Oh golly. I am so darn pleased be sinking into a long weekend. I don’t know about you but I’m finding this time of year exhausting. The dip in temperatures has brought with it, lots of sickness to our house and we are all in need of some sleep-ins, reading time, cuddles, movies and good food.
These gluten free chocolate waffles are such a lovely, indulgent way to start the day. If you’ve got leftovers, they freeze brilliantly and can be quickly reheated in the toaster. I’m also going to tell the truth and admit they’re also perfectly delectable straight from the freezer (honestly!) and nibbled on the run.
I made a simple berry coulis here and I think that’s the perfect pairing. The tartness of the berries cuts through all the richness. Blissful balance!
I originally wrote this recipe for my fabulous friends at Nautilus Estate. We created a delicious celebratory brunch to pair with their divine sparkling rose.
Have a wonderful weekend! Sending you restful hugs.
GF Chocolate Waffles w/ vanilla mascarpone
2 teaspoons good quality vanilla essence
2 tablespoons maple syrup (or more to taste)
1 ½ cups tapioca flour
1 ½ cups almond meal
½ cup dark cocoa powder
¾ cup sugar (I like to use coconut sugar)
½ teaspoon baking soda
1 teaspoon GF baking powder
100g roughly chopped dark chocolate or dark chocolate chips
1/2 cup milk (both dairy and coconut milk work well)
¼ cup melted butter
4 free-range eggs
To serve: raspberry coulis or fresh berries
Mix together the mascarpone, vanilla and maple syrup. Place in the fridge until ready to use.
Place all the waffle ingredients into a food processor or blender and blitz until smooth (there should still be chunks of chocolate though!).
Heat the waffle iron and grease well. Cook ¼ cups of batter until cooked through. The amount of batter required will differ depending on your machine so do a test waffle first and adjust accordingly. Keep the cooked waffles in a warm oven until you have cooked all the batter. Serve immediately with vanilla mascarpone on the side.