Description
These gluten-free double chocolate teff waffles are light, crispy on the outside, and tender on the inside. They are vegan with no added sugar.
Ingredients
- FOR THE COCONUT CHOCOLATE SAUCE:
- 1 cup Full-fat Coconut Milk From A Can
- 2 ounces, weight Unsweetened Chocolate Baking Bar
- ¼ teaspoons Pure Stevia Extract Powder
- FOR THE DRY INGREDIENTS:
- ½ cups (75 Grams) All-purpose Gluten-free Flour
- ½ cups (90 Grams) Brown Teff Flour
- 3 Tablespoons Special Dark Cocoa Powder
- ½ ounces, weight Vegan Protein Powder
- ¼ teaspoons Pure Stevia Extract Powder
- 1 pinch Salt (optional)
- 4 Tablespoons Flaxseed Meal
- FOR THE WET INGREDIENTS:
- 5-½ cups Non-dairy Milk
- 2 Tablespoons Canola Oil
- ½ teaspoons Vanilla Extract
- 5 Strawberries Or Fruit Of Your Choice, To Serve (optional)
Preparation
For the coconut chocolate sauce:
In a saucepan, heat coconut milk until hot but do not boil. Remove saucepan from heat.
Coarsely chop chocolate bar into small chunks and place in an oven safe mixing bowl. Carefully melt chocolate in microwave oven on high, approximately 20 seconds, stopping and checking every 10 seconds. Add chocolate and stevia to the hot coconut milk and stir until smooth. You can make this chocolate sauce ahead of time. It can be stored in refrigerator up to 5 days.
For the waffles:
In a mixing bowl, whisk together all the dry ingredients. Place a fine mesh strainer over a second mixing bowl. Carefully dump the flour mixture into the strainer and gradually sift the flour through the strainer. This step will remove all clumps of the cocoa powder and blend the flour well.
Combine all wet ingredients (milk, oil, and vanilla) and pour into the sifted flour mixture. Use a spatula to mix until smooth. Let the waffle batter rest for approximately 5 minutes.
Heat the waffle iron. Following your waffle iron instructions, carefully scoop an appropriate amount of waffle batter onto the waffle iron.
Serve the teff waffles with the coconut chocolate sauce and fruits.
