We are a big waffle/ pancake family..well at least the kids are and I enjoy them occasionally too. More often than not, I have a batch in my freezer for a quick school day breakfast. It makes them happy and it’s one of the few things they’ll eat before school. So to his utter joy, last few days, he’s been getting treated to these Brownie Waffles! Please note, chocolate sauce is for a special afternoon treat, mornings are all about honey or maple syrup!
I don’t follow a gluten-free diet, but I do enjoy experimenting with alternative flours and for this reason, when the good folks at Bakri Chaap sent me their Ragi/ Fingermillet flour, I was really excited to bake with it. After a successful run with the Instant Ragi ( Fingermillet) Dosa, I am very keen to use this flour in different ways. I’ve already talked a bit about its immense health benefits in the earlier dosa post. All the more reason to include it in some form or the other in our daily diet.
What I really like about this particular product is that it comes from small farmers in remote villages of Himalayas where they are growing their produce in a sustainable and traditional manner without any use of pesticides. Due to the rich soil in their farms, all their products are loaded with antioxidants and minerals.
Back to this recipe, it is not your usual light and airy waffle. Though maybe adding an egg to the batter may make it so. Please do let me know if you try that. Ragi has an earthy rustic taste, that, in my opinion, goes very well with chocolate. This recipe does not lack in that department because of cocoa powder and a little bit of melted chocolate too…hello these ARE Brownie Waffles!! Banana keeps it moist while peanut butter is responsible for some amount of fudginess too, which not a bad thing, right? 🙂
I find that ragi flour needs more liquid than the regular all-purpose flour and over baking, it can dry out your product. So when you’re making your waffles, take them out when they are just done. You can, of course, go with half ragi and half all-purpose flour, gradually increase the quantity of ragi as you get used to it. I will so not get mad at you for doing that! And by all means add a handful of chocolate chips, chopped walnuts, cocoa nibs, anything that rocks your boat! 🙂
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Glutenfree Brownie Waffles
- 1 cup Ragi / fingermillet flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp cocoa powder
- 1/4 tsp salt
- 3/4 cup Coconut milk ( or any milk) You may need more.
- 1 Banana
- 2-3 tbsp Maple syrup/Honey/ Jaggery
- 2 tsp vanilla extract
- 2 Tbsp peanut butter
- 1/4 cup Dairy free chocolate or Dark chocolate (70%) Melted
- 2 Tbsp Vegetable oil
- 1/2 cup Dairy free chocolate or Dark chocolate (70%)
- 1/2 cup Coconut milk ( or any milk)
- Preheat your waffle iron.
- Add all the dry ingredients - Ragi flour, baking soda, baking powder, cocoa and salt, in a medium sized bowl.
- Add all the wet ingredients to your blender - milk, melted chocolate, banana, peanut butter, vanilla, sweetener and oil. Blend it it well till smooth.
- Pour this over the flour mixture and whisk well until no lumps remain. You are looking for a thick pouring consistency. Add a little milk if its too thick. You can safely taste the batter ( since its eggless) to check if you'd like to add more sweetener to it.
- Grease the waffle iron and drop a small ladleful of batter in each cavity. Cook for about 3-4 minutes or till the top looks done. Be careful not to overcook these, they'll be too dry otherwise. You can taste the waffle and adjust the sweetener in the batter at this stage too. Repeat till all the batter gets used up.
- Enjoy warm with maple syrup or a homemade chocolate sauce!
- Gently melt both the ingredients - chocolate and coconut milk, together in a small pan, until the chocolate just melts. Take the pan off the heat and whisk until you get a smooth, silky sauce.