Further Food Nutritionist Commentary:

The use of brown rice flour and oats in this recipe makes it easier to digest and adds some protein. If you're looking to ease off of sugar and to give your liver a little break, cut the brown sugar and opt for grade b maple syrup or eliminate it from the whipped cream.

Overall this looks delicious and would be great for breakfast or dessert.

By Guramrit Khalsa

Chocolate Oat Waffles with Coconut Whip (Low FODMAP)

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Servings: 4

Ingredients

¼ cup gluten free rolled oats OR oat flour*

2 tablespoon flaxseeds OR flaxseed meal*
¾ cup brown rice flour
½ cup potato starch
3 heaped teaspoons cocoa powder
½ teaspoon salt
1½ teaspoon baking powder
2 tablespoons brown sugar
1+1/4 cup room temperature rice milk (or almond milk, if tolerated)
1 teaspoon apple cider vinegar
¼ cup melted coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla extract

Whipped coconut cream
½ can full-fat coconut milk, refrigerated for minimum 2 hours
1 tablespoon maple syrup
½ teaspoon vanilla extract
½ teaspoon lemon juice

Note: To make oat flour and flaxseed meal simply blend old-fashioned or quick-cooking oats with the flaxseeds in a food processor or blender until they are ground into a fine flour. You’ll need to blend about ¼ cup oats to make ¼ cup flour; and 2 tbsp of flaxseeds to make 2 tbsp of flaxseed meal.

Low FODMAP diet: the recommended dose of oats is ¼ cup and of cocoa powder, 3 heaped teaspoons. Feel free to eat all the waffles, as the recipe is low fodmap. Please note that, even if the dose is safe, there are some people who don’t tolerate oats. I suggest trying a bit first to see how you feel.

Instructions

  1. In a mixing bowl, combine milk and vinegar and let set for a few minutes to activate. Then add the rest of the wet ingredients: melted coconut oil, maple syrup, vanilla extract and whisk.
  2. In another bowl, whisk together the dry ingredients: flours, starch, cocoa powder, salt, baking powder and sugar.
  3. Pour the wet ingredients into the dry ingredients. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.
  4. Once 10 minutes is up, give the batter one more swirl with your spoon. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once the waffle is crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other, or they’ll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve.
  5. Repeat with remaining batter.
Whipped coconut cream
  1. Scoop out half of the coconut cream from the refrigerated can. Choose the hard cream, leaving the more liquid coconut milk in the can (reserve for other recipes).
  2. Place it in a bowl and add the maple syrup, vanilla extract and lemon juice.
  3. Beat with an electric mixer until stiff and fluffy.
  4. Spoon the cream on top of the waffles and serve.
In a mixing bowl, combine milk and vinegar and let set for a few minutes to activate. Then add the rest of the wet ingredients: melted coconut oil, maple syrup, vanilla extract and whisk. In another bowl, whisk together the dry ingredients: flours, starch, cocoa powder, salt, baking powder and sugar. Pour the wet ingredients into the dry ingredients. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now. Once 10 minutes is up, give the batter one more swirl with your spoon. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once the waffle is crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other, or they’ll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve. Repeat with remaining batter. Whipped coconut cream Scoop out half of the coconut cream from the refrigerated can. Choose the hard cream, leaving the more liquid coconut milk in the can (reserve for other recipes). Place it in a bowl and add the maple syrup, vanilla extract and lemon juice. Beat with an electric mixer until stiff and fluffy. Spoon the cream on top of the waffles and serve.

Nutrition Information

Per Serving:  Calories: 527; Total Fat: 26 g; Saturated Fat: 20 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 1 g; Cholesterol: 1 mg; Sodium: 42 mg; Potassium: 405 mg; Carbohydrate: 84 g;  Fiber: 4 g; Sugar: 30 g; Protein: 5 g
Nutrition Bonus: Calcium: 15%; Iron: 12%; Vitamin A: 2%
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