Healthy chocolate coconut waffles with healthy buckwheat flour. Topped with fresh berries, almond paste and shredded coconut. Perfect for an extended vegan breakfast on the weekend. Vegan, gluten-free and easy to make.
Prepare waffle iron and provide a small bowl with high-heat oil and a silicone brush.
For the dough, provide a bowl. Add buckwheat flour, oat flour, coconut flakes, cocoa powder, flaxseed, bourbon vanilla, baking powder, cinnamon and a pinch of salt and stir with a whisk until everything is well combined and the dry ingredients no longer have lumps. At the end, add vegetable milk and yogurt and continue mixing until a compact dough is formed. Note: Gluten-free doughs are not as liquid as gluten-free doughs.
70 g buckwheat flour, 70 g oat flour, 18 g Coconut flakes, 15 g cocao powder, 7,5 g flax seed, 1 TL baking powder, ½ TL cinnamon, salt, 160 ml plant milk, 60 g plant yoghurt, ¼ TL Bourbon Vanilla
Heat the waffle iron, dip the silicone brush into the oil and brush the top and bottom of the waffle iron.
Some high heat oil for baking
Skim a portion of batter (e.g., with a ladle or tablespoon) and place in waffle iron. Bake for 4-5 minutes, until the first steam has dissipated somewhat. Open waffle iron and test to see if the outside of the waffle is nice and dry and baked through. Carefully remove from waffle iron and transfer to a plate.
Repeat until the batter is used up. It is best to stack the waffles on top of each other, so they stay warm longer.
Top with fresh berries, almond paste, shredded coconut and maple syrup and enjoy! Best fresh.
Fresh berries to taste, Coconut shavings, Light almond paste, Maple syrup to taste