Dark Chocolate Ginger Waffles

Doesn’t that look so yummy!

Heath Benefits:

Dark cocoa powder: Raw cocoa powder contains a high level of antioxidants that can help protect against diseases such as cancer, heart disease, and age degeneration.
Zucchini: This is an ideal vegetable to aid in weight loss. It is a low calorie food that is a great source of dietary fiber which can help maintain bowel regularity. It’s high water content can help keep the body hydrated and can leave you feeling full. It is also a good source of vitamin C.

Greek yogurt: This type of yogurt contains strong doses of protein. Its high protein content can aid the body in maintaining healthy skin and fighting off illness.

Ginger essential oil: Can also help support a healthy digestion and reduces bloating and gas while delivering anti-oxidant protection.*

 

Dark Chocolate Almond-Ginger Zucchini Waffles with Greek Yogurt Almond-Ginger Whipped Cream

 

yield: 10 waffles

 

Ingredients

1 cups cake flour

1 cup whole wheat pastry flour

1 cup unsweetened dark cocoa powder (We used Scharffen Berger’s)

3/4 cup light brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon coarse salt

3 large eggs, separated

2 cups buttermilk

½ cup coconut oil, liquid form

1 teaspoon vanilla extract

1 1/2 teaspoon almond extract

1 medium zucchini, shredded (smallest shredder size possible)

2 drops Ginger essential oil real maple syrup, for topping

 

Directions

1. Preheat oven to 250°F and place a wire rack over a baking sheet, set aside.
2.  In a large bowl, combine the flours, cocoa, brown sugar, baking powder, baking soda and salt.
3.  Whisk until evenly combined.
4. Make a well in the center of the bowl and pour in the egg yolks, buttermilk, coconut oil, almond extract, vanilla extract, and Ginger essential oil. Mix until just combined and lump-free.
5.  In a separate bowl, beat the egg whites until stiff peaks form. Make sure the bowl and beaters are super clean so that the egg whites fluff up properly. Add the beaten egg whites to the batter, a little at a time, and fold them in gently until evenly combined.
6. Shred zucchini and fold into batter.
7. Heat waffle iron and lightly grease with cooking spray. Add about ¼ cup of batter to the center of the hot waffle iron. Close lid and cook according to your waffle iron’s instructions.
8. Stamp out desired Halloween shapes. Transfer to prepared wire rack baking sheet. Keep waffles warm in the preheated oven while you continue to cook the rest and make the cream. Serve with the Greek Yogurt Ginger-Almond Whipped Cream and real maple syrup. Enjoy!

 

Greek Yogurt Almond-Ginger Whipped Cream

 

Makes about 3 cups of whipped cream

 

Ingredients:

1 cup heavy cream, chilled

1/2 cup Greek yogurt, full-fat or otherwise, chilled

Powdered sugar, to taste

1 teaspoon almond extract

1 toothpick’s worth of Ginger essential oil

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