It seems we’re on a waffle-kick, my friends!
Since Winter Storm Jonas had us stuck in the house for several days (seriously – we haven’t left the apartment since Friday), we’ve been watching a lot of food porn — aka, Good Eats and America’s Test Kitchen.
I don’t know what it is about snow falling outside (and trapping you inside) that makes you want to watch delicious foods being created on a screen, but we definitely watched at least 5 or 6 episodes…of each show.
Last night before bed, we caught the “Wondrous Waffle” edition of Good Eats, and it was basically as soon as it ended that we turned to each other and said, “So chocolate waffles tomorrow, then?”
Inspired by Alton Brown’s recipe, I decided to go in the gluten-free direction, and with having just come off of the 21 Day Sugar Detox, I decided to go in the “won’t super-spike our blood sugar” direction, as well.
The recipe we came up with is a lower-carb double chocolate waffle.
Just before the holidays, I’d started experimenting with some low carb sweeteners, and had settled pretty quickly (though much to my wallet’s dismay – because the stuff is good, but expensive!) on Lakanto “Classic” sweetener as one that I liked. It’s made from a blend of erythritol and monk fruit extract, and doesn’t cause us any of the digestive upset of other sugar alcohols, nor does it seem to have any weird aftertaste.
The chocolate chips I used are Lily’s brand, which also uses a mix of stevia extract and erythritol for sweetening…and again, are on the expensive side.
So whether it’s for reasons of wanting to stay low carb, or wanting to conserve these slightly more costly brands, I would certainly call these a “treat” recipe; an on-occasion, just-for-fun brunch item, maybe. Or, you know, a “we’re bored and trapped in the house after a snow storm and want to make something new and different, because we saw something like it on TV and thought, “Yeah, I can do that” … item.
For any of you low-carbers out there, each waffle netted about 8.5 grams of carbs, after subtracting for fiber (4 grams per waffle!), and for sugar alcohols (3 grams). So two of these, at 17 grams of carbs per serving are not low carb, per se, but are by far much lower than a traditional waffle breakfast. (For example, Eggo waffles have 29 grams of carbs, less than 1 gram of fiber, and 6 grams of actual sugar.)
For any of you non-low-carbers out there, you can easily sub the Lily’s chocolate chips for “regular” chocolate chips, and the tablespoon of Lakanto for your usual go-to sweetener. It shouldn’t impact the recipe that much in terms of taste and flavor – it will just add more carbs to the final product.
Double Chocolate Waffles
2016-01-26 13:08:23
Serves 5
Slightly crispy, slightly chewy, oh-so-chocolatey waffles.
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Prep Time
15 min
Cook Time
7 min
Prep Time
15 min
Cook Time
7 min
Dry Ingredients
1/2 cup blanched almond flour
1/2 cup arrowroot starch
1/2 cup raw cacao powder
1 tbsp Lakanto sweetener*
1/2 tsp sea salt
1/2 tsp baking powder
1/4 tsp baking soda
1/3 cup Lily's chocolate chips**
Wet Ingredients
2 tbsp coconut oil, melted and cooled
2 eggs, beaten
1 tsp vanilla extract
For the "Buttermilk"
3/4 cup full-fat coconut milk
2 tsp apple cider vinegar
For the Waffle Iron
Additional coconut oil, as needed, for greasing your waffle iron
Instructions
Begin by making your "buttermilk".
Whisk together the coconut milk and apple cider vinegar in a small bowl. Let stand about 10 minutes.
While the "buttermilk" is standing, prep your wet and dry ingredients.
In a large mixing bowl, sift together the dry ingredients, except the chocolate chips.
In a medium bowl, whisk together the melted coconut oil, eggs and vanilla extract until well combined.
Now, turn on your waffle iron to preheat.
Whisk the "buttermilk" into the bowl with the wet ingredients.
Carefully pour the wet ingredient mixture on top of the dry ingredients.
Use a silicone spatula to incorporate, but only until just combined. Don't overmix!
Fold in the chocolate chips.
Let the entire mixture stand for about 2 to 3 minutes.
Grease your waffle iron, if needed.
Per your waffle iron's instructions, pour the batter a bit at a time into your waffle iron and let cook.
You'll probably notice a good bit of steam coming out of the waffle iron as these cook - no need to worry, this is normal!
Ours were done in about 7 minutes; I occasionally will open the iron after 7 minutes, flip the waffle over in the mold, and shut it again, for about another 3 minutes. This seems to help them crisp up a bit more.
Serve smothered in butter and any of your favorite waffle toppings.
Enjoy!
Notes
* See post above for link.
** See post above for link.
By insert {real food} here
Adapted from Inspired by Alton Brown
Adapted from Inspired by Alton Brown
insert {real food} here http://insertrealfoodhere.com/
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