Gluten-Free Chocolate and Buckwheat Waffles
Decadent gluten-free chocolate waffles made with nutritious buckwheat flour and topped with maple-sweetened ricotta. These tender waffles feature a delightful crunch from a homemade buckwheat-seed crumble and rich chocolate pieces throughout.
Ingredients
- •¼ cup mixed buckwheat groats, black or white sesame seeds, and/or flaxseeds
- •2 teaspoons pure maple syrup
- •⅛ teaspoon kosher salt
- •1 cup whole-milk ricotta
- •1 cup buckwheat flour
- •½ cup Dutch-process unsweetened cocoa powder
- •¼ cup flaxseed meal
- •1¼ teaspoon kosher salt
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •2 large eggs
- •2 cups buttermilk
- •½ cup virgin coconut oil
- •¼ cup dark brown sugar
- •2 teaspoons vanilla extract
- •2 ounces bittersweet chocolate
- •1 spray Nonstick vegetable oil spray
- •¼ cup pure maple syrup
Cooking Instructions
- 1.
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.
15 min
- 2.
Whisk ricotta and remaining 2 Tbsp. maple syrup in a small bowl until smooth.
2 min
- 3.
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.
10 min
- 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.
20 min
- 5.
Serve waffles topped with whipped ricotta, crumble, and maple syrup.
3 min
