These Gluten-Free Waffles With Choc Dipped Fruit Will Rock Your World

Crisp-on-the-outside, fluffy-on-the-inside.

waffles, sweet recipes, breakfast, gluten-free

Who doesn’t love waffles? They’re crisp-on-the-outside, fluffy-on-the-inside (if made correctly!), sweet but not sickly, and they can be paired with almost anything.

One of our favourite recipes happens to belong to Jacqueline Alwill. Her gluten-free waffles with chocolate dipped fruit and almond chocolate cream are not only delicious and super simple to make, but they’re guaranteed to impress. Thankfully, she let us share her recipe.

Expect choc dipped fruits, a chocolate cream and delicious buckwheat waffles with nutrition to boot. Do you want to know the best part, though? There is no added sugar in these numbers. Winner baby! – Jacqueline Alwill.

Buckwheat Waffles With Almond Chocolate Cream and Fruit

waffles, sweet recipes, wellness, food & drink

Serves 4


For the waffles 
1 1/2 cups buckwheat flour
2 teaspoons baking powder
2 eggs, whisked
1 cup mashed banana (approximately 3 bananas)
2 teaspoons cinnamon
1/4 cup coconut oil, melted
4 Medjool dates pitted
2 tablespoons vanilla essence

For the chocolate cream
45g Well Naturally No Sugar Added Chocolate Almond Chip
2 bananas, mashed
2/3 cup Greek yoghurt

For the chocolate-dipped fruit
1 kiwifruit, cut into slices on the round
3 figs, cut into slices
6 slices of dragonfruit
45g Well Naturally No Sugar Added Chocolate Rich Dark


  1. To make the waffle batter, combine the eggs, bananas, coconut oil, dates and vanilla in a blender and blend for 20 seconds. Add the buckwheat flour, baking powder and cinnamon. Blend for a further 10 seconds. Transfer batter to a bowl and leave to rest for 10 minutes. Turn on your waffle maker and allow it to heat.
  2. While the waffle mixture is resting, prepare the chocolate cream. To melt the chocolate for the chocolate cream heat a saucepan full of water until gently simmering and place a stainless steel mixing bowl on top. Break up the chocolate into pieces and place in the bowl. Allow to slowly melt, stirring occasionally and ensuring the heat does not get too high. It should take around 10 minutes to melt completely.
  3. Place the bananas, Greek yoghurt and melted chocolate into a high powered blender and blitz to combine.
  4. Melt the chocolate for the dipped fruits the same way as for the cream. Line a baking tray with baking paper and place the fruit segments onto the tray. Individually dip each slice into the melted chocolate and return to the tray. Place in the freezer to set for 30 minutes.
  5. Now that the mixture is rested, cook the waffles for approximately 6 minutes or until golden. The mix should make enough for 4-5 waffles.
  6. Top with the chocolate cream and dipped fruits to serve.
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Jacqueline Alwill
Jacqueline Alwill is a qualified nutritionist, personal trainer and mother. Jacqueline believes that living optimally is about finding the balance on a physical, emotional, mental and spiritual level, loving your body and feeling well nourished. Jacqueline has always loved food, it started young and the passion hasn’t dimmed. She wanted to teach people to have a similar love for their health and nutrition, which is where The Brown Paper Bag has grown from. Jacqueline's company, The Brown Paper Bag originated from a simple concept: sharing nutritious food. A little bundle of wholefood goodness waiting for you in a Brown Paper Bag, at home or as you leave her nutrition practice because good health and good food is about sharing it with those around you. Brown Paper Bag is now one of the most in demand Sydney wholefoods catering services with the who’s who of the corporate, fashion and media industry. But the sharing doesn’t just stop there, Jacqueline has a regular health blog on RUSSH magazine and regularly provides her nutritional opinion on news such as The Project, Sky Business, Dolly Magazineetc. Jacqueline is currently busy working on her ambassador roles with the Bioglan Superfoods Program and five:am, healthy breakfast range assisting with nutritional info, recipes and expert opinion. Away from the kitchen, Jacqueline is an avid runner and a bit of a marathon junkie.