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Gluten-free chocolate and raspberry waffles

I made this Gluten-free chocolate and raspberry waffles with plant-based milk and 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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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:
  • 150 g raspberries
  • 1 Tbsp muscovado sugar
  • 1 tsp vanilla extract
  • To serve:
  • 50 ml Raspberry yoghurt - dairy-free if needed

Method
 

  1. 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.
  2. Meanwhile put the waffle ingredients in a blender and whiz until you get a smooth batter. Rest in the fridge for 15 minutes.
  3. When the raspberry sauce has cooled down, add 2 Tbsp to the batter.
  4. 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.
  5. Mix the yoghurt with the raspberry sauce.
  6. Serve the warm waffles with some raspberry yogurt drizzled on top.