Chocolate Gingerbread Waffles
Make time: 20 min | Sitting time: 10 min | Serves: 6 – 8 Equipment: waffle iron
Whisk the wet ingredients together in a large bowl.
Sieve the dry ingredients into another large bowl, then gently stir the wet ingredients into the dry ingredients until combined, being careful not to
over-mix. Let it sit for at least of 10 minutes before using.
Heat up the waffle iron to medium temperature before beginning to cook the waffles.
Place one scoop of mixture into your waffle iron, and cook until cooked through. Repeat with remaining mixture, adding more almond milk in as you go if necessary to maintain the right consistency.
Serve with maple syrup, fresh berries and coconut yoghurt, or coconut ice cream with chocolate sauce.
Recipe by Megan May from her new cookbook Little Bird Goodness
- 2 C buckwheat flour
- 2 Tbsp tapioca starch or arrowroot
- 1/4 C cacao powder
- 2 tsp baking powder
- 2 tsp ginger powder
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 2 pinches of sea salt
- 1 tsp vanilla
- 1 1/2 Tbsp apple cider vinegar
- 1 1/2 C almond milk
- 4 Tbsp coconut nectar or maple syrup
- 2 tbsp coconut oil, melted
- Maple syrup
- Fresh berries
- Coconut yoghurt or coconut ice cream
- Dark chocolate sauce