Zucchini Molasses Cacao Waffles! (With a Maca Mesquite Latté)
Walking home from a morning of the most invigorating yoga class at Yoga Flow SF, my tummy was turning from hunger! I could not decide just what I really wanted to eat for breakfast, but then I walked by Sur La Table and saw an advertisement for a waffle maker...and YES! It was a waffle morning! But what kind?
I scavenged through my fridge to see what I had in stock to pull off some tasty waffles. And from there I created a MASTERPIECE! Gluten-free, vegan, iron and magnesium-rich and full of fiber, these became a tasty treat I am excited to share. The flax seeds give your essential omega-3’s, while the molasses gives the daily dose of iron, magnesium and many vitamins and minerals that I find essential for keeping my blood flowing and body staying warm on a cool winter morning. And even better, it’s made from buckwheat and coconut flour, which are low-glycemic and keep the body’s energy sustained at a consistent level for a long time.
Zucchini Cacao Molasses Waffle Recipe
(Vegan, Gluten-Free, Paleo - replace buckwheat flour with coconut flour, Refined-Sugar Free)
Yield: 3-4 servings
Prep time: 15 minutes prepping + 5-20 minutes grilling (depending on your waffle maker)
1 cup buckwheat flour
1 cup coconut flour
2 tablespoons ground flax seeds
1 tablespoon baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/4 cup cacao powder
2 cups organic unsweetened vanilla almond milk
1/4 cup coconut oil, melted (plus extra for oiling the waffle maker)
2 tablespoons unsulfered blackstrap molasses
1 cup organic zucchini, grated
1 tsp vanilla extract
2 tablespoons Miyoko’s vegan butter
Preheat oven to 200 degrees F (to keep waffles warm and crispy after they are cooked). Preheat waffle maker for at least 5 minutes so that it is hot!
In large bowl, whisk together first 6 ingredients. In a small mixing bowl, whisk tougher remaining ingredients. Slowing whisk wet ingredients into large bowl with dry ingredients until a smooth batter is formed. Add more water if the batter is not easy to mix (it should be a thick liquid).
Spread a small scoop of coconut oil all over both sides of waffle maker (I use a paper towel to wipe it on). Use a ladle and scoop enough to cover the waffle maker without letting it overflow. This will take some practice! Close, and cook until the light on the waffle maker goes off to indicate it is ready. Open and remove, put the waffle in the oven to stay warm, and repeat with the rest of the batter.
Serve with fresh berries and a scoop of Miyoko’s vegan butter melting on top! Even better, see below for our warm Maca Mesquite Latté to dip the waffles into (my favorite way to start the day, even better than coffee).
Maca Mesquite Latté
(Vegan, Gluten-Free, Paleo, Refined-Sugar Free, full of superfoods!)
Yield: 2 servings
Prep time: 5 minutes
2 cups unsweetened vanilla almond milk
1 tsp Maca
1 tablespoon Mesquite powder
1/4 tsp sea salt
1 tsp unsulfered blackstrap molasses (optional)
In small saucepan, heat milk on medium heat, stirring often. Whisk in Maca, Mesquite powder, sea salt and molasses until smooth. Heat until you see small bubbles and it is starting to simmer. Remove from heat and pour into a wide mug for drinking and waffle dipping!