Gluten-Free Chocolate Chip Waffles
My 14-year old niece was visiting from Maine this weekend, and what a fun time we had! If you’re signed up for my newsletter, you’ll get the recipes we used for last night’s Gal Spa Night. Sure, it’s way more fun to head to a spa for a little spoilage, but when money and time are a little tight, DIY spas work great!
All weekend I tried hard to get fruits and veggies into my niece, but she wasn’t having much of it. She’s a burger-and-fries kinda gal…so I resorted to sneaky. I sent her back on a full stomach of chocolate chip waffles, fortified with a few nutrient-dense ingredients.
They got a thumbs up. Victory!
We ate a few warmed with pure maple syrup drizzled on (Note: Mrs. Buttersworth does not count!), but I wrapped the rest and we scarfed them cold on our trip back north. They were yuHUMers!
Note: If you don’t have the various flours, try using only the g-f all-purpose flour.
1 cup brown rice flour
1 cup gluten-free all-purpose flour
1/2 cup almond or hazelnut flour
1/2 cup tapioca flour
2 tsp baking powder
2 cups coconut milk, split
1 tbs chia seeds
1 tsp apple cider vinegar
1/2 cup dark chocolate chips
Start heating waffle iron. To one cup of the coconut milk, whisk in the apple cider vinegar. Set aside. Allow to sit as the milk slightly curdles. Combine the dry ingredients and whisk. Add the wet ingredients, including the curdled cup of milk, and stir. Mix in chocolate chips, being careful not to overmix.
Pour into prepared waffle iron. Top finished waffles with pure maple syrup, if necessary.