Chocolate Orange Spelt Waffles
What is it about chocolate + orange at Christmas time? I know that flavour combination is available all throughout the year, and it is my absolute favourite, so why do I only make chocolate orange-y things in December?? I think it harps back to getting a Terry’s Chocolate Orange in my stocking on Christmas Day each and every year (like the good Jew that I am). So I’ve been subliminally brainwashed into thinking it can only be a festive treat. Having just made the BEST and most delicious spelt waffles ever, I am making a promise to myself here and now that this flavour combination isn’t going to go into recipe hibernation for the rest of the year, only to surface again in December. Oh no! 2019 is going to be the Year of the Orange Chocolate. You heard it here first people, so stay tuned!
I have my usual waffle recipe that works so well that I am guilty of getting complacent and not mixing things up. My kids eat pretty much the exact same waffles every single school day throughout the year. But, when a) they love them and b) they are so full of goodness (including hidden veggies), then why the heck not right?! They are a really wonderful way to start to the day, with the perfect balance of nutrients. They are high in fibre and protein (more than an egg), contain a bunch of antioxidants and micronutrients from the pumpkin and sweet potato, and are full of complex carbohydrates that will keep us all satisfied until lunchtime. The addition of Pip n Nut’s Limited Edition Chocolate Orange Almond Butter has just turned these waffles up a delicious notch I didn't even know was possible!
I batch cook these healthy waffles weekly and load them in the freezer, ready to simply pop in the toaster each and every morning. So, not only are they a totally yummy and nutritious breakfast, but they also only take as long as a piece of toast in the mornings, which is perfect to grab as we whizz out of the door late in a panic most of the time! My kids like to eat them dry straight from the toaster, but I like to load the waffles up with a dollop of creamy yogurt or oozy nut butter, and top with some fresh berries.
One serving provides 266 calories, a quarter of my recommended fibre intake, 9g of protein and a huge 51% of my daily Vitamin A requirements.
· 200g Wholegrain Spelt flour
· 1 tsp Baking Powder
· 1 tsp Baking soda
· 1 tsp Cinnamon
· 20g Milled Flaxseeds (I used Linwoods)
· ½ tsp Salt
· 30g Unsweetened Protein Powder (I used ‘That Protein’ Brown Rice with Cacao)
· 3 Eggs (or flax egg)
· 2 Bananas
· 120g Canned Pumpkin Puree
· 100g Grated Sweet Potato or Carrot - Optional
· 170ml Milk (I used Almond Milk)
· 3 tbsp Maple Syrup
· 1 tsp Vanilla extract
· 80g Organic Coconut Oil — melted
· 30g Pip & Nut Chocolate Orange Almond Butter
· Zest from 1 Orange
· Optional - 100g Berries and/or 40g Dark Chocolate Chips
· In a large bowl, combine the first 7 (dry) ingredients.
· In a medium bowl, mash the bananas (and berries if using) and add the grated sweet potato/carrot.
· Add the eggs to the banana mixure and whisk together.
· Add the pumpkin purée, orange zest, almond butter, melted coconut oil, maple syrup and vanilla extract.
· Whisk again until fully combined.
· Pour this liquid mixture into the dry flour mixture and mix well.
· Slowing add the milk a little at a time until thoroughly combined, even though it will still be a bit lumpy due to the banana.
· Preheat your waffle iron.
· Spray with a little non-stick oil and spoon the batter carefully onto the heated waffle iron and close the lid.
· Depending on your waffle iron, it will take approximately 10 minutes for the waffles to cook and crisp up nicely, but do keep checking so that they don’t dry out and burn.
· Once the waffles are done, slice into sticks and transfer them to a cooling rack to cool before you pop them in the freezer, or enjoy immediately.
· TIP — Don’t actually stack the waffles on top of each other or they will lose their crispy-ness.
Calories — 266
Fat — 13g
Carbohydrates — 31g
Fibre — 7g
Protein — 9g
Vitamin A — 51%
Iron — 10%