Cook The Cover

We’re Choosing To Believe THAT going gluten-free makes THESE CHOCOLATE delights as good for THE Body as for THE Soul

Gluten-free Chocolate and Buckwheat Waffles Serves 8 Toppings

1/4 cup mixed buckwheat groats, black or white sesame seeds, and/or flaxseeds

2t plus 2T pure maple syrup pinch of kosher salt

1 cup whole-milk ricotta

Waffles and assembly

1 cup buckwheat flour

1/2 cup Dutch-process unsweetened cocoa powder

1/4 cup flaxseed meal

11/4t kosher salt

1t baking powder

1t baking soda

2 large eggs, room temperature 2 cups buttermilk

1/2 cup virgin coconut oil, melted

1/4 cup (packed) dark brown sugar

2t vanilla extract

57g bittersweet chocolate, coarsely chopped non-stick vegetable oil spray pure maple syrup; for serving

Toppings

1. Preheat oven to 150°C. Toss buckwheat, 2t maple syrup and salt on a rimmed baking sheet until evenly

coated. Bake until dry to the touch and toasty smelling, 12 to 15 minutes.

Stir to recoat and transfer to a sheet of parchment paper. Let crumble cool. 2. Whisk ricotta and remaining 2T maple syrup in a small bowl until smooth.

Waffles and assembly

1. Heat a waffle iron on medium. Whisk buckwheat flour, cocoa powder, flaxseed meal, salt, baking powder and baking soda in a large bowl to combine. 2. Whisk eggs, buttermilk, coconut oil, brown sugar and vanilla in a medium bowl until smooth. add to dry ingredients and whisk until smooth; mix in chocolate. Lightly coat waffle iron with non-stick spray. 3. Scoop batter onto waffle iron (it should cover the entire surface; amount needed will vary according to model) and cook waffles until you smell a blast of chocolaty aroma hit you and edges are slightly darkened, around 3 minutes per batch. remove carefully from waffle iron. Without gluten, waffles will be extra tender.

4. Serve waffles topped with whipped ricotta, crumble and maple syrup.

Gluten-free Chocolate and Buckwheat Waffles If you want to make these without buttermilk, substitute 2 cups alt-milk plus 2T distilled white vinegar.