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!
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.
- 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
- ¼ cup peanut butter
- ¼ cup honey
- 2 – 3 tablespoons water (enough to thin the sauce slightly)
- 1 teaspoon unsweetened cocoa powder
- Whisk the dry ingredients together and set aside. Combine the milk and lemon juice in a small bowl and let sit for 5 minutes.
- With an electric mixer, beat the egg whites into stiff peaks and set aside.
- 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.
- Cook the waffles according to your maker’s instructions (mine took a little bit longer than suggested to crisp up).
- 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.
- Drizzle the waffles with your chocolate-peanut butter sauce and garnish with raspberries.
- Happy Valentine’s Day!! I love each and every one of you! xoxo
NOW 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.