GLUTEN-FREE CHOCOLATE AND BUCKWHEAT WAFFLES

Gluten-Free Chocolate and Buckwheat Waffles image

Provided by Chris Morocco

Yield 8 servings

Number Of Ingredients 20

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Toppings:
1/4 cup mixed buckwheat groats, black or white sesame seeds, and/or flaxseeds
2 teaspoons plus 2 tablespoons pure maple syrup
Pinch of kosher salt
1 cup whole-milk ricotta
Waffles and assembly:
1 cup buckwheat flour
1/2 cup Dutch-process unsweetened cocoa powder
1/4 cup flaxseed meal
1 1/4 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 large eggs, room temperature
2 cups buttermilk
1/2 cup virgin coconut oil, melted
1/4 cup (packed) dark brown sugar
2 teaspoons vanilla extract
2 ounces bittersweet chocolate, coarsely chopped
Nonstick vegetable oil spray
Pure maple syrup (for serving)

Steps:

Toppings:
Preheat oven to 300°F. Toss buckwheat, 2 tsp. maple syrup, and salt on a rimmed baking sheet until evenly coated. Bake until dry to the touch and toasty smelling, 12-15 minutes. Stir to recoat and transfer to a sheet of parchment paper. Let crumble cool.
Whisk ricotta and remaining 2 Tbsp. maple syrup in a small bowl until smooth.
Waffles and assembly:
Heat a waffle iron on medium. Whisk buckwheat flour, cocoa powder, flaxseed meal, salt, baking powder, and baking soda in a large bowl to combine. Whisk eggs, buttermilk, coconut oil, brown sugar, and vanilla in a medium bowl until smooth. Add to dry ingredients and whisk until smooth; mix in chocolate.
Lightly coat waffle iron with nonstick spray. Scoop batter onto waffle iron (it should cover the entire surface; amount needed will vary according to model) and cook waffles until you smell a blast of chocolaty aroma hit you and edges are slightly darkened, around 3 minutes per batch. Remove carefully from waffle iron. Without gluten, waffles will be extra tender.
Serve waffles topped with whipped ricotta, crumble, and maple syrup.