At the coffee shop I work at we have a flavored coffee called “Cocomocha Nut.” I don’t drink coffee but I love the smell of the beans as we grind ‘em (I actually really like the taste of coffee, just can’t handle all that caffeine). This one smells especially nice (bonus: it’s got a fun name), and I woke up this morning with the idea to make the flavor into a waffle. The results were delicious with a subtle hint of coconut and “mocha” (really just chocolate) and made my kitchen smell even better than that heavenly aroma of ground coffee. I’m not a coffee drinker (unless it’s decaf, but the mockery I receive for drinking it isn’t really worth it), but these would be absolutely perfect paired with a cup of black coffee. And a ton of maple syrup, of course.
Cocomocha Nut Waffles
- 3 tbsp. ground flaxseed
- ½ cup water
- 6 tbsp. coconut oil, melted
- 1 ½ cups nondairy milk (I used sunflower seed)
- 2 tbsp. maple syrup (or agave nectar)
- ½ tsp. vanilla extract
- 1 ½ cups all-purpose flour
- ¼ cup cocoa powder
- 1 tbsp. baking powder
- ½ tsp. salt
- Preheat waffle iron (no need to oil).
- Whip ground flaxseed and water in a blender or food processor. Add coconut oil, nondairy milk, maple syrup (or agave nectar) and vanilla.
- Combine flour, cocoa powder, baking powder and salt in a medium-size bowl. Add wet ingredients and mix until just-combined.
- Pour ½ cup of batter onto preheated waffle iron and cook according to your waffle iron’s directions. Serve with maple syrup and a cup of (decaf) coffee.
Yield: 4 waffles