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Gluten-Free Chocolate Waffles

May 11, 2012 By Julie Hasson

These waffles are AMAZING! The original recipe came from the uber-cool and talented Jen at the Betty Crocker Ass blog. Not only can she cook, but she is an amazing sewer and quilter too. You should really check out her blog!

I slightly tweaked Jen’s recipe, as I have a tendency to do, and I think it’s my new favorite breakfast food. I know that one shouldn’t eat waffles everyday, but come on, these babies are chocolate! I made them for my husband’s birthday breakfast last week, and then froze the leftovers in a zip top bag. I’ve been taking one out everyday, toasting it up and slathering it with homemade raspberry jam. Incredible!

If you’re wondering why I’m cooking gluten-free (besides the fact that these are delish!), I’ll tell ya. I just can’t eat gluten right now, which is killing me because I love the stuff. Seitan sausages, my homemade mock meats, whole wheat bread… I love it all! This isn’t to say that I won’t continue to share gluten-full recipes, because hey, that’s what I do. Just expect lots of delicious gluten-free recipes too. Plus, I just finished recipes for what’s going to be an amazing pizza book, with some of the best gluten-full pizza dough recipes ever (seriously, these pizza recipes are good!). And, I did personally taste-test each of the pizzas while developing the recipes, so I can attest to their deliciousness. But, I also developed a gluten-free pizza dough too, as well as my next generation of faux sausage, which also happens to be gluten-free! So almost every pizza recipe in the book can be made gluten-free too. Woo hoo!

Now that I’ve rambled on and on, here’s the waffle recipe for you to enjoy. And, I might add, just in time for Mother’s Day (wink, wink).

Happy Mom’s Day!

Jen’s Gluten-Free Chocolate Waffles
These waffles are amazing, and also freeze well to. This recipe makes enough for 2 people

7 oz All-purpose gluten-free flour mix*
1 oz really good unsweetened cocoa powder, sifted
3 oz granulated sugar (I used organic)
2 tablespoons golden flax seed meal
1 tablespoon baking powder
1/4 teaspoon of Xanthan gum
Pinch salt
1 cup almond or soy milk, plus more as needed
1 tablespoon canola oil
1 teaspoon of vanilla extract
1/2 teaspoon of almond extract, optional
Splash of coffee, optional

1. In a medium bowl, whisk together the flour, cocoa powder, sugar, flax meal, baking powder, xanthan gum and salt.
2. Add the almond milk, canola oil, vanilla, almond extract and a splash of coffee, if using, to the flour mix. Whisk just until mixed, adding more milk as necessary. The batter should be the consistency of pancake batter. Not too thick, but not too thin.
3. Scoop batter into a well-greased, preheated waffle iron and cook according to manufacturer’s directions.

* I used the flour mix recipe from Cybele Pascal. Jen used this flour mix recipe, and this one would also work Authentic Foods GF Classical Blend

 

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Filed Under: Breakfast, Recipes Tagged With: gluten free chocolate waffles, gluten-free breakfast, gluten-free chocolate vegan waffles, Jen Bailly, julie hasson, vegan waffles

Previous Post: « Gluten-Free Cornbread
Next Post: Iced Tea »

Reader Interactions

Comments

  1. Sarah

    May 11, 2012 at 1:27 pm

    These look SO delicious, Julie! Now how do I get someone in my house to make them for me on Sunday…?

    Have a wonderful weekend and Mother’s Day!

  2. Julie Hasson

    May 11, 2012 at 1:32 pm

    Thanks Sarah! Happy early Mother’s Day to you too. I bet you could get your girls to make these for you, maybe with a little help from their dad: ) In fact, I want to see the pics if they do!

  3. Bryanna Clark Grogan

    May 11, 2012 at 3:28 pm

    These look great, Julie! And I’m so excited about your new pizza book! I hope I can get a sneak-peek and maybe do a write-up? Happy Birthday (belatedly) to Jay!

    • Julie Hasson

      May 11, 2012 at 4:05 pm

      Thanks Bryanna! I will definitely give you a sneak peak, and would be honored to have you do a write up!

      I hope you guys are well. We’ll have to catch up by phone soon. Miss you!

  4. Jen

    May 14, 2012 at 7:52 pm

    Wondering if I should make these for tomorrow.I need to try your way, but seeing as how I’ve had chocolate for breakfast the last three days, I might need to wait a few days!

    Can’t wait to try out your way. I’m learning SO much from you!

    Thanks

    • Julie Hasson

      May 15, 2012 at 7:20 pm

      Aww thanks Jen, and for sharing the recipe! Chocolate for breakfast is the best. I sent my daughter home with the leftover waffles from Mother’s day. They are just too tempting; )

  5. Johnna Gale

    June 8, 2012 at 11:57 am

    Can I use Raw Cacao powder in this recipe? I have some left over from making chocomole, and was just wondering…

Trackbacks

  1. Gluten-Free Chocolate Waffles | Organic Rapeseed Oil says:
    May 11, 2012 at 1:56 pm

    […] The batter should be the consistency of pancake batter. Not too … … Excerpt from: Gluten-Free Chocolate Waffles ← FISH TACOS BAJA STYLE WITH PICO DE GALLO | Denisse Oller […]

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