Gluten-Free, Dairy-Free
You could also prepare batter as pancakes, if desired. I like the waffles because it’s much quicker and easier and no flipping those delicate nut flour pancakes! This recipe yields 4 standard-size waffles.
- 1/2 cup cashew flour
- 1 tablespoon organic raw honey
- 2 large eggs
- 1 1/2 tablespoons virgin coconut oil, melted but not hot
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon Himalayan salt
- 1/4 teaspoon baking soda
- 1/4 cup organic 73% dark chocolate, cut into small chunks (or use ready-made chips)
- 2 tablespoons virgin coconut oil or palm shortening, melted, for oiling waffle iron (optional, but recommended)
Preheat waffle iron according to manufacturer directions.
Combine first 7 ingredients in a medium sized mixing bowl. Beat well using an electric mixer or immersion blender. You could also mix batter in a blender. Fold chocolate chunks into batter.
Grease hot waffle iron. Pour batter slowly onto hot iron according to your waffle-maker’s capacity. Cook according to manufacturer directions. (I have a small waffle-maker that makes 2 standard-size square waffles at a time. Each grid holds about 1/3-cup batter. I cook my waffles exactly 2 minutes beginning when I close the lid.) Be careful not to overcook. Remove cooked waffles carefully. Repeat until all batter has been used.
Top as desired with chopped fresh fruit, nuts, toasted coconut, syrup, honey, etc. Chopped apple (or banana) and walnuts topped with a good drizzle of my recipe for Hot Fudge Sauce (Honey-Sweetened) are particularly delicious on these nutty-chocolatey waffles!
Recipe submitted by Jerri, Monroe, LA
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