Chocolate Brownie Waffles, Pancakes, and Muffins

I had absolutely no intention of making these waffles. One minute I was in the kitchen chopping onions, the next thing I knew, I was knee deep in chocolate. But, just to be clear, there really is no wrong time for chocolate.

There is also no one safe from being a guinea pig, er, I mean taste tester.

Apparently, I recently ticked off the appliance gods because they have been messing with me lately. Our air conditioning unit has broken down—twice, and flooded my husband’s closet via the light. Always fun when water and electricity join up for a party. On the bright side, we had an indoor pool for awhile.

My washer and dryer decided it would be a hoot to both die within days of each other ( must have had a suicide pact: no till rust do us part for them). We basically selected our new models with one criteria in mind: what can we have tomorrow???!! I think that’s how consumer report chooses too.

We had a gas leak that was a wily little devil and needed four holes cut in the ceiling and part of the yard dug up before it was found. Love walking into a room and seeing a pair of legs hanging out of the ceiling. Kinda just got to the point that if someone showed up at the door, I let them in. No questions asked. So much was wrong, I didn’t care if they were door to door salesmen if they could fix something.

And then there was the termite swarm, which at first I thought was some other creepy crawley infesting a pillow. The neighbors are probably still wondering why I was throwing pillows and other assorted items out the window at 10:00 at night. I could tell them, but I kinda like to keep them guessing. Makes me seem mysterious. Or nuts. Could go either way.

But all of this did give lots of opportunity to shove assorted food in total stranger’s faces and say, “Try this. Does it need more salt? How about more chocolate? Should I add some more mint?”

Pretty sure the waffle guys were the luckiest. The garlic and onion marinade guys, not so much.

Ingredients:

1 cup Bob’s Red Mill Paleo flour
1/4 cup millet
1/4 teaspoon salt
1 teaspoon baking soda
1 Tablespoon baking powder
2 heaping Tablespoons arrowroot
1/2 cup cacao powder
1 cup almond or macadamia milk ( one that has a thin consistency)
1/4 cup maple syrup
1 Tablespoon apple cider vinegar

** You can use this same batter to make chocolate pancakes but you will need to add a bit more almond milk. Start by adding 2 Tablespoons more of almond milk, and add up to 1/4 cup depending on desired consistency of pancakes.

Bonus:

Line 9 muffin tins with paper and divide the batter between them (I use an ice cream scoop) you can add walnuts, chocolate chips or some peanut butter in the middle. Bake at 350 for 15 minutes. Remove from oven and allow to cool.

For icing, I recommend mixing 1 cups of peanut butter with 6 Tablespoons of powdered monkfruit (for unsweetened peanut butter) and whipping till fluffy. Or make a fudgy frosting by melting 2 cups of chocolate chips in a small pot over low heat, stirring constantly, then adding 1 cup of date paste and 2 Tablespoons of coconut oil and stirring till well combined. Allow to cool and thicken before frosting the cupcakes.