And here we are with the latest instalment of the waffle recipe, thereby automatically excluding a large portion of my readership who lack said utility of the Gods. I have to say, I am pretty excited about this one: grain free, gluten free, and refined sugar free, depending on your choice of chocolate. So, probably not refined sugar free. But still, it looks good when I write it. And then discount it.
Admittedly I was skeptical of an entirely buckwheat waffle, but I am glad I pushed through this really tough job I assigned myself. I have come out on the other side stronger, wiser, and perhaps a little bit thinner, now that I am not eating half a packet of almond meal each time I make waffles.
INGREDIENTS - makes 4 waffles
1 cup buckwheat flour
1 cup milk of choice (I used cow milk)
2 tablespoons maple syrup
1 tablespoon full fat sour cream (weird I know) or yoghurt would likely suffice
1 teaspoon vanilla bean paste
1/3 cup chocolate chips
3 tablespoons coconut oil
1 teaspoon baking soda
1 teaspoon apple cider vinegar
Imma leave that up to you, but I topped mine with some Coyo plain ice cream, some super cute mini strawberries and a drizzle of maple syrup.
1. Preheat your waffle maker according to model instructions.
2. In a large bowl, mix together all your ingredients, finishing with the baking powder and apple cider vinegar.
3. Spray your waffle iron generously with the oil of your choice, and pour 1/4 of the mixture into each mould. Be aware that the chocolate chips tend to fall to the bottom of the bowl (gravity n shit) so try and divvy the chips up as best you can.
4. Repeat with the remaining mixture and serve! Pictured here is a scoop of Coyo icecream and some mini strawberries