Thursday, May 3, 2012
Just yesterday I was cruising through Facebook and came upon a delicious looking challenge from gfe-gluten free easily. They posted this gorgeous picture of Mexican Hot Chocolate Waffles and suggested that someone make them GF and soy free and report back. Well, I just happened to need a recipe for breakfast the next day so I decided to take it on!
A few changes I made make these more nutrient dense, but I still want to play with the recipe a little to make them perfect.
So, for now, here is what I have:
Mexican Chocolate Sauce
1 cup water (I actually used coconut oil which worked but not great...)
1 cup honey or coconut sugar
1 cup cocoa powder (organic or raw!)
1/2 tsp cayenne
1/2 tsp. smoked sea salt
Cook the water, sweetener and cocoa in a saucepan over medium heat for about 2-3 minutes. Remove from heat and add spices.
1 cup almond flour
1 cup coconut flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp sea salt
1 tsp. pumpkin pie spice (or just cinnamon)
Mix all in a bowl. In another bowl:
2 tbsp honey
1/4 c. grass fed butter or coconut oil, melted
1 1/2 c. coconut milk
1 tbsp pure vanilla (or homemade)
Mix until smooth. Add wet stuff into dry stuff and stir until smooth.
Optional: add 1 cup crushed nuts (I used pecans)
Pour Hot chocolate mixture over the top of the waffle mix and swirl in. Cook waffles according to waffle iron directions.
One word of caution: The Chocolate sauce causes the waffles to burn easily so watch them carefully.
Otherwise, these were a big hit with the kidlets, (and with my visiting mom, who is a bit skeptical about the whole grain free thing.)