Basic Vegan Waffle

Topped with coconut cream and homemade blueberry preserves

These waffles are full of good-for-you ingredients. The eggless texture is lighter, crispier outside and more tender inside than it's traditional peers. 

This large batch will feed a big family or gathering, or can be frozen and toasted later, as a quick breakfast. 

3 1/2 cups flour (all-purpose or wholegrain, or a combination)

2 TBS baking powder

2 TBS sugar

1 tsp salt

6 tsp flax meal

Dash cinnamon

Dash nutmeg

Combine all dry ingredients. Mix well. 

To dry mixture, add:

3 3/4 cups water

1 cup olive or coconut oil

2 tsp vanilla extract

Stir till just combined. Batter will be lumpy. Do not overmix; your waffles will be hard :(

Cook in a waffle iron. Serve warm with your choice of toppings, or allow to cool on a rack or tray, transfer to a freezer bag, and freeze.

Makes approximately 20 waffles.