Do You Love Red Velvet?
The interest in red velvet EVERYTHING seems to know no bounds. And since I was playing around with the heart-shaped waffle maker creating Dark Chocolate Waffle Ice Cream Sandwiches, I figured red velvet waffles were a given! We know you all like your sweets.
What Is Red Velvet?
I get asked this question all the time and the fact of the matter is that it is a cake or cake-like mixture (in this case waffle batter), which contains a fair amount of red dye and a teeny bit of cocoa. Red Velvet is not chocolate. It has but a faint whisper of chocolate or cocoa. It’s really about the visuals. And speaking of looks, check out our amazing Red Velvet Layer Cake and our Red Velvet Cake with Sugared Cranberries & White Chocolate Frosting!
Thick is Good
This batter is fairly thick, and you will want to thin it out. Try to resist thinning it out too much. Of course, if you use a different low FODMAP all-purpose flour, your liquid needs might be different from what is suggested. Ditto if you measure differently than our whisked first, dip and sweep method. But know that the batter should remain thick; you will need to coax it into all the areas of the waffle iron. It will not flow by itself.
Lactose-Free Cream Cheese
The drizzle is made with Green Valley Organics Lactose-Free Cream Cheese, which is simply stirred until smooth with confectioners’ sugar and lemon juice. The lemon juice really adds a tang that we love; don’t leave it out! You could offer maple syrup as an addition or instead, if you like.
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Red Velvet Waffles
Red Velvet Waffles can be made in a heart shaped waffle maker - or any waffle machine! Serve with maple syrup or our super special, lactose-free cream cheese drizzle.
Low FODMAP Serving Size Info: Makes about 20 small heart shaped waffles, which will depend on size of waffle maker and size of hearts within. Servings size 3 waffles
Lactose-Free Cream Cheese Drizzle:
- 8 ounces (225 g) lactose-free cream cheese, such as Green Valley Organics
- 2 teaspoons lemon juice, preferably freshly squeezed
- 1 cup (90 g) sifted confectioners’ sugar
Red Velvet Waffles:
- 1 3/4 cups (254 g) gluten-free all-purpose flour, such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
- 3 tablespoons sifted Dutch-processed cocoa
- 2 tablespoons sugar
- 1 tablespoon plus 1 teaspoon baking powder; use gluten-free if following a gluten-free diet
- 1 teaspoon salt
- 1 1/4 cups (300 ml) lactose-free whole milk, at room temperature, plus extra
- 2 large eggs, at room temperature
- 1 tablespoon red liquid or gel paste food coloring
- ½ cup (1 stick; 113 g) unsalted butter, melted and slightly cooled
- Maple syrup, optional
For the Drizzle: Whisk the cream cheese, lemon juice and confectioners’ sugar together in a mixing bowl until completely smooth and lump free. It should have a pourable, drizzle-able texture; set aside while you make the waffles.
For the Waffles: Position rack in middle of oven. Preheat oven to 200°F/60°C. Set a rack on a rimmed baking sheet pan and set aside.
Whisk flour, black cocoa powder, sugar, baking powder and salt in a large bowl. Make a well in the center of the dry mixture.
In a separate bowl whisk together the 1 1/4 cups (300 ml) milk, eggs and red food coloring until well combined, then whisk in melted butter. Add wet mixture to dry and whisk together until batter is very well mixed and smooth. The batter will be thick. Allow the batter to sit for a few minutes while you preheat the waffle iron.
Heat a waffle iron until very hot; lightly coat with nonstick spray. Add a tiny bit more milk if necessary to make a thick but smooth and just pourable batter. Working in batches, add batter to waffle maker. The batter should be thick; push it into all of the corners of the waffler to ensure the best heart shapes. Cook until waffles are cooked through. Transfer to prepared wire rack and keep warm in oven until ready to serve.
Serve hot waffles with cream cheese drizzle or maple syrup as soon as possible.