Dark Chocolate Ginger Waffles


A perfect balance of healthy and traditional ingredients, these waffles are sure to become a household favorite. 


Ingredients
Dark Chocolate Ginger Waffles
1 cup cake flour
1 cup whole wheat pastry flour
1 cup unsweetened dark cocoa powder
¾ cup light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon coarse salt
3 large eggs, separated
2 cups buttermilk
½ cup coconut oil, liquid form
1 teaspoon vanilla extract
1 ½ teaspoon almond extract
1 medium zucchini, shredded (smallest shredder size possible)
2 drops Ginger oil 
 

Greek Yogurt Almond-Ginger Whipped Cream
1 cup heavy cream, chilled
½ cup Greek yogurt
Powdered sugar, to taste
1 teaspoon almond extract
1 toothpick with Ginger oil


Instructions
Waffles

  1. Preheat oven to 250° F and place a wire rack over a baking sheet, set aside.
  2. In a large bowl, combine flours, cocoa, brown sugar, baking powder, baking soda, and salt.
  3. Whisk until evenly combined.
  4. Make a well in the center of the bowl and pour in the egg yolks, buttermilk, coconut oil, almond extract, vanilla extract, and Ginger oil. Mix until just combined and lump-free.
  5. In a separate bowl, beat egg whites until stiff peaks form. Make sure the bowl and beaters are super clean so that egg whites fluff up properly. Add beaten egg whites to the batter, a little at a time, and fold them in gently until evenly combined.
  6. Shred zucchini and fold into batter.
  7. Heat waffle iron and lightly grease with cooking spray. Add about ¼ cup of batter to the center of the hot waffle iron. Close lid and cook according to your waffle iron’s instructions.
  8. Transfer to prepared wire rack baking sheet. Keep waffles warm in the preheated oven while you continue to cook the rest and make the cream. Serve with the Greek Yogurt Ginger-Almond Whipped Cream and real maple syrup.

Whipped Cream

  1. In a medium-sized bowl, beat heavy cream, yogurt, sugar, almond extract, and Ginger oil on medium-high speed until soft peaks form. Taste and add more yogurt or cream to taste and whisk again to soft peaks.

Tip: Make sure the egg whites have no yolk remnants when being whipped.


Dark Chocolate Ginger Waffles

with Greek Yogurt Almond-Ginger Whipped Cream

Servings:10

Prep Time:25 min

Cook Time:35 min

Difficulty:Medium

Ingredients:

Waffles
1 cup whole wheat pastry flour
1 cup unsweetened dark cocoa powder
¾ cup light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon coarse salt
3 large eggs, separated
2 cups buttermilk
½ cup coconut oil, liquid form
1 teaspoon vanilla extract
1 ½ teaspoon almond extract
1 medium zucchini, shredded (smallest shredder size possible)
2 drops Ginger oil
 

Whipped Cream
1 cup heavy cream, chilled
½ cup Greek yogurt
Powdered sugar, to taste
1 teaspoon almond extract
1 toothpick with Ginger oil

Instructions:

Waffles

  1. Preheat oven to 250° F and place a wire rack over a baking sheet, set aside.
  2. In a large bowl, combine the flours, cocoa, brown sugar, baking powder, baking soda, and salt.
  3. Whisk until evenly combined.
  4. Make a well in center of bowl and pour in the egg yolks, buttermilk, coconut oil, almond extract, vanilla extract, and Ginger oil. Mix until just combined and lump-free.
  5. In a separate bowl, beat egg whites until stiff peaks form. Make sure the bowl and beaters are super clean so that the egg whites fluff up properly. Add the beaten egg whites to the batter, a little at a time, and fold them in gently until evenly combined.
  6. Shred zucchini and fold into batter.
  7. Heat waffle iron and lightly grease with cooking spray. Add about ¼ cup of batter to the center of the hot waffle iron. Close lid and cook according to your waffle iron’s instructions.
  8. Transfer to prepared wire rack baking sheet. Keep waffles warm in the preheated oven while you continue to cook the rest and make the cream. Serve with the Greek Yogurt Ginger-Almond Whipped Cream and real maple syrup.

Whipped Cream

  1. In a medium-sized bowl, beat heavy cream, yogurt, sugar, almond extract, and Ginger oil on medium-high speed until soft peaks form. Taste and add more yogurt or cream to taste and whisk again to soft peaks.

Tips:

Make sure the egg whites have no yolk remnants when being whipped.

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