Finally, it’s blood orange time again. Probably it has already spread around, but the oranges get their beautiful red color only by frost.
Therefore, they are available only in the middle / end of winter. And the longer they are exposed to frost the more they color red. I then use them in pretty much every dish: as lemonade, to soak cakes, in salads or as here on/to pastries. A great combo is chocolate and blood orange. I baked these waffles several times in January and kept changing them slightly. Now I’m happy with the recipe and think I can bang it out for you guys. The kids loathed my blood oranges and vegan yogurt (so happy I find the usually not) and have eaten the waffles with frozen berries or ice cream. So- you are there of course on free… it’s just a serving suggestion 😉
cocoa mini waffles
Equipment
- waffle iron
Ingredients
dry ingredients
- 200 g almond flour
- 80 g food starch gluten free
- 15 g cocoa powder no added sugar
- 10 g tartar baking powder
- 80 g sugar or xylitol
- 1 tsp ground psyllium husk
- 1 pinch salt
liquid ingredients
- 220 ml plant milk gluten free
- 100 g apple pulp
- 50 g melted coconut oil native
serve as desired
- gluten free plant yogurt
- blood oranges
- chocolate sprinkles
- date syrup
Instructions
- To make the waffles, mix the dry ingredients in a bowl. Mix the liquid ingredients together and stir into the flour mixture. Let the dough swell for 15 minutes. Heat a waffle iron and grease if necessary. Spoon 1 tbsp batter into the center of each heart or square pan and bake the waffles for 4- 6 minutes, depending on the waffle iron. Carefully remove and let cool side by side on a cooling rack. Serve with yogurt and fruit, etc., as desired.