While researching–albeit through much trial and error–recipes that would work well for freezing I came upon a chocolate waffle recipe. I quickly discovered the challenge of using rice flour in baked goods… or in this case waffles. Without the gluten present in wheat flour the waffles do not have much body. I eventually stumbled across the solution by adding finely chopped walnuts. Voila! The walnuts create a delightful texture as well as adding healthy fat. The flavor of these remind me of the delicious chocolate roll my mom made, without the whipped cream that was in every scrumptious bite.
- 1 1/2 cups rice flour, Bob’s Red Mill
- 1 TBS baking powder
- 1/2 tsp. salt
- 1/2 cup coconut sugar
- 3 TBS unsweetened cocoa powder
- 1/2 cup finely chopped walnuts
- 1 1/2 cups rice milk
- 2 eggs
- 4 TBS buttery spread, melted
- Preheat waffle iron
- In large mixing bowl whisk together flour, baking powder, salt, sugar, cocoa, and nuts.
- In separate bowl lightly mix eggs, add milk and melted buttery spread.
- Stir eggs, milk, and buttery spread into flour mixture until smooth.
Pour mix into hot waffle iron, cook until golden brown. After the waffles cool on a wire rack, I place them on a large cookie sheet and freeze. Once they are firm, I put them in a freezer bag to enjoy at a later time. They turn out softer than traditional waffles, but crunch up beautifully when toasted. They also are a favorite “something sweet” when eaten with honey or maple syrup.
