Gluten-Free Chocolate and Buckwheat Waffles

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. 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. 2.

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

   2 min

3. 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. 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. 5.

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

   3 min