Buckwheat Mochi Waffles with Raspberry Apple Beet Ginger Bar Sauce
For me, whenever I have time I like to make a batch of waffles. As long as you have all the ingredients at home, they are easy to whip up and are usually a crowd pleaser. The buckwheat flour adds a nutty flavor to the waffles and the mochi flour also known as glutinous flour adds a nice chewy texture. If you can't find glutinous flour, you can substitute brown rice flour but the waffles will not be chewy.
1 cup buckwheat flour
3/4 cup glutinous rice flour
1 tbsp coconut sugar
1/2 tsp ground cinnamon
1/4 tsp Kosher salt
2 tsp baking powder
1 chia egg (1 tbsp ground chia seeds, 2 tbsp water)
1 cup unsweetened almond milk or non diary milk of choice
2 tbsp sunflower oil or any vegetable oil
1/2 cup frozen or fresh raspberries
1 Active Bean Bar apple beet ginger bar, pulverized*
maple syrup (optional)
Mix together 1 tbsp ground chia seeds in 2 tbsp water. Let thicken for 5 minutes. In a large mixing bowl, combine buckwheat flour, glutinous rice flour, coconut sugar, 1/2 tsp ground cinnamon, salt and baking powder. Whisk in chia egg, almond milk and oil to the flour mixture. Whisk to combine. If the batter is too thick, thin with 1-2 tbsp extra almond milk or water.
Pour the batter onto a greased waffle iron and cook until golden brown.
To make the sauce, combine the raspberries and apple beet ginger bar crumbs into a sauce pan. Cook over medium heat until raspberries break down into a sauce. If you want to add some sweetness to the raspberry sauce, stir in maple syrup to taste. The addition of the apple beet ginger bar adds a subtle flavor to the sauce.
* to pulverize the apple beet ginger bar, break the bar into smaller pieces and place into a coffee grinder or food processor and blend into small crumbs.