Twix waffles
Enjoy these delicious, gluten and dairy-free Twix Waffles! They’re perfect for any time of day, whether you’re looking for a fun breakfast or a sweet treat.
Ingredients
Dry Ingredients:
- 1 1/4 cups almond flour
- 1/4 cup coconut flour
- 2/3 cup tapioca flour
- 1.5 tsp baking powder
- 1/2 tsp salt
Wet Ingredients:
- 2 eggs, beaten
- 1 cup full-fat coconut milk mixed with 2 tsp lemon juice, May substitute with dairy-free milk of choice
- 1/3 cup refined liquid coconut oil
- 1/4 cup raw cane sugar or maple syrup
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Topping:
- 1.5 cups chocolate chips
- 2 tbsp coconut oil
Caramel Layer:
- 1/2 cup cashew butter
- 1/4 cup maple syrup
- 1/4 cup coconut milk
Instructions
Preheat and Prep:
- Preheat mini waffle iron and oil generously with coconut or olive oil.
Mix Dry Ingredients:
- In a large bowl, mix all dry ingredients. Melt coconut oil and stir into dry mixture. Form a well in the center.
Combine Wet Ingredients:
- Add beaten eggs, coconut milk, and maple syrup to the well. Mix everything together to form your batter. If the batter looks too thick, add another tbsp of milk.
Cook Waffles:
- Scoop a generous serving spoon of batter onto your waffle iron. Use the bottom of the spoon to spread the batter slightly. Cook for 2 minutes, or 3 for a crispier waffle.
Prepare Toppings:
- While waffles are grilling, prepare the chocolate coating by microwaving the chocolate chips and coconut oil (or boil on the stovetop over hot water). Prepare the caramel layer by mixing cashew butter, maple syrup, and coconut milk until smooth.
Cool and Coat:
- Line a baking sheet with parchment paper
Tried this recipe?Let us know how it was!