Friday, March 1, 2013

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. 

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