Tuesday, April 5, 2016

Whole Wheat Chocolate Waffles

Does the fact that they're whole wheat counterbalance the fact that they're chocolate? Actually, the original recipe called for buckwheat -- which isn't really wheat -- so it's gluten free. I don't care about being gluten free. And I don't have buckwheat, but I did use whole wheat flour. These are fun (chocolate!) for a special treat. My only complaint is that they don't have the little bit of crispness I love in a waffle's edges.

1 C whole wheat flour
1/3 C unsweetened cocoa
¾ tsp baking soda
1/8 tsp salt
½ tsp vanilla
1¼ C buttermilk
¼ C water
1 T oil
2 egg yolks
3 egg whites
6 T sugar

whipped cream (or yogurt)

Slice or chop strawberries, lightly sweeten with sugar; set aside.

Combine flour, cocoa, baking soda and salt. In separate bowl, whisk together vanilla, buttermilk, water, oil and egg yolks. Stir buttermilk mixture into flour until well combined.

Preheat waffle iron.

In another bowl, beat egg whites until stiff, not dry. Gradually add sugar, 1 tablespoon at a time. continue beating until stiff, glossy peaks form. Gently fold a third of the egg whites into the batter. Add remaining egg whites, folding until well combined.

Coat waffle iron with non-stick cooking spray. Spoon batter (about ½ C) onto waffle iron, spreading toward edges. Cook until lightly browned and little to no steam is still escaping (3-4 minutes). Repeat cooking spray and spooning batter until all batter is cooked.

Serve with lightly sweetened strawberries (I added fresh chopped mint to mine) and whipped cream. Or opt for vanilla yogurt instead of the whipped cream. Toasted almonds were also a topping in the original recipe.

Leftovers, if there are any, once completely cooled, can be stored in zip-top plastic bags up to a month in freezer; use toaster to reheat.

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