Are you gluten-free or grain-free and missing waffles? If so (even if you’re not, really) you will LOVE this recipe.
We’ve been living a gluten-free and (and sometimes grain-free) life for many years now.
Some of the most challenging adjustments for me at the beginning were replacing some of my favorite staple breakfast foods, like bread/toast, waffles and pancakes.
It’s amazing how much we are anchored to foods that we grew up with as children. We made pancakes regularly in our house as kids and I have found memories of watching my mom or dad flip them on the electric griddle we had.
Even though we are a very health conscious, gluten-free/grain-free family, I still want my kids to be able to enjoy the simple things I loved as a child: like pancakes on the weekend!
Thankfully, these Chocolate Superfood Waffles are simple to make and easy to freeze. I make them in large batches and take them out as needed during the week. They are always a hit!
This recipe comes from a great book called Good Morning Paleo by Jane Barthelemy. I did make a few changes to her original recipe. For example, she uses ⅔ cup of sweetener. That’s way too much for our taste, so we scaled back.
We also made a few other changes, but we have to credit Jane for her creativity! These are really delicious.
Since we don’t use non-stick waffle irons (found out why here) I found these awesome silicone waffle molds that have been great for cooking in big batches.
3 drops wild orange essential oil (for a twist!) (OR zest of 1 orange (optional)
Preheat the oven to 420 F.
Add the coconut butter, cocoa powder, protein powder, sea salt and baking soda to the bowl of a food processor. Process until smooth.
Add the apple, almond butter, coconut oil, eggs, vanilla, honey, coconut milk, maca powder and orange (zest or essential oil) to the food processor. Process again until the mixture is completely smooth and the apple is blended in.
Grease the waffle molds. Using your fingers, lightly grease 2 waffle molds with coconut oil or butter.
Scoop about 1 ½ heaping teaspoons of batter into one individual waffle mold and spread it out as evenly as possible. Refer to this post for more details. This does not have to be perfect.
Once your waffle molds are all full of batter, transfer each one to a baking sheet. I place only one on each baking sheet and I bake up to 2 at a time on the same rack for even cooking.
Bake for 12 to 15 minutes until a toothpick inserted comes out clean. I use heat resistant gloves to flip the waffles out of the molds and onto a cooling rack.
To serve, we toast the waffles in our toaster oven for a nice crispy edge. Serve with waffle toppings like fresh fruit, maple syrup and coconut butter. Enjoy!
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