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Method
1. Preheat a waffle iron. In a medium bowl, mix together the buckwheat flour, coconut
sugar, baking powder, bicarbonate of soda, salt and cinnamon.
2. Fix the Pouring Spout to the mixing bowl and use the Chef's Whisk attachment to
whisk together the buttermilk, melted butter and egg.
3. Pour the dry mixture into the wet mixture and mix on low speed until there only a few
small lumps remaining. Make sure all the liquid is incorporated. Set your batter aside
to rest for 5 minutes.
4. Pour the batter into your hot waffle iron and cook until the waffles are barely letting off
steam and they are lightly crisp to touch. Repeat with the remaining batter.
5. Melt the chocolate in a heatproof bowl over a saucepan of simmering water (do not let
the base of the bowl touch the water).
6. Serve with almond butter and drizzled warm melted chocolate.
200 g (7 oz) buckwheat flour
1 tbsp coconut sugar
1 1/4 tsp gluten-free baking powder
1 tsp bicarbonate of soda (baking soda)
1/4 tsp salt
1/4 tsp ground cinnamon
300 ml (10 fl oz) buttermilk
4 tbsp melted butter or coconut oil
1 large egg
100 g (3½ oz) dark chocolate
100 g (3½ oz) almond butter
Professional tip!
Use Cuisinart’s 4 Slice
Waffle Maker for great
results!
INGREDIENTS
Chef's Whisk
Ideal for whipping eggs,
egg whites or heavy cream
WAFFLES WITH
ALMOND BUTTER
& CHOCOLATE
MAKES 6 WAFFLES
Rowie says: "The Whisk has awesome
coverage because of its shape and the
friction when mixing - it covers the surface
area of the bowl which makes it more
efcent and mixing more even."
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