Even sleepyheads will come out from under the covers for these dark-chocolate waffles with a nutty richness from tahini, a Middle Eastern paste made from ground sesame seeds.
- 1½ cups all-purpose gluten-free flour
- 2 tablespoons cocoa
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 ounces 85% dark baking chocolate
- 6 tablespoons tahini
- 2 eggs, beaten
- 1 cup milk or milk substitute
- 1 teaspoon vanilla
- Oil for waffle iron
- 4 ounces 85% dark baking chocolate
- 2 tablespoons tahini
- 1 cup whipping cream, 1 tablespoon sugar; whipped together
- Shaved chocolate (optional)
- Place flour, cocoa, sugar, baking powder, baking soda and salt in a mixing bowl. Stir well.
- Melt 3 ounces chocolate and 6 tablespoons tahini in the microwave for 30 seconds, then in 10-second intervals, if needed. Stir well each time.
- Whisk eggs with milk and vanilla. Add to dry ingredients. Add chocolate and tahini, and stir well.
- Oil waffle iron well; heat iron to medium. Spoon ½–¾ cup of batter on waffle iron (will depend on size). Cook until done. Do not overcook; waffles should be crisp just on the outside edges. Keep warm, and continue in batches until done.
- Top warm waffles with whipped cream, chocolate tahini sauce, and shaved chocolate.
PER SERVING: 732 CAL; 17G PROTEIN; 32G FAT; 95G CARB (44G SUGARS); 936MG SODIUM; 8G FIBER