Nothing beat fresh, fluffy homemade waffles. This gluten-free waffles are so easy to make. You can adjust the amount of sweetness as you like. Serve with dairy-free dark chocolate sauce and raspberries or just a little maple syrup on top.
(make 8 small or 6 medium waffles)
30g melted butter or 2 tbsp extra virgin olive oil
2 large organic eggs
2-3 tbsp maple syrup
1 tsp vanilla bean paste
150-180 ml cashew nut milk or other plant-based milk
2 tbsp coconut yoghurt
175g gluten-free self raising flour
1 tsp gluten-free baking powder
3 tbsp organic cacao powder
A pinch of sea salt
Put the oil/butter, eggs and maple syrup in a bowl and mix well using a fork.
Add the cashew nut milk (150 ml), vanilla and coconut yoghurt and mix well.
Sift the flour, baking powder and cacao powder together, then add into the egg mixture and mix until well combined. The mixture should be thick but not stiff (add more cashew milk if required).
Heat up the waffle maker, when ready, spoon the mixture in and cook for about 1-2 minute each side.
Serve warm with dark chocolate sauce and raspberries or your preferred toppings.
Dark chocolate sauce:
100g dark chocolate (70% cocoa mass)
150ml coconut cream
1tsp vanilla bean paste
Roughly chop the chocolate and put into a bowl.
Heat up the coconut cream in a small saucepan. Add the vanilla paste and bring to a simmer. Remove from the heat and pour over the chocolate. Mix well until smooth and glossy.