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Mocha S'Mores Waffles
by Kelly Jones
617
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31
617
Title:
Mocha S'Mores Waffles

Author:
Kelly Jones

Description:

With a base batter made from sprouted grain flour and bananas, this recipe provides a healthy indulgence that you'd never know was nutrient dense. Gooey marshmallows and coffee infused chocolate sauce are balanced with the crunch of graham crackers and a crisp mocha waffle crust. A sophisticated upgrade to a childhood favorite!

Waffle Batter

Ingredients

1 Cup sprouted grain flour (or whole wheat all-purpose or whole wheat pastry)

2 whole wheat graham cracker sheets

1 whole wheat graham cracker sheet, broken into small pieces

1 large egg

3 ounces Kohana cold brew concentrate

5 ounces unsweetened non-dairy milk (dairy should work fine too)

2 large very ripe bananas

1 tsp vanilla

2.5 teaspoons baking powder

Chocolate sauce

Ingredients

1/2 cup 55-85% chocolate

1.5 Tbsp Kohana cold brew concentrate

Peanut butter spread

Ingredients

4 Tbsp peanut butter

1.5 Tbsp Kohana cold brew concentrate

Additional Ingredients

8 large marshmallows

Directions

Pulse the 2 graham cracker sheets into a flour-like texture in a food processor or high quality blender before adding the bananas and pulsing until you have a smooth mixture.

In a medium bowl, whisk the egg, Kohana concentrate, milk and vanilla before adding the banana mixture and stirring until smooth.

In a large bowl, mix the flour and baking soda. Add the wet ingredients to the dry, stirring until well incorporated, but not over-mixing.

Turn on your waffle iron and let batter sit while it heats and you prepare the chocolate and peanut butter toppings.

Melt your chocolate over a double-boiler or slowly in the microwave; once melted, add 1/2 tbsp at a time of the coffee concentrate, stirring each addition until well incorporated. Add the peanut butter to a small dish, and as with the chocolate add 1/2 tbsp at a time of the coffee concentrate, stirring each addition until well incorporated.

When the waffle iron is ready, spray lightly with a cooking spray (I like Trader Joe’s or Spectrum) and add the batter; amount will vary based on the shape and size of your waffle iron; I add a heaping 1/3 cup to each of 4 square shapes in mine. Top the batter with some of the crushed graham cracker and press the top on the iron, cooking until it is done per recommendations on your model.

When waffles are done, remove and slice in half Spread 1/2 tbsp of PB spread onto one half then, either top with marshmallow and microwave for 5-10 seconds, or roast marshmallow over a gas stove before adding to the waffle. Spread 1 tbsp of the chocolate spread over the over half and put the sandwich together. Enjoy!

Description:

With a base batter made from sprouted grain flour and bananas, this recipe provides a healthy indulgence that you'd never know was nutrient dense. Gooey marshmallows and coffee infused chocolate sauce are balanced with the crunch of graham crackers and a crisp mocha waffle crust. A sophisticated upgrade to a childhood favorite!

Waffle Batter

Ingredients

1 Cup sprouted grain flour (or whole wheat all-purpose or whole wheat pastry)

2 whole wheat graham cracker sheets

1 whole wheat graham cracker sheet, broken into small pieces

1 large egg

3 ounces Kohana cold brew concentrate

5 ounces unsweetened non-dairy milk (dairy should work fine too)

2 large very ripe bananas

1 tsp vanilla

2.5 teaspoons baking powder

Chocolate sauce

Ingredients

1/2 cup 55-85% chocolate

1.5 Tbsp Kohana cold brew concentrate

Peanut butter spread

Ingredients

4 Tbsp peanut butter

1.5 Tbsp Kohana cold brew concentrate

Additional Ingredients

8 large marshmallows

Directions

Pulse the 2 graham cracker sheets into a flour-like texture in a food processor or high quality blender before adding the bananas and pulsing until you have a smooth mixture.

In a medium bowl, whisk the egg, Kohana concentrate, milk and vanilla before adding the banana mixture and stirring until smooth.

In a large bowl, mix the flour and baking soda. Add the wet ingredients to the dry, stirring until well incorporated, but not over-mixing.

Turn on your waffle iron and let batter sit while it heats and you prepare the chocolate and peanut butter toppings.

Melt your chocolate over a double-boiler or slowly in the microwave; once melted, add 1/2 tbsp at a time of the coffee concentrate, stirring each addition until well incorporated. Add the peanut butter to a small dish, and as with the chocolate add 1/2 tbsp at a time of the coffee concentrate, stirring each addition until well incorporated.

When the waffle iron is ready, spray lightly with a cooking spray (I like Trader Joe’s or Spectrum) and add the batter; amount will vary based on the shape and size of your waffle iron; I add a heaping 1/3 cup to each of 4 square shapes in mine. Top the batter with some of the crushed graham cracker and press the top on the iron, cooking until it is done per recommendations on your model.

When waffles are done, remove and slice in half Spread 1/2 tbsp of PB spread onto one half then, either top with marshmallow and microwave for 5-10 seconds, or roast marshmallow over a gas stove before adding to the waffle. Spread 1 tbsp of the chocolate spread over the over half and put the sandwich together. Enjoy!