1 3/4cupsGluten free flour blend (or gluten free flour of your choice)
1 1/2tspBaking powder
1/2 tspHimalayan pink salt
1tbspGrape seed oil (or oil of your choice)
GLUTEN FREE FLOUR BLEND
1 1/2cupBrown rice flour
60grDark chocolate (I use Lindt 90%)
1/4 cupMaple syrup
Melt the chocolate in a double boiler above steam.
When ready, take it off the heat, add milk and whisk well until smooth. Add maple syrup and repeat.
Mix the milk with vinegar and let it sit for 10min to activate,
In the meantime, melt the coconut oil in a double boiler above steam, add it to the milk and stir.
Blend all the dry ingredients in a separate bowl.
When ready combine all together by mixing gently until smooth and let it sit for 10min.
Preheat your waffle maker to a medium setting.
When ready, lightly brush with oil.
Fill your waffle maker measuring cup full and pour the batter in.
After you receive signal, open the lid, but close it again after few seconds for another minute.
When you receive another signal, careful remove with plastic thongs and spatula.
When ready, serve right away with strawberries and chocolate syrup.
Store them in preheated oven on 200F if you need to keep them warm longer. You can also freeze them if properly sealed in a freezer bag. That way you can have them ready when needed and heated in oven.