This morning I had an intense chocolate craving. So…I made a little treat for the special boys in my life. Oh, okay. They may have been for me, too.
I knew that they would not be able to resist these Gluten Free Dairy Free Chocolate Waffles. The generous part of me knew it would be a fun surprise for them to start off their Valentine’s Day weekend. The selfish part of me was just trying to satiate my own aching sweet tooth.
Either way, these were a huge hit and a home run.
I was about a second too late to catch a photo of my three year old licking the vanilla yogurt dusted with chocolate shavings off of his plate. He is not one to leave any part of a good thing. This morning was no exception.
I think I almost caught my husband doing the same thing as his pint-sized son. He looked awfully guilty about something as he put his all-too-clean plate
in the dishwasher (okay, I wish) in the sink.
These sound a lot more naughty than they really are. There are definitely some redeeming nutritional qualities about them so that you do not have to feel too guilty as you fill your family up with this breakfast specialty.
So the next time you have that chocolate craving hit you before you have even had your first cup of coffee, these waffles just might be the answer to satisfy it.
Gluten-Free Dairy-Free Chocolate Dessert Waffles
(Easily Nut-Free and Egg-Free)
- 3/4 cups All Purpose Gluten-free Flour Blend (I used Carol’s Amazing All Purpose Gluten Free Flour Blend)
- 1/4 cup finely ground blanched almond flour, such as Honeyville (FOR NUT-FREE: use 1/4 cup more All-Purpose Flour)
- 1/4 cup Buckwheat Flour
- 1/4 cup Unsweetened Cocoa Powder, preferably organic (I use Rapunzel Organic Cocoa Powder)
- 2 teaspoons Baking Powder (aluminum and gluten-free)
- 1 teaspoons Baking Soda
- 1/4 teaspoon sea salt
- 1/4 cup Organic Coconut Palm Sugar (or Sucanat Sugar)
- 2 Large Organic Free Range Eggs, separated (FOR EGG-FREE: mix 3 tsp of Ener G Egg Replacer with 4 Tbsp water or non-dairy milk. Whisk until as foamy as possible)
- 1 cup plain non-dairy (or dairy) milk of choice (I used Coconut Milk)
- 3 Tablespoons Organic Coconut Oil
- Vanilla Yogurt of choice (Dairy-Free or Dairy), for topping
- Semi-Sweet Chocolate Shavings (created using grater or micro-plane), for topping (I used SunSpire Fair Trade Organic 65% Cacao Semi-Sweet Chocolate Bar, or you can use a Vegan chocolate such as Trader Joe’s Dark Chocolate 72%)
1. In medium bowl, sift together all-purpose flour blend, almond flour, buckwheat flour, cocoa, baking powder, baking soda, and sea salt. Once blended, mix in the sugar.
2. In another bowl, whisk together egg yolks (or egg substitute), milk of choice (dairy-free or dairy), yogurt (dairy-free or dairy), and oil (or melted Vegan butter, or dairy butter). Combine until smooth.
3. Add the wet ingredients to the dry ingredients and gently fold until just incorporated (do not over-mix).
4. If using eggs, in separate bowl, using a hand mixer, beat whites until soft peaks form. Then gently fold whites into the blended batter. Again, do not over-mix. You do not want to deflate your batter.
5. Let batter sit for five minutes while allowing your waffle iron to heat up. Make sure to brush the waffle grates with oil. For a 7 inch round waffle iron, add about 2/3 cups of batter to the center and quickly spread. Close lid and cook according to iron directions.
6. Serve topped with Dairy-free (or dairy) vanilla yogurt and semi-sweet chocolate shavings (or maple syrup, or chocolate syrup, or caramel sauce, or whipped cream….).
Happy Valentine’s Day, my faithful Cook It Allergy Free friends. We will be at home enjoying a dinner of King Crab Legs with the family (Nana, Papa, Auntie, and Cousins) since we do not like to hit up the restaurants on this crazy night. What do you do on Valentine’s Day?