Chocolate Waffles with Berry Sauce

These were our leftovers after making a double batch!

Good for the next morning!

My notes:

*I used some freshly ground whole wheat flour and some Ultragrain flour.  I was afraid to use all whole wheat flour because mine is red wheat, which is supposed to be heavier than the white wheat the recipe uses.  I’m sure you could use all-purpose flour and have a good turnout.

*I did not have Sucanat, so I used half brown sugar and half white sugar.

*For the strawberry sauce, I actually used frozen strawberries and a frozen berry blend I get from Costco.  I also added some maple syrup, and it turned out delicious!

*I made a double batch because I was worried the original recipe would not produce enough.  As you can see from my photo, the double batch produced more than enough, so a single batch probably would have been just fine.  ~smile~

Whole Wheat Chocolate Waffles with Strawberry Sauce

Recipe found at “Happy Healthy Mama”

Makes 4 (6 1/2 inch) waffles

2/3 cup white whole wheat flour

1/3 cup wheat germ

1 tablespoon ground flaxseed meal

1/3 cup unsweetened cocoa powder, sifted

1/3 cup Sucanat

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups milk (I used unsweetened almond milk)

2 eggs, separated

8 tablespoons butter (1 stick!), melted

1 teaspoon pure vanilla extract

1/2 heaping cup chocolate chips

For the Sauce

1 (12-16 ounce) bag frozen strawberries

To prepare the sauce, put the frozen strawberries in a medium saucepan over medium heat.  Stir frequently.  As the strawberries start to thaw, use a spoon to break them apart.  Continue to stir frequently as they heat.  After about 10 minutes, you should have a sauce with strawberry chunks.  We think the sauce is perfect with strawberries alone, but if you think it needs more sweetness, feel free to add a tablespoon or so of agave nectar or Sucanat.

Preheat your waffle iron.

In a large bowl, whisk together the flour, wheat germ, flaxseed, Sucanat, baking powder, baking soda, sifted cocoa powder, and salt.

In a separate bowl, whisk together the milk, egg yolks (save the egg whites in another bowl), butter, and vanilla.  Pour the wet ingredients over the dry ingredients and gently whisk them together until they are just combined.  Stir in the chocolate chips.

In a separate bowl, beat the egg whites until they form stiff peaks.  Fold them into the batter and stir to ensure the chocolate chips are evenly distributed.

Butter, oil, or spray your waffle iron.  Spoon a full 2/3 cup onto the waffle iron and use the back of a wooden spoon to spread it out.  The batter looks like brownie batter and as it’s cooking, your house will smell like you’re  baking brownies, too!  Allow the batter to bake for about 30 seconds, and then close the lid and bake until the waffle is ready.  Serve immediately.