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 [1]
- 2 large eggs [2]
- 1 1/2 tablespoons virgin coconut oil [3], melted but not hot
- 1 teaspoon pure vanilla extract [4]
- 1/4 teaspoon Himalayan salt [5]
- 1/4 teaspoon baking soda
- 1/4 cup organic 73% dark chocolate [6], cut into small chunks (or use ready-made chips)
- 2 tablespoons virgin coconut oil [3] or palm shortening [7], 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 [8], honey [1], 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