For my birthday I got a waffle iron. It has crisp control and since August most things in my house have been waffle shaped. Most of these experiments have ended well, some of them had resulted in Michael and myself eating crispy bits off the machine plate. My Pinterest is covered in waffles and to be honest I’m quite considering serving waffles at my dream wedding. I’ve also been on a healthy eating plan though and waffles aren’t normally the go-to food when you’re trying to cut down on carbs and fat.
Then Chelsea Sugar sent me a packet of their new Chelsea Organic Coconut Sugar and my mind instantly told me that waffles were back on the menu. I mean what else would you think of when the number 1 best selling coconut sugar in the country lands on your doorstep?
Michael has been bugging me to make him anything red velvet flavoured and finally I knew what my calling in life was. I was put in my kitchen to make Red Velvet Waffles with this new Chelsea Organic Coconut Sugar. It comes in a very humble green and white bag. The sugar is a beautiful brown colour and isn’t super gritty like other sugars. It’s easy to incorporate into baking as a substitute for refined sugar without effecting the taste and it was an absolute pleasure to bake with.
Red velvet mixture is a beautiful thing. When you work with it often enough (as I did in my cafe in the UK) it becomes second nature. You get to know when the mixture is going to soar to victory and when it’s going to flop. The best tell-tale sign of success is when you add the baking soda (bicarb) and vinegar together and the mixture begins to develop air bubbles in it. It looks fantastic, almost like when you spray a handful of hair mousse out of the can.
I replaced the normal sugar entirely with the Chelsea Organic Coconut Sugar.
This made me a little nervous. Substitutions can either go very well or so very wrong. I crossed my fingers and hoped to the baking gods that it was going to be smooth sailing. And they delivered me with a bubbly, beautiful mixture. If you don’t feel comfortable substituting all of the sugar with the Chelsea Organic Coconut Sugar then you can work your way up to it slowly but I strongly recommend making the switch straight away.
I don’t really have any photos of making the waffles themselves but believe me, the mixture was this beautiful pink colour. We live in a really old flat with plug sockets in the weirdest of places (next to the window half way up the wall anyone?) so the lighting wasn’t fantastic. I decided to spare you the trouble of trying to make out a mixing paddle and just get to the good stuff – the waffles! I served these with fresh whipped cream but you could also melt your new Chelsea Organic Coconut Sugar with a bit of water to make caramel to drizzle on top. Alternatively, just crush up a chocolate bar and sprinkle it on top of your waffles.
The great thing about these waffles is that because they’re made of cake mixture, they’re fluffy and light and more cake like than a normal waffle. They’re fantastic in a large pile for a kids’ birthday with a candle in the top…or for anyone really.
- 60g Butter or Margarine
- 160g Chelsea Organic Coconut Sugar
- 1 Large Egg
- 15g Unsweetened Cocoa Powder
- 20ml Red Food Colouring or Red Food Gel
- 2tsp Vanilla Extract
- 120ml Buttermilk
- 160g Plain Flour
- 1/2 tsp Salt
- 1/2 tsp Baking Soda (Bicarbonate of Soda)
- 1 1/2 tsp White Vinegar
- Using an electric mixer or a stand mixer with the whisk attachment, beat together the butter and Chelsea Organic Coconut Sugar until light and fluffy.
- Add the egg and continue to beat until well incorporated (scrape down the sides whenever you need to)
- In another bowl, combine your salt, vanilla, food colouring and cocoa powder until it makes a paste. If it stays dry don't worry too much about that. It'll sort itself out.
- Measure out your buttermilk and flour separately.
- Add the food colouring mix to your butter, sugar and egg mix and beat until well incorporated. Continue to scrape down the sides of the bowl through this recipe so everything is combined well.
- Add a third of your flour into the mixture and beat until well combined.
- Add half of your buttermilk to the mixture and beat until well combined.
- Add another third of your flour and beat until well combined, then the last of the buttermilk and finally the last of your flour. Doing it in thirds of flour makes sure it's well combined.
- Add the baking soda to the mixture (in the middle) and then add the white vinegar directly on top of the baking soda. It will fizz and make a noise, allow it to do this for a moment before mixing it into the batter well.
- Turn your waffle iron on and allow it to heat up.
- Pop 1/4C of mixture into the waffle iron and good according to waffle iron instructions.
- Be careful when removing the waffle from the iron, these fall apart easily and will need to be handled carefully.
The pack will contain the new Chelsea Organic Coconut Sugar as well as some other delicious products up to the value of $50NZD. This competition is only open to New Zealand.
If you make these Red Velvet Waffles using the new Chelsea Organic Coconut Sugar then please send me a photo and use the hashtag #chelseasugar or you can head over to Chelsea’s website for some other amazing recipes to try out. This post was sponsored by Chelsea Organic Coconut Sugar. All opinions and views expressed are mine alone and remain honest.