ON THE MENU: Plant-Based Goodness, In Chocolate Waffle Form!

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The Little Bird Organics has an exciting September line-up for us!

Megan May, founder of Little Bird Organics, has written her second book Little Bird Goodness. To celebrate, she is challenging everyone to create their own plant-based dish and post it to social media with #LittleBirdGoodness and #PlantBasedChallengeNZ for the chance to win several amazing prizes!

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And if you can get to the Unbakery Cafe in Auckland, you are in for a treat! Four chefs have teamed up to have a weekly dish each on the Unbakery menu. Nadia Lim‘s Laksa has already been slurped up by the masses but we still have Simon Wright’s Moroccan Spiced Eggplant & Chickpeas Salad, Jordan Rondel (aka The Caker)’s Spiced Date Loaf with Coconut Yoghurt and Michael Meredith’s Celeriac, Pumpkin, Sprouted Seeds, Shiitake.

P.S Win a meal for two at The Unbakery Cafe this month by clicking here!

While her first book The Unbakery was entirely raw, Little Bird Goodness is a mix of both raw and cooked plant-based dishes, with easier, simpler recipes. Of course there are a couple harder dishes for those that up for a challenge!

We highly recommend these delicious chocolate gingerbread waffles from Little Bird Goodness!

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Waffles have become a staple in the Unbakery cafés for our weekend breakfast crowds – this is a chocolate version of my favourite gingerbread waffle recipe. They smell amazing when they are cooking, and taste great fresh from the waffle iron simply on their own – like a chocolatey Dutch biscuit. You can keep a batch of mixture in the fridge and then make a quick waffle for breakfast or to take out the door. They are healthier than most muffins, and definitely healthier than pop tarts!

Make time: 20 mins  |  Sitting time: 10 mins  |  Serves: 6–8  |  Equipment required: waffle iron

Wet ingredients
  • 1½ cups almond milk
  • 1 tsp vanilla
  • 1½ tbsp apple cider vinegar
  • 4 tbsp coconut nectar or maple syrup
  • 2 tbsp coconut oil, melted
Dry ingredients
  • 2 cups buckwheat flour
  • 2 tbsp tapioca starch or arrowroot
  • ¼ cup cacao powder
  • 2 tsp baking powder
  • 2 tsp ginger powder
  • 1 tsp ground cinnamon
  • ¼ tsp ground allspice
  • 2 pinches of sea salt
Serving options
  • maple syrup/honey/agave nectar
  • fresh berries
  • grilled bananas
  • coconut yoghurt or coconut ice cream of your choice
  • chocolate sauce

Whisk all the wet ingredients together in a large bowl.

Sieve all the dry ingredients into another large bowl, then gently stir the wet ingredients into the dry ones until combined, being careful not to over-mix. Let this batter sit for a minimum of 10 minutes before using.

Heat up the waffle iron and follow the manufacturer’s instructions – opt for a medium temperature, as this increases the cooking time to ensure that the nutrient-dense buckwheat flour is completely cooked through. Like any pancake or waffle recipe, you may need to add more almond milk as you go to maintain the right consistency, as the liquid is absorbed as it sits.

Serve with maple syrup, fresh berries and coconut yoghurt, or coconut ice cream with chocolate sauce if you’re feeling like a really decadent treat.

Let us know how your chocolate gingerbread waffles go by tagging us on social media!

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Lidya loves stories, which is why she's such an avid reader! Chances are you'll see her reading, knitting, watching videos or eating, pretty sure she doesn't do anything else. Flick her an email at lidya@nzgirl.co.nz.