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Rowie Dillon's WAFFLES WITH ALMOND BUTTER & CHOCOLATE

Rowie Dillon's WAFFLES WITH ALMOND BUTTER & CHOCOLATE

From "The Power of Flour" Cookbook

200 g (7 oz) buckwheat flour
1 tbsp coconut sugar
1 1/4 tsp gluten-free baking powder
1 tsp bicarbonate of soda (baking soda) 1/4 tsp salt
1/4 tsp ground cinnamon
300 ml (10 fl oz) buttermilk
4 tbsp melted butter or coconut oil
1 large egg
100 g (3½ oz) dark chocolate
100 g (3½ oz) almond butter

  1. Preheat a waffle iron. In a medium bowl, mix together the buckwheat flour, coconut sugar, baking powder, bicarbonate of soda, salt and cinnamon.
  2. Fix the Pouring Spout to the mixing bowl and use the Chef's Whisk attachment to whisk together the buttermilk, melted butter and egg.
  3. Pour the dry mixture into the wet mixture and mix on low speed until there only a few small lumps remaining. Make sure all the liquid is incorporated. Set your batter aside to rest for 5 minutes.
  4. Pour the batter into your hot waffle iron and cook until the waffles are barely letting off steam and they are lightly crisp to touch. Repeat with the remaining batter.
  5. Melt the chocolate in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water).
  6. Serve with almond butter and drizzled warm melted chocolate.

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