I hope you have a waffle maker… and if you don’t I hope you purchase one. I have three; a standard, a Belgian, and a waffle cone maker. I am an extreme waffle fan. This particular waffle is really nice. It has a slight oat taste- not all the way like oatmeal, but tasting in that direction. You can simply make the waffles and top them with fruit and syrup…
…or you can take it all the way, stuff it with chocolate and cook the whole thing as French Toast. You could make the sandwiches the night before and cook the French Toast Waffle in the morning.
I made them cute my cutting them with cookie cutters before “French Toasting” them. Then I served them with the leftover chocolate filling.
Chocolate Stuffed French Toast Waffles Recipe
1 1/2 cups oat flour (I used Bob’s Red Mill gluten-free)- measure “loose” not packed
1/2 cup quinoa flakes
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons oil
2 tablespoons honey, agave or maple syrup
3/4-1 cup rice milk (or other milk)
1/4 cup almond butter
1 tablespoon cacao powder (or cocoa powder)
2-3 tablespoons maple syrup (or other sweetener)
splash rice milk
Combine the dry waffle ingredients and the wet ingredients separately. Then mix together. Add a bit of milk as needed to get a thick but pourable batter. Preheat a standard waffle maker. Make the waffles; it should make about 4.
Combine the filling ingredients. Sweeten to taste and add milk to achieve a thick spreadable chocolate spread (like Nutella). Spread generously on the waffles forming sandwiches. Cut on the “lines” into 4 pieces each.
Whisk the eggs, milk, and cinnamon together in a pie pan. Preheat a pan on medium-low with a thin layer of oil. Dip both sides of the sandwiches in the egg mixture and cook on both sides.
Serve hot as is or drizzle with maple syrup or try with raspberry jam.
I am sharing this recipe on Slightly Indulgent Tuesdays, Allergy Free Wednesdays,