Megan May's choc waffle treat

CHOCOLATE GINGERBREAD WAFFLES

Make time: 20 min

Sitting time: 10 min

Serves: 6 - 8

Equipment: waffle iron

Dry ingredients

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

Wet Ingredients

1 tsp vanilla

1 and 1⁄2 tbsp apple cider vinegar

1 and 1⁄2 cups almond milk

4 tbsp coconut nectar or maple syrup

2 tbsp coconut oil, melted

Serving Suggestions

2 pinches of sea salt maple syrup

Fresh berries

Coconut yoghurt or coconut ice cream

Chocolate sauce

Method

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.

This recipe is re-published with kind permission from Megan May, originally in her cookbook Little Bird Goodness.

Photography: Lottie Hedley.