GLUTEN-FREE CHOCOLATE AND BUCKWHEAT WAFFLES
If you want to make these without buttermilk, substitute 2 cups alt-milk plus 2 Tbsp. distilled white vinegar.
Provided by Chris Morocco
Categories Bon Appétit Breakfast Waffle Chocolate Wheat/Gluten-Free Vegetarian Buttermilk Healthy
Yield 8 servings
Number Of Ingredients 20
Steps:
- Toppings:
- Preheat oven to 300°F. Toss buckwheat, 2 tsp. maple syrup, and salt on a rimmed baking sheet until evenly coated. Bake until dry to the touch and toasty smelling, 12-15 minutes. Stir to recoat and transfer to a sheet of parchment paper. Let crumble cool.
- Whisk ricotta and remaining 2 Tbsp. maple syrup in a small bowl until smooth.
- Waffles and assembly:
- Heat a waffle iron on medium. Whisk buckwheat flour, cocoa powder, flaxseed meal, salt, baking powder, and baking soda in a large bowl to combine. Whisk eggs, buttermilk, coconut oil, brown sugar, and vanilla in a medium bowl until smooth. Add to dry ingredients and whisk until smooth; mix in chocolate.
- Lightly coat waffle iron with nonstick spray. Scoop batter onto waffle iron (it should cover the entire surface; amount needed will vary according to model) and cook waffles until you smell a blast of chocolaty aroma hit you and edges are slightly darkened, around 3 minutes per batch. Remove carefully from waffle iron. Without gluten, waffles will be extra tender.
- Serve waffles topped with whipped ricotta, crumble, and maple syrup.
BED AND BREAKFAST BUCKWHEAT WAFFLES
I purchased some buckwheat out of curiosity, and then realized I had no recipes, so the hunt began and this is by far my favorite use for buckwheat! Very light.
Provided by startnover
Categories Breads
Time 8m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Pre heat waffle iron.
- Combine all dry ingredients in a large bowl.
- Beat eggs, buttermilk, and butter till well combined.
- Add to the dry ingredients just till blended.
- Cook in a pan sprayed waffle iron till crisp and brown.
- Serve w/ warm maple syrup and fresh strawberries.
Nutrition Facts : Calories 3840.5, Fat 226.5, SaturatedFat 131.5, Cholesterol 1633.5, Sodium 8508.2, Carbohydrate 362.5, Fiber 23.1, Sugar 91.9, Protein 106
BUCKWHEAT WAFFLES
Provided by Food Network
Time 55m
Yield 36 waffles
Number Of Ingredients 10
Steps:
- Mix the flours, sugar, baking powder, salt and baking soda together. Put in a mixing bowl and turn on speed one, using the paddle attachment. Quickly add the buttermilk. Scrape down the sides and bottom of the bowl and the paddle with a rubber spatula. Slowly pour the melted butter into the bowl while the mixer is running. Slowly pour the egg yolks into the bowl while the mixer is running. Transfer this batter to another bowl. Whip the egg whites to medium peaks in a new bowl with the whisk attachment of your mixer. Fold in one-third of the whites with a rubber spatula. Now fold in the remaining whites.
- To cook the waffles, turn a waffle iron on to medium heat. Spray the waffle iron with cooking spray. Scoop batter onto the iron, enough to fill. Close and cook for 2 1/2 minutes. Let cool on a wire rack. Repeat.
YEASTED BUCKWHEAT WAFFLES
Provided by Deborah Madison
Categories Breakfast Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 waffles
Number Of Ingredients 10
Steps:
- In a small bowl, sprinkle the yeast into 1/4 cup warm water and stir in the sugar. Let stand until foamy, about 10 minutes. Put the warm milk and salt in a large bowl, then add the yeast mixture and whisk in the flours. Cover and refrigerate overnight if the weather is warm or leave out on the counter if it's cool. Next morning, add the sugar, oil, eggs, and soda. Cook according to your waffle iron's instructions.
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