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Tuesday, April 3, 2012

Chocolate Waffles

(note: this recipe was different before. I had it with spinach and different ingredients. I wanted to find a better recipe since that one wasn't as good as I had hoped. I like this one much better). This recipe incorporates vegetables - either zucchini, summer squash, pumpkin or sweet potato as well as the wonderful health benefits of hidden walnuts used as a cream. This replaces any added fat and gives so much healthful fat and nutrients. You could make yummy pumpkin or sweet potato waffles by eliminating the cocoa and adding some allspice or cloves and a little extra flour. I need to experiment to see how that would work, but my tummy is growling just thinking about it.
  • 1-1/2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cocoa powder
  • 2 cups walnut cream (1 cup walnuts + 1 cup water blended)
             1 tablespoon vinegar
             1/4 cup brown sugar or other sweetener
  • 1 teaspoon vanilla
  • 1 cup zucchini or summer squash, shredded (or pureed cooked pumpkin or  sweet potato)
  • 1 cup chocolate chips (optional)

Mix dry ingredients in large bowl with a whisk until blended. Place walnuts and water in a high speed blender until a smooth cream develops. Add vinegar, sugar, vanilla and shredded zuchinni and blend on low until mixed through. Pour wet ingredients into dry ingredients. You might need to add a splash of soy milk or almond milk to thin out the batter. Fold together until just mixed. Add chocolate chips. Cook according to waffle maker instructions.

Toppings (mix and match):

Coconut Butter
Almond Butter
Fresh Seasonal Fruit
Coconut Cream
Pure Maple Syrup

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