
Provided by Martha Rose Shulman
Categories dessert
Time 2h
Yield 3 1/2 to 4 dozen biscotti
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees. Line a baking sheet with parchment. In a medium bowl, mix together the buckwheat flour, cornstarch (if using), almond flour, cocoa, instant espresso powder (if using), baking powder and salt.
- In the bowl of an electric mixer cream the butter and sugar for 2 minutes on medium speed. Scrape down the sides of the bowl and the beater with a rubber spatula and add the eggs, coffee extract (if using) and vanilla extract. Beat together for 1 to 2 minutes, until well blended. Scrape down the sides of the bowl and the beater. Add the flour mixture and beat at low speed until well blended. Add the walnuts and beat at low speed until mixed evenly through the dough.
- Divide the dough and shape 2 wide, flat logs, about 10 inches long by 3 inches wide by 3/4 inch high. Make sure they are at least 2 inches apart on the baking sheet. Place in the oven on the middle rack and bake 40 to 45 minutes, until dry, beginning to crack in the middle, and firm. Remove from the oven and allow to cool for 20 minutes or longer.
- Place the logs on a cutting board and carefully cut into 1/2-inch thick slices. Place on two parchment-covered baking sheets and bake one sheet at a time in the middle of the oven until the slices are dry, 30 to 35 minutes. Remove from the oven and allow to cool.
Nutrition Facts : @context http, Calories 66, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 37 milligrams, Sugar 3 grams, TransFat 0 grams
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