decadent, yet healthy gluten free dark chocolate waffles made with nourishing ingredients and topped with melted honey
yield: 10 waffles
1 cup (148g) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
¼ cup (20g) cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
2 eggs, separated
¼ cup (85g) honey
¼ cup (60g) greek yogurt
¼ cup (55g) coconut oil, melted
1 cup milk
1 tsp pure vanilla extract
4 oz dark chocolate, chopped
neutral oil (safflower, canola, etc.) – for cooking
½ cup honey, heated – for drizzling
butter – if desired
Preheat the oven to 250°F. Heat a waffle iron to medium heat (or setting 4). Combine the flour, cocoa powder, baking powder, baking soda, and kosher salt in a mixing bowl. Whisk well and set aside.
Combine the egg yolks, honey, and greek yogurt in another mixing bowl and whisk to incorporate. Whisk in the coconut oil. Add the milk and vanilla extract. Stir until combined. Pour ¾ of the wet mixture into the dry mixture. Whisk until all of the clumps are gone. Stir in the remaining wet mixture.
In a separate bowl, use a hand mixer to beat the egg whites until stiff peaks form. Fold half of the egg whites into the batter. Once incorporated, fold in the remaining half. Lastly, fold in the dark chocolate.
Brush a little oil onto each side of the waffle iron. Distribute a ladle of waffle batter to fill each square. Close the waffle iron and cook for approximately 7 minutes, or until cooked through and fluffy.
Transfer the waffles to a sheet pan and hold them in the oven while you cook the rest of the batter (the waffles will also crisp up slightly in the oven).
Serve the waffles with a generous drizzle of heated honey and a pat of butter, if desired.