Chocolate gingerbread waffles
Perfect for Christmas morning.
We're so excited to share this decadent vegan-friendly waffle recipe for those looking for a treat this Christmas.
Ingredients (Serves 6–8)
Wet ingredients
- 1½ cups almond milk
- 1 tsp vanilla
- 1½ tbsp apple cider vinegar
- 4 tbsp coconut nectar or maple syrup
- 2 tbsp coconut oil, melted
Dry ingredients
- 2 cups buckwheat flour
- 2 tbsp tapioca starch or arrowroot
- ¼ cup cacao powder
- 2 tsp baking powder
- 2 tsp ginger powder
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- 2 pinches of sea salt
Serving options:
- maple syrup
- fresh berries
- coconut
- chocolate sauce
Whisk all the wet ingredients together in a large bowl.
Sieve all the dry ingredients into another large bowl, then gently stir the wet ingredients into the dry ones until combined, being careful not to over-mix. Let this batter sit for a minimum of 10 minutes before using.
Heat up the waffle iron and follow the manufacturer’s instructions – opt for a medium temperature, as this increases the cooking time to ensure that the nutrient-dense buckwheat flour is completely cooked through. Like any pancake or waffle recipe, you may need to add more almond milk as you go to maintain the right consistency, as the liquid is absorbed as it sits.
Serve with maple syrup, fresh berries and coconut yoghurt, or coconut ice-cream with chocolate sauce if you’re feeling like a really decadent treat.
RECIPES: MEGAN MAY | PHOTOGRAPHY: LOTTIE HEDLEY.
