Waffles are such a staple at our house. The kids bought me a waffle iron a few years back and believe me, it gets plenty of use. There were times when we were trying new waffle recipes every weekend! We realized soon that we needed to take a break from this activity, because it was putting a few extra inches on our waistlines.
During the "stay at home" time of COVID 19, we started breaking out the iron again, but we knew we just couldn’t indulge in sugary waffles every week. When Bob's Red Mill sent us some of their products to try, we both were excited to experiment with a waffle recipe that was healthier, but still just as satisfying. We added Bob's new Gluten-Free Almond Protein Powder to our chocolate waffles to create a delicious recipe that is fiber-rich and protein-packed.
Jackie likes to take a healthier approach to most meals and this was no exception. While these chocolate waffles may look like they are full of ingredients that are bad for you, they are actually much better than you think. Using high-quality, minimally-processed products from Bob’s Red Mill makes us feel good about what we are eating. And we love that we can find them at our local grocery store!
These Gluten-Free Chocolate Waffles were not only tasty, but they satisfied our appetites much longer than the tradition waffles we were used to. Did I mention that we used Bob's Red Mill Gluten Free 1 to 1 Baking Flour? That means these they are perfect for all of our gluten-free friends out there, so don’t feel guilty for having seconds. You can even pack a few for a great to-go snack!
This post is sponsored by our friends at Bob's Red Mill. All opinions are our own.Print
For the Waffles:
- ¾ C Bob's Red Mill Almond Protein Powder
- 3 eggs
- 1 ½ C Bob's Red Mill Gluten Free 1 to1 Baking Flour
- 1 ⅓ C Oatmilk (or other milk of your choice)
- ¼ C plus 1 tablespoon stevia
- ½ C dark coco powder
- ⅓ C finely chopped almonds
- 2 Tbsp olive oil
- 1 tsp almond extract
For the Raspberry Dipping Sauce:
- 2 C frozen raspberries
- 1 C fresh raspberries
- 2 Tbsp stevia
- Preheat waffle iron.
to make the Raspberry Dipping Sauce:
- In a small sauce pan, combine the frozen raspberries and 2 tablespoon stevia. Heat for 4-5 minutes over low heat.
- Add all but 6-8 fresh raspberries, reserve them for garnish, Cook for 3-4 more minutes.
- Remove from heat and allow to cool.
To make waffles:
- Combine eggs and oatmilk in a small bowl.
- In a separate bowl, combine remaining ingredients and mix.
- Add wet ingredients to dry mixing until combined. Do not over mix.
- Place mixture into center of waffle iron using a ¼ C measuring cup.
- Cook in iron 4-5 minutes or until easily released from iron.
- Continue until all batter is gone.
- Serve by pouring raspberry sauce over the top.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: brunch
- Method: n/a
- Cuisine: n/a
- Serving Size: 2 waffles
- Calories: 332
- Sugar: 4.3 g
- Sodium: 78.3 mg
- Fat: 17.5 g
- Carbohydrates: 17.1 g
- Protein: 10.5 g
- Cholesterol: 93 mg
Keywords: chocolate, waffle, protein, protein powder, gluten free, brunch, raspberry,