Chocolate waffles that are light like a sponge cake inside with a crispy exterior, it’s like eating a little disk of chocolate sponge. This is my third waffles post. Is that ridiculous? I just really loves waffles… and not just waffles themselves but the waffle maker too. It just makes the best toasted sandwiches… I need to experiment with more food types in the waffle maker. But back to waffles. Waffles and chocolate. Chocolate waffles. These are gluten and refined sugar free. They’re actually not that sweet at all but have a bitter chocolate flavour that works well with the slightly nutty buckwheat. As they are just a little sweet the flavours of the waffle are brilliant with fruit toppings and maple syrup.
If you have a sweet tooth feel free to up the sugar content, I’ve tried to keep it quite low with just 1 Tbs for the whole batch, so less than a teaspoon per waffle. It took me quite a few goes to get these just right, as they are so light inside that it was hard to get them to stay together, but they work really well now and still have that sponge like interior.
Makes 8 waffles
1 tsp vanilla extract
1 cup milk
1 Tbs melted butter
1 Tbs coconut sugar
1/2 cup cacao or cocoa powder
1 cup buckwheat flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp cinnamon
To serve: plain yoghurt, strawberries, caramelised pecans, maple syrup, any thing you like!
Sieve together dry ingredients. Beat together wet ingredients. Combine.
Allow to stand for 5 minutes while your waffle iron heats up. Once hot put a generous 1/4 cup of mixture in the waffle iron and cook as per instructions on your waffle maker! Serve hot, if not serving as you make them keep warm in the oven on a rack, so they don’t get soggy.