Plant-Based Chocolate Banana Bread Waffles

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Plant-Based Chocolate Banana Bread Waffles

Mmm Plant-Based Chocolate Banana Bread Waffles! Yup.. you can have your waffles and eat them too. I only eat waffles maybe once or twice a year but when I do eat them, I go all out. This is a recipe you can feel good about. It’s refined sugar-free, gluten-free, loaded with potassium, and healthy fats. I use raw cacao powder and raw cacao nibs made by Navitas Naturals in the recipe. Some fun facts? Raw cacao has over 40 times the antioxidants of blueberries and is one of the richest plant-based sources of iron. Using two mashed bananas in the recipe gives the effect of eating banana bread. The waffles are crisp on the outside, soft and tender on the inside and make for a completely satisfying breakfast mid-week or on a lazy weekend. I hope you’ll enjoy them! 

Plant-Based Chocolate Banana Bread Waffles
Serves 4
These delicious plant-based waffles can be enjoyed mid-week or on a lazy weekend at home.
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Ingredients
  1. Makes 8 small waffles or 4 large waffles.
Chocolate Banana Bread Waffles
  1. 1 1/4 cups almond milk
  2. 1 tsp apple cider vinegar
  3. 1/4 cup virgin coconut oil, melted + additional for greasing
  4. 4 tbsp coconut nectar or maple syrup
  5. 1 tsp pure vanilla extract
  6. 2 bananas, mashed
  7. 2 cups gluten-free baking flour (I use Bob's Red Mill)
  8. 4 tbsp raw cacao powder
  9. 1 tbsp unhulled hemp seeds (hemp hearts)
  10. 1 1/2 tsp baking powder
  11. 1/2 tsp pink Himalayan salt
Toppings
  1. Sliced banana
  2. Cacao nibs
  3. Maple syrup
Instructions
  1. In a bowl, combine almond milk and apple cider vinegar; let stand for a few minutes. The "soured" milk helps give the waffles a light and airy texture. Next, add the coconut oil, sweetener, vanilla extract and mashed banana. Whisk ingredients and set aside.
  2. In a large bowl, combine the flour, cacao powder, hemp seeds, baking powder and salt. Stir ingredients until well combined.
  3. Give the mashed banana mixture a stir before slowly folding it into the flour until you have a batter that's thoroughly combined.
  4. Let the batter set while the waffle iron preheats.
  5. Lightly grease the waffle iron with coconut oil. If using a smaller waffle iron, pour on 1/4 cup of batter. If using a standard waffle maker, pour on 1/2 cup of batter. Cooking according to manufacturer instructions and then gently remove each waffle. I cooked mine for 4 minutes.
  6. Serve waffles with sliced bananas, cacao nibs and maple syrup.
  7. The waffles can be stored in an airtight container in the freezer for up to a few months, but are best served fresh within 2 - 3 weeks.
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