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Sunday, May 25, 2014

Whole Wheat Chocolate Pumpkin or Zucchini Waffles

Chocolate makes everything better. I laughed when I saw this photo on a friend's blog recently, about interesting product placement in our local grocery store.

I was looking for freezer meal recipes when I bumped into the recipe for these waffles. With two kinds of chocolate of course they're tasty, but they're healthy-ish, too, with whole wheat and a vegetable. I think they're sweet enough just on their own, with a little butter, but the original recipe recommended serving them with syrup. These waffles freeze well. Simply defrost for a minute or two, then pop in the toaster, and you end up with a crisp waffle with melty chocolate chips: a perfect breakfast or snack. My little guys loved them.

Mom made them for me recently. And when I pulled them out of the freezer after she left, they were all the more comforting because she had made them.

Couldn't keep little hands away!


Whole Wheat Chocolate Pumpkin or Zucchini Waffles

Source: Thriving Home

1 1/2 c whole wheat or spelt flour
1 T baking powder
1/2 teas baking soda
1 1/2 teas cinnamon
1/4 teas salt
1/2 c cocoa powder, sifted
1/4 c brown sugar
1/4 c coconut oil, melted (butter would work)
2 eggs
1 3/4 c milk (rice or almond milk would work)
1 teas vanilla
1 c pureed pumpkin or shredded zucchini
1 c chocolate chips 

Mix dry ingredients (flour through cocoa) in a large bowl.

In a separate bowl, whisk together brown sugar and melted coconut oil. Whisk in beaten eggs, milk and pureed pumpkin.

Add wet ingredients to the dry ingredients and whisk until just combined (do not over mix). Stir in chocolate chips. Cook using waffle iron, until done. 

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