Ingredients

• Ingredients Scale 1x2x3x 1 1/2 cups flour (whole wheat, spelt, all-purpose, or 1–1 GF flour blend) 1/2 cup organic cocoa powder 1/4 cup sugar (organic pure cane, coconut, date, raw, or monk fruit sweetener) 1 tablespoon baking powder pinch of mineral salt 1 3/4 cup unsweetened almond milk, or milk of choice 1/4 cup light flavored olive oil or room temp coconut oil 1 teaspoon vanilla extract

Preparation

• Instructions Preheat waffle maker to manufacturer’s instructions. Mix batter: In a medium size bowl, combine the flour, cocoa, sugar, baking powder, salt. Add non-dairy milk, oil and vanilla, mix until combined. Cook: Pour batter onto the waffle iron, close and cook about 3 – 4 minutes (or according to your waffle maker’s instructions). Gently remove waffles and serve right away. You can also keep waffles warm in a preheated oven at 200 degrees F., keep waffles on a cookie sheet until all waffles are ready. Serve: Top waffles with pure maple syrup. Pairs perfectly with fresh sliced strawberries, but any seasonal berry will be great too. For variation, try this Nut Butter Maple Syrup. Makes 2 Belgian waffles (as shown) or 4 regular ones if using a classic waffle maker. Store: Leftover waffles can be stored in the refrigerator for 4 – 5 days, or in the freezer for 2 – 3 months. Reheat in the toaster oven.