These are over-the-top good, with an airy, crispy texture and subtle cocoa flavor. The compote is delicious, but you could omit it and serve the waffles with fresh bananas or berries instead. I make a whole bunch of these waffles and freeze them; on weekdays when my husband is looking for a quick breakfast, he takes one out and reheats it in seconds.
Ingredients
WAFFLES
- 1 1/3 cups spelt flour
- 1/3 cup hemp flour or plain hemp protein powder
- 1/3 cup unsweetened cocoa
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons natural cane sugar
- 2 eggs, beaten
- 1 1/2 cups reduced fat (2 percent) milk, warmed
- 1/3 cup melted virgin coconut oil, plus more for waffle iron
- 1 teaspoon vanilla extract
- Hulled hemp seeds (optional)
- Whipped cream (optional)
- STRAWBERRY COMPOTE
- 2 cups fresh or frozen strawberries halve or quarter if large
- 1/2 cup natural cane sugar
- 1 teaspoon fresh orange zest
- 1/4 cup fresh orange juice
- 1/2 cup pure maple syrup
Instructions
- Make compote: In a medium saucepan, bring strawberries, sugar, orange zest, orange juice, and syrup to a boil. Reduce heat to medium-low and simmer until thick, 10–20 minutes. Set aside. (Makes 1 1/2 cups.)
- In a large bowl, combine spelt flour, hemp flour or protein powder, cocoa, cornstarch, baking powder, salt, and sugar. In a medium bowl, combine eggs, milk, melted coconut oil, and vanilla; beat until well mixed. Add wet ingredients to dry and whisk until just blended.
- Preheat waffle iron to medium heat. Brush with melted coconut oil. Pour just enough batter to cover each waffle insert. Cook for about 3 minutes or until crisp. Serve warm with strawberry compote, garnished with hemp nuts and whipped cream, if desired.
Notes
PER SERVING (with 1/4 cup compote): 369 cal, 13g fat (2g mono, 1g poly, 10g sat), 49mg chol, 9g protein, 57g carb, 6g fiber, 247mg sodium
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