Chocolate Raspberry Waffles with Chocolate-Peanut Butter Drizzle

Chocolate Raspberry Waffles with a Chocolate-Peanut Butter Drizzle via Queen of Quinoa (@alyssarimmer)With a whole week dedicated to chocolate, it only made sense to have it for breakfast. Would you expect anything less? You know I adore breakfast and chocolate makes me swoon. And really, the two are meant to be together. Especially when they come in waffle form. But they get even better when you add raspberries and drizzle them with peanut butter.

Just picture having a big ol’ plate of these chocolate raspberry waffles put in front of you by your one and only Valentine. I’d sure be in heaven!

BUT before we dive into this decadent, chocolatey breakfast, I have to tell you about a little project I’ve been working on. A hint? It involves quinoa (duh!) and breakfast (yay!). Can you guess? Well, obviously I’m just going to tell you anyway, so here it goes.

I’m coming out with another e-book!

I’m super excited because this book is not only celebrating all things quinoa, but also all things breakfast and brunch. Excited yet?

This time around, you can also expect way more recipes (more than twice as many as Baking with Quinoa), more tips for integrating quinoa into your daily diet, each recipe  still just as healthy and delicious. And gluten-free of course!

Get ready to get your brunch on my dears. This all new e-book will be launching in the next few months and it’s a must-read!

Chocolate Raspberry Waffles with a Chocolate-Peanut Butter Drizzle via Queen of Quinoa.jpg

Now that you’re probably craving an over-the-top brunch, why not whip up a batch of these fabulous Chocolate Raspberry Waffles? And definitely don’t forget the Chocolate-Peanut Butter Drizzle. It takes these waffles from amazing to out-of-this-world insane.

Chocolate Raspberry Waffles with Chocolate-Peanut Butter Drizzle

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 6 waffles

Ingredients

    for the waffles:
  • ½ cup brown rice flour
  • ¼ cup quinoa flour
  • ¼ cup tapioca starch
  • ¼ cup gluten-free rolled oats
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon stevia powder (or 2 teaspoons sugar)
  • 1½ teaspoon guar gum
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 2 large eggs, separated
  • 3 tablespoons oil (I used macadamia nut oil, but coconut oil would also be spectacular)
  • 1½ cups non-dairy milk (I like unsweetened almond milk)
  • 1 teaspoon lemon juice
  • 1 cup fresh or frozen raspberries
  • for the drizzle:
  • ¼ cup peanut butter
  • ¼ cup honey
  • 2 – 3 tablespoons water (enough to thin the sauce slightly)
  • 1 teaspoon unsweetened cocoa powder

Instructions

  1. Whisk the dry ingredients together and set aside. Combine the milk and lemon juice in a small bowl and let sit for 5 minutes.
  2. With an electric mixer, beat the egg whites into stiff peaks and set aside.
  3. Beat the egg yolks and oil together and add them to the milk. Four the milk mixture into the dry ingredients and mix together until fully incorporated. Stir in the raspberries. Gently fold in the egg whites until the batter is just incorporated.
  4. Cook the waffles according to your maker’s instructions (mine took a little bit longer than suggested to crisp up).
  5. While the waffles are cooking, prepare the drizzle by heating all the ingredients in a small sauce pan over low heat until you have a smooth sauce.
  6. Drizzle the waffles with your chocolate-peanut butter sauce and garnish with raspberries.
  7. Happy Valentine’s Day!! I love each and every one of you! xoxo
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Baking with Quinoa by Alyssa Rimmer | Queen of QuinoaNOW AVAILABLE! Baking with Quinoa

Featuring 25 mouthwatering recipes – all free from gluten, dairy & refined sugar – Baking with Quinoa will show you just how easy it is to make healthy & nutritious baked goods.

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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
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22 Responses to Chocolate Raspberry Waffles with Chocolate-Peanut Butter Drizzle

  1. chocolate and raspberries!! I love that combo more than any other dessert-y goodness. What a perfect Valentine’s Day breakfast this would be!

  2. Julia says:

    Wow that looks like an amazing breakfast! I could totally do that on a Sunday with a good cup of coffee!
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  3. Stacey says:

    Do any changes need to be made to this recipe to make pancakes instead of waffles?

    • The only change I would make is that you don’t need to separate the eggs and whip the egg whites. Simply combine the whole eggs with the oil and you should have pancake batter! Let me know how it comes out for you. They’d be scrumptious as cakes :)

  4. Cara says:

    Yum! We might be enjoying brunch-for-dinner on V-day :)

  5. Pingback: A Sweet and Healthy Valentine’s Day | Zing Bars Blog

  6. I am new the quinoa baking scene. Actually, I haven’t done it but you now have my attention, I was wondering what is your favorite brand of quinoa flour? My children have life threatening food allergies to all nuts and sesame seeds.

    I need to avoid flours made in the same facility as those.
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  8. These look and sound AMAZING! I keep finding reasons to need a waffle iron, and this is adding to the list! Such a delicious breakfast.

  9. Laura says:

    Do you know the nutritional information on the waffle recipe? It looks spectacular.

    • Hi Laura – sorry, but I actually don’t know the nutritional info for these waffles. Since I make sure to cook with clean, healthy ingredients, I’m not super concerned with calorie and fat content. I know that you can plug the ingredients into SparkRecipes (http://www.sparkrecipes.com/) and it will spit out the nutritional info for you. Hope that works! And hope you enjoy these waffles – they’re amazing :)

  10. Sasha says:

    Perhaps I missed this somewhere, but how many waffles does this recipe yield? Thanks!

  11. Kim says:

    Can xanthan gum be used in place of the guar gum?

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