Chocolate-Chunk Waffles with Strawberry-Rhubarb Jam Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

Waffles:

• 210 g (1 1/2 cups) all-purpose flour "La Merveilleuse"
• 5 ml (1 tsp) baking powder
• 0.5 ml (1/8 tsp) salt
• 3 large eggs, separated
• 250g (1 cup) plant-based milk substitute
• 50 g (1/4 cup) light olive oil
• 5 ml (1 tsp) vanilla extract
• 2.5 ml (1/2 tsp) cream of tartar
• 50g 70% dark chocolate, coarsely chopped

Strawberry-rhubarb jam:

• 360 g (3 cups) rhubarb, cut into 3/8-inch (1 cm) slices
• 390g (3 cups) strawberries, fresh or frozen
• 160 g (1/2 cup) maple syrup
• 5 ml (1 tsp) agar-agar powder

PREPARATION

Waffles:

1. In a large bowl, combine flour, baking powder and salt.
2. Add egg yolks, plant-based milk substitute, oil and vanilla extract. Beat with an electric mixer until batter thickens (about 1 minute).
3. In another bowl, beat the egg whites.  Start gently, add the cream of tartar, and beat at maximum speed with the electric mixer until stiff peaks form.
4. Using a spatula, fold the egg whites into the batter.
5. Add the chocolate, and gently fold the batter again with a spatula.
6. Place part of the batter on the waffle maker, preheated and brushed with oil, spread slightly if necessary and cook, until golden brown.
7. Between batches, to obtain good crispy waffles, lightly brush the baking surface of the waffle maker with oil.

Strawberry-rhubarb jam:

1. Combine all ingredients in a medium saucepan.
2. Bring to a boil, stirring frequently.
3. Cover and simmer for 20 to 25 minutes, stirring frequently, or until fruit is cooked through.
4. Allow to cool to room temperature and refrigerate in an airtight container. The jam will thicken as it cools.
5. When serving on waffles, if you want a warm jam, simply heat it over low heat in a saucepan, covered.