it’s recipe redux time again and the good news is they’ve picked one of my very favorite topics… chocolate.
i suppose chocolate in february is a no-brainer, but it’s definitely one i’m willing to embrace no matter what month it is. the redux ladies challenged us to play chocolate’s match-maker and find its perfect pair. there’s not much that doesn’t make a nice fit, but mint and peanut butter are usually my very most favorite partners for chocolate.
i think i inherited a real thing for waffles and pancakes from my dad. an ideal breakfast… one egg, couple slices of bacon, pancakes or waffles. this gluten-free life unfortunately eliminates that last menu item in most breakfast-out situations. i am somehow morally required to order gluten-free pancakes or waffles if i ever see them on a menu. please, don’t judge. because they’re rarely there.
so like many things, i’m left to making them at home on special days. and thanks to this redux i have a new incredible option in my waffle arsenal. dark chocolate peanut-butter waffles with maple-peanut syrup.
seriously.
i’ve always been a fan of using alternative “flours” to add incredible flavors and textures. and in this case, i used powdered peanut butter in place of some of the gluten-free flour. a little more peanut butter, dark cocoa, and some finely chopped chocolate and these babies are a chocolate-peanut butter lover’s dream! i chose to only sweeten them with maple syrup… the waffles themselves weren’t overly sweet, but topped with a maple-peanut butter combination and it all came together.
a match made in heaven!
Dark Chocolate-Peanut Butter Waffles with Maple-Peanut Syrup
Ingredients
For waffles:
- 210 grams about 1 1/2 cups kumquat's all-purpose gluten-free flour
- 45 grams about 1/2 cup powdered peanut butter (such as PB2)
- 45 grams about 1/2 cup dark cocoa
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 1/3 cup organic chunky peanut butter
- 3 tablespoons maple syrup
- 1 tablespoon organic canola oil
- 1 teaspoon vanilla paste or extract
- 3 large eggs
- 4 ounces dark chocolate finely chopped
For Syrup:
- 1/3 cup maple syrup
- 1/3 cup organic chunky peanut butter
Instructions
For Waffles:
- Combine first 5 ingredients in a medium bowl.
- Combine buttermilk, peanut butter, maple syrup, oil, and vanilla in a medium bowl.
- Separate eggs and add egg yolk to buttermilk mixture.
- Whip egg whites to stiff peaks with an electric mixer.
- Add buttermilk mixture to flour mixture and stir until combined. Add egg whites and fold gently into batter. Stir in finely chopped dark chocolate.
- Heat an electric waffler according to manufacturer's instructions. Cook waffles, keeping cooked waffles warm in a warm oven.
For Syrup:
- Combine maple syrup and peanut butter in a small saucepan. Place over medium heat until just warm. Serve over waffles.
- Top with additional cocoa, if desired.