Chocolate Raspberry Waffles with Chocolate-Peanut Butter Drizzle
With a whole week dedicated to chocolate, it only made sense to have it for breakfast. Would you expect anything less? You know I adore breakfast and chocolate makes me swoon. And really, the two are meant to be together. Especially when they come in waffle form. But they get even better when you add raspberries and drizzle them with peanut butter.
Just picture having a big ol' plate of these chocolate raspberry waffles put in front of you by your one and only Valentine. I'd sure be in heaven!
BUT before we dive into this decadent, chocolatey breakfast, I have to tell you about a little project I've been working on. A hint? It involves quinoa (duh!) and breakfast (yay!). Can you guess? Well, obviously I'm just going to tell you anyway, so here it goes.
I'm coming out with another e-book!
I'm super excited because this book is not only celebrating all things quinoa, but also all things breakfast and brunch. Excited yet?
This time around, you can also expect way more recipes (more than twice as many as Baking with Quinoa), more tips for integrating quinoa into your daily diet, each recipe still just as healthy and delicious. And gluten-free of course!
Get ready to get your brunch on my dears. This all new e-book will be launching in the next few months and it's a must-read!
Now that you're probably craving an over-the-top brunch, why not whip up a batch of these fabulous Chocolate Raspberry Waffles? And definitely don't forget the Chocolate-Peanut Butter Drizzle. It takes these waffles from amazing to out-of-this-world insane.
Chocolate Raspberry Waffles with Chocolate-Peanut Butter Drizzle
for the waffles:
- ½ cup brown rice flour
- ¼ cup quinoa flour
- ¼ cup tapioca starch
- ¼ cup gluten-free rolled oats
- ¼ cup unsweetened cocoa powder
- 1 teaspoon stevia powder or 2 teaspoons sugar
- 1½ teaspoon guar gum
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 2 large eggs separated
- 3 tablespoons oil I used macadamia nut oil, but coconut oil would also be spectacular
- 1½ cups non-dairy milk I like unsweetened almond milk
- 1 teaspoon lemon juice
- 1 cup fresh or frozen raspberries
for the drizzle:
- ¼ cup peanut butter
- ¼ cup honey
- 2 – 3 tablespoons water enough to thin the sauce slightly
- 1 teaspoon unsweetened cocoa powder
- Whisk the dry ingredients together and set aside. Combine the milk and lemon juice in a small bowl and let sit for 5 minutes.
- With an electric mixer, beat the egg whites into stiff peaks and set aside.
- Beat the egg yolks and oil together and add them to the milk. Four the milk mixture into the dry ingredients and mix together until fully incorporated. Stir in the raspberries. Gently fold in the egg whites until the batter is just incorporated.
- Cook the waffles according to your maker’s instructions (mine took a little bit longer than suggested to crisp up).
- While the waffles are cooking, prepare the drizzle by heating all the ingredients in a small sauce pan over low heat until you have a smooth sauce.
- Drizzle the waffles with your chocolate-peanut butter sauce and garnish with raspberries.
- Happy Valentine’s Day!! I love each and every one of you! xoxo
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Can xanthan gum be used in place of the guar gum?
Yes! I have found that they’re pretty much a 1:1 substitution. Let me know how you enjoy them 🙂
Perhaps I missed this somewhere, but how many waffles does this recipe yield? Thanks!
Seems like that disappeared for some reason! The recipe makes about 6 waffles 🙂 Enjoy!
Do you know the nutritional information on the waffle recipe? It looks spectacular.
Hi Laura – sorry, but I actually don’t know the nutritional info for these waffles. Since I make sure to cook with clean, healthy ingredients, I’m not super concerned with calorie and fat content. I know that you can plug the ingredients into SparkRecipes (http://www.sparkrecipes.com/) and it will spit out the nutritional info for you. Hope that works! And hope you enjoy these waffles – they’re amazing 🙂
These look and sound AMAZING! I keep finding reasons to need a waffle iron, and this is adding to the list! Such a delicious breakfast.
Oh yes! A waffle iron is a must-have. Check them out on Amazon. They’re not very much money and TOTALLY worth it 🙂
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I am new the quinoa baking scene. Actually, I haven’t done it but you now have my attention, I was wondering what is your favorite brand of quinoa flour? My children have life threatening food allergies to all nuts and sesame seeds.
I need to avoid flours made in the same facility as those.
Welcome, welcome!! Happy to have you in the baking scene 🙂 Have you checked out my book dedicated to gluten-free baking? If not, you should! http://www.simplyquinoa.com/book
Let me get back to you about the flour. I’m going to do some research into the brands I like and make sure they’re safe for your little ones. If you don’t hear from me in a day or two, shoot me an email and I’ll be sure to respond! [email protected]
Fabulous! I just ordered the book! I can substitute sunbutter for peanut butter and other things for the dairy. But buying flour can get tricky or can grind my own?
You can definitely grind you own if you have a high powered blender. Just toast the quinoa seeds and then blend them up into a flour. I have a BlendTec, but a Vitamix or something similar would also work.
And for the recipes in the book, none of them have dairy, so hopefully there won’t be too many substitutions! Thanks for the support and I promise to look into the flours for you 🙂
You are very kind and I appreciate your energy and work! I have a Cuisinart and a second hand Vitamix that is quite old…but I will give it a try!
[…] to give in to mounds of powdered sugar and bleached flour when The Queen of Quinoa has a recipe for Gluten-Free Chocolate Raspberry Waffles with Chocolate-Peanut Butter Drizzle to share. Don’t let the long list of ingredients scare you off, most of these are basic […]
Yum! We might be enjoying brunch-for-dinner on V-day 🙂
Same here 🙂 Happy Valentine’s Day to you! xo
Do any changes need to be made to this recipe to make pancakes instead of waffles?
The only change I would make is that you don’t need to separate the eggs and whip the egg whites. Simply combine the whole eggs with the oil and you should have pancake batter! Let me know how it comes out for you. They’d be scrumptious as cakes 🙂
Wow that looks like an amazing breakfast! I could totally do that on a Sunday with a good cup of coffee!
Oh I hear ya with the coffee! Chocolate and coffee…makes the perfect combo!
chocolate and raspberries!! I love that combo more than any other dessert-y goodness. What a perfect Valentine’s Day breakfast this would be!