These days it seems like I’m living in a time warp. I actually have been since I had to go to Mexico City for work for a few weeks (I’m so sorry I left you high and dry. I didn’t see it coming). Mexico City is normally an hour behind NYC, but they changed to daylight savings a week before the US did. So I’ve been moving in and out of time zones that are changing their clocks inconsistently.
But I am finally back in my kitchen and so happy to be here. I was hoping to make some dia de los muertos goodies like last year, but I didn’t get the chance to :\. Upon arriving back, the first thing I really wanted was breakfast! Most days I eat overnight oats or a smoothie, but my grand return to my own life called for a celebration with good old fashioned hot waffles and chocolate. The kind of breakfast that could also be dessert.
After a couple of weeks in Mexico, these waffles needed to be EVERYTHING because I came home craving a little decadence and tender loving care. These rose to the occasion. They’re layered and indulgent without being too rich or too sweet (they contain just a touch of maple syrup). They’re also gluten-free and vegan thanks to my flour research and flax seeds. More than that, they’re absolutely delicious and you would never know they were “alternative.” These were by far the best waffles I’ve had in a while. I hope you love them as much as I do!
I would be remiss if I didn’t address one of the things that made last week so hard in Mexico. Many of the people that I interact with and respect in Mexico held me accountable as an American for our election results. Having to assuage the feelings of and apologize to the people with whom you spend your days, for the words and actions of your nation’s future leader is not a good feeling. It made me feel a little less certain in an already uncertain world.
However, I do believe that fundamentally we as humans all want the same things– health, happiness, certain freedoms and having our basic needs met. I also believe that real change comes from the bottom up. I’m hopeful that if we all continue to make the choices that keep us in alignment with our values and try to be true to what is universally human, we can effectuate change on a micro level and our actions will trickle up. Take care of yourselves and each other. Make these waffles. See you next week!
DOUBLE CHOCOLATE WAFFLES (V+GF)
- 1 1/2 cups unsweetened plain almond milk
- 1 tsp apple cider vinegar or lemon juice
- 1/4 cup olive oil or coconut oil (melted)
- 1 1/2 tsp vanilla extract
- 1/3 cup cocoa powder, unsweetened
- 2 tbsp maple syrup
- 1 1/2 cups gluten free flour blend (for us it’s always potato-starch free)
- 1/2 cup rolled oat
- 1 tbsp ground flax seed
- pinch of salt
- 1 1/2 tsp baking powder
- handful of your favorite dark chocolate bar, chopped
Combine almond milk and vinegar in a large liquid measuring cup and let set for a few minutes. Then add oil, vanilla extract and maple syrup. Whisk and set aside.
Add dry ingredients to a large mixing bowl and whisk until well combined.
Add wet ingredients to dry and mix until well incorporated. Let set for 10-15 minutes or more (this is a key step. In my impatience, when I omitted the wait, the waffles stuck to iron) while your waffle iron preheats.
Once waffle iron is ready, generously coat with non-stick spray and pour on enough to make a waffle (about a 1/4 cup of the batter). Cook according to manufacturer instructions (I use the waffle iron on 350F for 3 minutes) and then remove and place on a baking rack in a 200F degree oven to keep warm. Do not stack and instead keep them in a single layer to ensure crispiness remains.
Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results.