I do recommend a piece of good-quality dark chocolate as a healthy snack . . . It is a source of polyphenols, the same type of antioxidants found in red wine, and the fat it contains is stearic acid, which doesn’t affect cholesterol levels. The latest good news for chocolate lovers comes from a study indicating that flavonoids in chocolate are good for your heart. These compounds reduce the stickiness of platelets, cells that play an important role in blood clotting. By eating a 1.5-ounce of chocolate, you get the same amount of these protective compounds as in a 5-ounce glass of Cabernet Sauvignon. – Andrew Weil, M.D.

These wonderful waffles are my little Holli’s favorite recipe to help me make.  You have to start the night before to let the flour soak in the kefir and sourdough. They are so light and crisp you would never guess that they are made with whole wheat flour. I use stevia to cut the sugar but you can add sucanat if you like. Top them with whipped cream and strawberries or raspberries, but they are also delicious with maple syrup. You can save them in the refrigerator or freezer and crisp them up in the toaster the next day. When you soak your flour in kefir and sourdough you deactivate the enzyme inhibitors and sky-rocket the nutrients. These are a special treat around our house and the house is filled with the scent of chocolate all day. We have made them for dinner around the holidays. They are comfort food and also a special treat on a cold winter day. I love them so much, and when I eat them it feels like Christmas morning even when it is summer time. Food was meant to be enjoyed and I can’t think of a recipe that does it better than chocolate kefir waffles.

The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain. – Thomas Jefferson

 

 

 

 

 Chocolate Kefir Sourdough Waffles

The night before you want the waffles you will make a levain and let it sit out overnight. In the morning it will be ready.

Levain

• 4 ounces of  sourdough starter
• 1 cup kefir  (8 ounces)
• 1 cup whole wheat flour

The next morning you will make this to add to the Levain.

Batter

• 1/2 cup Dutch-process cocoa
• 1 teaspoon baking soda
• 1/2  teaspoon salt
• pinch of  cinnamon
• 1/2  cup sucanat (I use stevia to cut the sugar about 4 packages of Truvia)
• 2 large eggs
• 4 tablespoons  butter, melted
• 2 teaspoons vanilla extract
• 1/2 to 3/4  cup dark chocolate chips,  mini chips work especially well

To make the Levain: The night before you want the waffles, or early in the morning if you are planning them for dinner, Weigh 4 ounces of sourdough starter into a glass jar or bowl. Stir in one cup of flour. Stir in one cup of kefir and mix thoroughly till combined. It will be pretty thick. Place cap or cover bowl with plastic wrap and set aside for at least 8 hours.

To make the batter: When you’re ready to make the waffles, stir the cocoa, baking soda, salt and cinnamon in a small bowl.  In  a separate bowl, whisk the eggs with the melted butter, sugar and vanilla. Add the cocoa mixture and stir well; then add the cocoa egg mixture  to the sourdough mixture all at once. Stir thoroughly: you don’t want streaks of unmixed sourdough in your batter. The batter will start to swell from the baking soda acting with the kefir and sourdough. Stir in the chocolate chips.

Pre heat your waffle iron and cook according to your manufacturers instructions. About 3 to 5 minutes for my waffles. The waffles will feel soft coming out of the waffle iron but will crisp up again when you remove them.