These spiced cocoa waffles make for the perfect weekend breakfast: decadent, but still nourishing thanks to the whole grain rye flour and avocado (don’t assume they taste ‘healthy’ — they 100% do not). They would also be a crowd-pleasing dessert!
I don’t know about you, but for me, weekend mornings were made for pancakes, waffles, crepes or any other kind of sweet, decadent breakfasty thing. Toast on a Sunday morning? pfft. What a waste. And the thing is if you have a decent recipe, none of these things are hard to whip up. The gentle practice of whisking ingredients together, and the sound of batter sizzling is such a nice way to ease into the day.
These waffles are decadent with their spiced cocoa, fluffy richness, but are also nourishing, packed full of whole grain rye flour and avocado instead of oil. Serve with fruit and maple, and a scoop of ice cream if you’re feeling extra decadent.
Spiced Cocoa + Rye Waffles {vegan}
Ingredients
dry
- 1 1/2 cup rye flour
- 1/4 cup dutch-process cocoa powder
- 3 tbsp coconut sugar
- 1 1/2 tbsp baking powder
- 1 tsp mixed spice (or 3/4 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp allspice)
- small pinch chill flakes
- small pinch fine sea salt
wet
- 1 1/2 cup non-dairy milk (I used oat milk)
- 1/3 cup well mashed ripe avocado
- 1/2 tsp vanilla bean paste (or 2 tsp extract)
Instructions
- Preheat your Belgian waffle maker (I set mine to the hottest setting). Whisk the dry ingredients together in a large bowl. Add the wet ingredients and whisk gently until combined and smooth. Allow the batter to rest for 10 minutes.
- Brush your hot waffle maker with a little coconut oil then pour on about a heaping 1/2 cup of batter into the center. Pop the lid down and cook until it's set on the outside and cooked through the middle, about 4-5 minutes. Serve with desired toppings (maple is non-negotiable in my opinion).
