Chocolate gingerbread waffles. Say no more. Megan May shares this recipe with us from her new cookbook Little Bird Goodness.
CHOCOLATE GINGERBREAD WAFFLES
Make time: 20 min | Sitting time: 10 min | Serves: 6 – 8 | Equipment: waffle iron
2 cups buckwheat flour
2 tbsp tapioca starch or arrowroot
1⁄4 cup cacao powder
2 tsp baking powder
2 tsp ginger powder
1 tsp ground cinnamon
1⁄4 tsp ground allspice
2 pinches of sea salt
1 tsp vanilla
11⁄2 tbsp apple cider vinegar
11⁄2 cups almond milk
4 tbsp coconut nectar or maple syrup
2 tbsp coconut oil, melted
Maple syrup, fresh berries , coconut yoghurt or coconut ice cream, chocolate sauce
Whisk the wet ingredients together in a large bowl.
Sieve the dry ingredients into another large bowl, then gently stir the wet ingredients into the dry ingredients until combined, being careful not to over-mix.
Let it sit for at least of 10 minutes before using.
Heat up the waffle iron to medium temperature before beginning to cook the waffles.
Place one scoop of mixture into your waffle iron, and cook until cooked through.
Repeat with remaining mixture, adding more almond milk in as you go if necessary to maintain the right consistency.
Serve with maple syrup, fresh berries and coconut yoghurt, or coconut ice cream with chocolate sauce.
Megan’s new cookbook Little Bird Goodness is available from the Britomart Unbakery now for $59.95. The team from the Unbakery Britomart will be a Takutai Square doing tastings of their awesome new product Crispy Flats. Plus you can have a look at some recipes from Megan May’s gorgeous new cookbook.
Takutai Square, Thursday 28 September, 12-1.30pm