It's R's birthday today, so I surprised him by slyly acquiring a waffle maker and making my first waffles ever. They turned out really well, but I may keep experimenting, so look out for other recipes.
When I looked up waffle recipes online, I got a little worried. Many of them said that vegan waffle batter sticks to the maker, or that it's not thick or fluffy enough, or what-have-you. But these didn't stick, were both thick and fluffy enough, and had a nice taste to them. The reason I want to keep experimenting with the recipe is that the outside crust is a (just a) little bit tough. I may try eliminating the apple sauce for another flaxegg--we'll see.
Waffle Recipe (Makes about 6 waffles)
2 cup all purpose flour
2/3 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 cups soy milk
2 flaxeggs
1/2 cup margarine
2 tsp vanilla extract
1/2 cup applesauce
Brush your waffle maker with canola oil and preheat it. Mix dry ingredients. Prepare flaxeggs (see any pancake or muffin recipe below), and 1 cup of soy milk. Beat again for another minute or so. Cut the margarine into the flaxeggs so that they are easier to beat. Add applesauce and vanilla. Once the mixture is roughly homogenous (won't be perfect, but that's okay), and the waffle maker is ready, add dry to wet and mix well. Then follow your waffle maker's directions.
We had them with a little bit of margarine, blueberries from the farmer's market, maple syrup, and holunderbeeren (elderberry) jam we brough back with us from Switzerland. Yum!
No comments:
Post a Comment