The Zenbelly Cookbook
prep time: 10 minutes | cook time: 5 to 10 minutes | makes: 4 (8-inch)
waffles What could be more indulgent than waffles on a Sunday morning? Well, chocolate hazelnut waffles, of course. Top them with strawberries and whipped cream or bananas sautéed in butter, or just eat them straight out of the waffle iron. (Maybe put them on a plate so you don’t burn your fingers.)
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You Will Need
Preheat and grease the waffle iron.
In a food processor or high-speed blender, pulse the hazelnuts and arrowroot 7 to 8 times, or until it is a fine meal.
Add the cocoa powder, baking soda, and salt and pulse 2 to 3 times to incorporate.
In a large mixing bowl, beat the eggs with the cream, melted butter, honey, and vanilla.
Add the dry ingredients to the wet and stir to combine.
Pour a quarter of the batter into the heated waffle iron and cook for about 1 minute, depending on the efficiency of your waffle iron. The waffle should release easily when cooked through.
Repeat with the remaining batter three times, keeping the finished waffles in a warm oven.