early sunday date with cocoa waffles

Jun 26

Jun 26 early sunday date with cocoa waffles

You can enjoy a late night date with a bottle of wine and candlelights and I don't say we don't, but there is something so special about the long lazy morning in bed with a plate full of chocolate. With the berry season in its peak it's also a great way to make the best of them: top fresh on a warm dough of a waffle. Cocoa waffle.

This time the recipe is not my invention, it's all thanks to the wonderfull Heather Christo and her deliciously allergen free recipes! Needles to mention that these are of course gluten and dairy free.

Ingredients:

- 1 cup coconut milk
- 1 tablespoon apple cider vinegar
- 1 and 1/3 cup of gluten free flour blend (I use rice + corn + potato + almond in equal proportions)
- 1 cup unsweetened dark cocoa powder
- 1/3 cup sugar
- 2 teaspoos baking powder
- 1 teaspoon salt
- 1/4 cup melted coconut oil + a bit more for waffle iron
- 1/2 cup gluten free beer
- powder sugar, fruits or jam for spreading (I used my mums wonderful homemade plum nutella - see the recipe at the bottom of this page!)

Instructions:

Start with mixing the coconut milk with the apple cider vinegar and set aside for a moment to greate a slightly fluffy dairy-free buttermilk. In another bowl mix together all dry ingredients first, add coconut oil, beer and the coconut milk mix and start stiring in everything together. It will take a moment to combine and will make up for your morning workout as the batter will become very thick.
Preheat the waffle iron and cover slightly with coconut oil - use paper towel to spread evenly. Spoon the batter into the iron but remember not to fill the whole space with it as the waffle will grow while heating (I used 2 spoons per waffle).
Decorate with powdered sugar and fruits of your choice - all kidns of berries will do the best. My mum's homemade plum nutella was also a heavenly spread - see the recipe at the bottom of this post.

It makes A LOT so for a party of two you can easily use a half of the ingredients. However, you can also freeze them for later and reheat quickly for the yummiest week-day breakfast!

For my mum's plum nutella spread:
(makes few jars - close firmly and save for later!)

- 3 kg plums
- 1 kg sugar (you can change the quantity of course but watch out for proportions!)
- 30 g vanilla sugar
- 150 g unsweetened cocoa powder

Cut the plums into tiny pieces and cook with sugar on low heat for 2,5 hours stirring frequently. After this time stir in vanilla sugar and cocoa and cook together for another 15 minutes. Once ready, move to jars and pasteurise for 10 minutes.