Name: Gluten-free chocolate and raspberry waffles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup gluten-free flour; 1 Tbsp cocoa powder; 2 tsp baking powder; 2 Tbsp oil; 1 Tbsp Stevia ( or 3 Tbsp sugar); 2 eggs; 1 cup almond/oat milk; For the raspberry sauce:; 150g raspberries; 1 Tbsp muscovado sugar; 1 tsp vanilla extract; To serve:; 50ml Raspberry yoghurt - dairy-free, if needed

Gluten-free chocolate and raspberry waffles

16 Mar 2020

by Dinna

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

I made this Gluten-free chocolate and raspberry waffles with plant-based milk & yoghurt , so it’s dairy-free too. They are lovely, light and delicate - perfect for breakfast or brunch during Springtime. It’s also ideal on special occasions, such as Anniversaries, Mother’s day, Valentine’s Day etc. The raspberry sauce can be made in advance.

Ingredients

1 cup gluten-free flour
1 Tbsp cocoa powder
2 tsp baking powder
2 Tbsp oil
1 Tbsp Stevia ( or 3 Tbsp sugar)
2 eggs
1 cup almond/oat milk
For the raspberry sauce:
150g raspberries
1 Tbsp muscovado sugar
1 tsp vanilla extract
To serve:
50ml Raspberry yoghurt - dairy-free, if needed

Instructions

First make the raspberry sauce. Put the ingredients in a small pan, bring to a simmer and cook for 15-20 minutes, until it reduces to a thick sauce. Set aside.
Meanwhile put the waffle ingredients in a blender and whiz until you get a smooth batter. Rest in the fridge for 15 minutes.
When the raspberry sauce has cooled down, add 2 Tbsp to the batter.
Heat the waffle machine. Once it’s hot, spoon in the batter and seal. Follow the machine instructions to cook approx. 4 waffles. Keep them warm on a plate, covered, whilst you’re cooking the next one.
Mix the yoghurt with the raspberry sauce.
Serve the warm waffles with some raspberry yogurt drizzled on top.