Brownie Waffles gluten-free, dairy-free // yields 8 mini waffles or 2, 6-inch Belgian waffles
- 1/3 cup gluten-free oat flour
- 1/3 cup sweet rice flour
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons almond meal
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons unrefined coconut oil
- 3oz high-quality dark chocolate, or bittersweet
- 1/3 cup muscovado sugar, or sucanat / coconut sugar / brown sugar
- 2 large eggs
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- Whisk the oat flour, sweet rice flour, cocoa powder, almond meal, baking powder, and salt together until well combined.
- Simmer water in a double boiler [or with a heat-safe bowl placed in a pot of simmering water—water should not touch the bowl] and melt the coconut oil and chocolate in the bowl until smooth. Stir occasionally.
- Remove bowl from the simmering water and stir the sugar into the chocolate/oil mixture until well combined.
- Turn your waffle iron on to medium head and grease if needed.
- Stir applesauce and vanilla into the chocolate mixture and then stir the eggs in one at a time, until fully incorporated.
- Empty the flour mixture into chocolate mixture and stir until fully combined. Avoid over-stirring. Batter will be thick but pourable.
- Spoon small amounts of batter into your waffle iron to make mini-sized waffles, or spoon in the standard amount per your waffle maker’s specifications.
- Cook for 1 – 1 1/2 cycles and remove. You may want to do a test with 1 mini waffle to see the desired cook time and temperature.
- Eat hot or let cool and dust with powdered sugar.
Notes / substitutions: If desired, use butter instead of coconut oil. If you cannot tolerate oat flour, substitute your favourite gluten-free all-purpose blend. If you like things on the sweeter side, add another 1-2 tablespoons of sugar.
The crusty texture around the edges is best on the first day, but the waffles are still delicious on day two…and three!