Chocolate Hazelnut Waffles & Coconut Milk Whipped Cream (Gluten-free & Dairy-free)
Indulge yourself and your loved ones to these delicious waffles this Mother's Day 🌷
1 cup raw hazelnuts
1/2 cup arrowroot powder
2 TB cocoa powder
1/2 tsp baking soda
1/4 tsp finely ground sea salt
4 large eggs
1/4 cup heavy cream or full-fat coconut milk
3 TB unsalted butter or coconut oil, melted
1/4 cup honey
2 tsp vanilla extract
butter or coconut oil, for greasing the waffle iron
1 - Preheat and grease the waffle iron.
2 - In a food processor or high-speed blender, pulse the hazelnuts and arrowroot 7-8 times, or until it is a fine meal.
3 - Add the cocoa powder, baking soda, and salt and pulse 2-3 times to incorporate.
4 - In a large mixing bowl, bet the eggs with the cream, milted butter, honey, and vanilla.
5 - Add the dry ingredients to the wet and stir to combine.
6 - Pour a quarter of the batter into the heated waffle iron and cook for about 1 minute, depending on the efficiency of your waffle iron. The waffle should release easily when cooked through.
7 - Repeat with the remaining batter 3x, keeping the finished waffles in a warm oven. Makes 4 (8-inch) waffles.
My kids and I enjoy these waffles with berries and Coconut Milk Whipped Cream which is so easy to make. 1 can of full-fat organic coconut milk. Refrigerate the day before so that the separation of the cream on top is nice and solid. Scoop out the cream (liquid can be used for smoothies). Beat the cream on high with 2-3 tsp of maple syrup or honey until peaks form. Optional - add 1 tsp of vanilla extract.
Chocolate Hazel Nut Waffles from Simone Miller, The Zenbelly Cookbook
Coconut Milk Whipped Cream from Danielle Walker, Against all Grain
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