Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.

gluten-free chocolate and buckwheat waffles recipe | epicurious.com

www.epicurious.com
Your Recipes
0

Servings: 8

Cost: $8.35 /serving

Ingredients

Remove All · Remove Spices · Remove Staples

Export 15 ingredients for grocery delivery

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

PreparationToppings: Preheat oven to 300°F. Toss buckwheat, 2 tsp. maple syrup, and salt on a rimmed baking sheet until evenly coated. Bake until dry to the touch and toasty smelling, 12–15 minutes. Stir to recoat and transfer to a sheet of parchment paper. Let crumble cool.

Step 2

Whisk ricotta and remaining 2 Tbsp. maple syrup in a small bowl until smooth.

Step 3

Waffles and assembly: Heat a waffle iron on medium. Whisk buckwheat flour, cocoa powder, flaxseed meal, salt, baking powder, and baking soda in a large bowl to combine. Whisk eggs, buttermilk, coconut oil, brown sugar, and vanilla in a medium bowl until smooth. Add to dry ingredients and whisk until smooth; mix in chocolate.

Step 4

Lightly coat waffle iron with nonstick spray. Scoop batter onto waffle iron (it should cover the entire surface; amount needed will vary according to model) and cook waffles until you smell a blast of chocolaty aroma hit you and edges are slightly darkened, around 3 minutes per batch. Remove carefully from waffle iron. Without gluten, waffles will be extra tender.

Step 5

Serve waffles topped with whipped ricotta, crumble, and maple syrup.

Top Similar Recipes from Across the Web