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!