25 January 2012

No Meat Zone Recipes: Chocolate Chip Hazelnut Brownie Waffles

Chocolate Chip Hazelnut Brownie Waffles

Did you ever feel like eating a brownie for breakfast? If you ask me that question, I’d raise my hand as high as it could go. But for most people they’d feel a little guilty scarfing down a brownie before 8 am. Unless, you disguise it in something like a waffle and then you can legitimately call it breakfast. Here’s a recipe that’s got a lot of flavor and adding nuts give it an extra kick of protein.

Ingredients (yields about 7 round waffles)
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/4 cup dark chocolate almond milk
1/4 cup water
1/2 cup vanilla soy yogurt
1/3 cup safflower oil
2/3 cup granulated sugar
1 teaspoon vanilla bean paste
1 cup vegan semisweet chocolate chips
2/3 cup hazelnuts, chopped coarsely
non-stick cooking spray

Mix flour, cocoa powder, baking powder, baking soda, cinnamon and salt in a large bowl. In a separate bowl, whisk together milk, water, oil, sugar and vanilla. Form a well in the center of the sifted dry ingredients. In a separate bowl, whisk together the almond milk, water, soy yogurt, oil, sugar, and vanilla. Pour the wet ingredients into the dry and mix together until almost blended. Fold in chocolate chips and hazelnuts. Do not overmix.

Prepare in your waffle iron as you’d prepare other waffles. Once waffles are finished, add your desired amount of vegan butter (optional, but very tasty), mini chocolate chips, then drizzle with brownie chocolate sauce (optional). They also taste great with a drizzle of maple syrup and fresh raspberries.

Bonus Recipe! Brownie Chocolate Sauce

1 cup granulated sugar
1 1/2 teaspoons unbleached all-purpose flour
1/8 teaspoon salt
3 tablespoons unsweetened cocoa powder
1 cup nondairy milk
1 teaspoon vanilla bean paste

Add the sugar, flour, salt, and cocoa to a saucepan. Whisk these dry ingredients thoroughly before you add the milk and vanilla. Stir over medium heat. Boil for 3 minutes, stirring occasionally. Remove from the heat and cool.

London’s Loves Notes:
The Brownie Chocolate Sauce is perfect for pouring over nondairy ice cream or for making chocolate milk!

Josalyn Wilder | Blog
Albany, NY Josalyn is the author of the blog London Loves, a cooking project that shares vegan recipes that are kitchen tested & kid-approved! She's also a children’s librarian and a compulsive vegan baker. But her most important role is acting as the entertainment director for her 3 yr. old son London. The recipes on London Loves reflect her food philosophy… that there is no need to compromise taste to make cruelty-free food that you can feel good about eating & feeding to your kids. Josalyn believes that there is nothing more rewarding than sharing her passion and realizing that her recipes have the potential to change lives, change habits, and even change the world!

Photo credit: Josalyn