April 22, 2011

Waffles with "Cream", Raspberry sauce and Chocolate drizzle

While trying to decide which of my recipes to post first, I decided on my waffles.  I LOVE dessert, and my children love it when I make "dessert" for breakfast!

Almond Flour Waffles (makes 3 Belgian waffles)
1 1/2 c almond flour
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp cinnamon
4 eggs
1 tsp vanilla
2 Tbsp honey

Whisk together the dry ingredients in a bowl. In a different bowl, whisk together the wet ingredients. Add the dry ingredients to the wet, and whisk together. Add 1/2 cup of the batter to your waffle iron (at least that's how much I needed for mine) close cover and let it cook. Keep waffles warm in oven preheated to 170 degrees until ready to eat.

Whipped "cream" (makes about 1/2 cup)
1 egg white
1 Tbsp raspberry sauce (recipe below)

With electric mixer, beat egg white until stiff peaks form. Slowly drizzle raspberry sauce into egg whites while beating.

Raspberry sauce
1 lb frozen raspberries (I use the trader joes organic)
2 Tbsp honey
Place raspberries and honey in a saucepan over medium heat. Heat to a simmer, reduce heat and let simmer for about 5 minutes. Remove from heat and cool.

Chocolate sauce
2 oz dark chocolate (at least 71% cacao)
1/4 cup coconut milk (I used the kind you drink, but canned will work too)

Chop chocolate into small pieces (small chocolate chip size) and place in a glass bowl. Heat coconut milk in a small saucepan over medium heat. Do not boil! Just heat until it is steaming. Pour over the chocolate chips and let set for about 1 minute. Very slowly using a rubber spatula, stir the chocolate and coconut milk together until completely combined. If the chocolate hardens in chunks, you can microwave the mixture for about 10 seconds to melt it again. Be patient with it so you don't scorch the chocolate.

Put a waffle on a plate. Spoon some of the "cream" over the waffle. Drizzle some raspberry sauce over the top of both, then drizzle some chocolate sauce over all of it. Enjoy!!

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