Waffles with Raspberry & Chocolate Sauce

Ingredients

• Buckwheat

  1 cup or 170g

• Honey

  3 tbsp or 63g

• Baking powder

  Leavening agents, low-sodium

  1 tsp or 5g

• Vanilla extract

  ½ tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Raspberries

  Frozen, red, sweetened

  1 cup, unthawed or 250g

• Lemon juice

  Raw

  1 tsp or 5g

• Buttermilk

  Milk, dried

  1 cup or 120g

• Egg

  Whole, fresh eggs

  1 large or 50g

Directions

1. In a food processor blend the almonds and rolled oats for about 15-30 seconds until they are of a flour consistency. In a big bowl mix all the ingredients for the waffle batter (through the salt) together and stir well.
2. Turn on your waffle iron. Leave it at a rather low level, as the waffles might burn easily otherwise. Grease the waffle iron. Add a couple tablespoons of the batter and close the lid. The waffles will need 2-3 minutes. Check on them regularly, open the lid carefully, and use a fork to detach the waffle from the grid.
3. Meanwhile heat up the (frozen) raspberries, lemon juice and maple syrup in a sauce pan on medium heat. Let it simmer for approximately 10 minutes until it’s all nicely combined.
4. Prepare the chocolate sauce. In another sauce pan heat up coconut oil, maple syrup, and the cocoa powder. Stir it until everything is melted and combined. Quickly take it off the stove.
5. When your waffles and sauces are done, serve and enjoy them!
6. Recipe inspired by: http://livingthehealthychoice.com/waffles/