Fluffy Vegan Waffles

One of my absolute fondest memories is having heart-shaped waffles in my grandma’s kitchen.  In Norway, waffles are not typically a breakfast food, they are more of a comfort food.  You can find them anywhere from the local convenience store to the remotest cabin.  They are often served as guests come for an unexpected visit.  These come awfully close to the Norwegian counterpart.  This is a special occasion waffle in our home.  Serve them anytime of day.  Be sure to check out my oat waffle recipe as well.

Special Occasion Waffle

1 1/4 cup vegan milk (I use organic almond milk)

1 tablespoon fresh lemon juice

1 cup all purpose flour

1/2 cup spelt flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cardamom (optional)

1/3 cup aquafaba liquid (see note below)

1/2 teaspoon fresh lemon juice

3 tablespoons organic cane sugar

1 teaspoon vanilla

 

In a jar combine milk and 1 tablespoon of lemon juice.  Set aside to curdle.  (5 min. or so)

In a bowl, sift and combine all dry ingredients; flour, spelt flour, salt.  Set aside.

In a separate bowl whip (with a hand mixer) the aquafaba and 1/2 teaspoon of lemon juice until fluffy, then add the sugar and whip until really fluffy.

Heat waffle iron.

Combine the dry ingredients with the milk mixture.  Add 1 teaspoon vanilla.

Very gently fold in the whipped aquafaba, being very careful not to over mix, but fold until combined.

Bake the waffles in a waffle iron.

 

Note:  Aquafaba is the liquid from cooked garbanzo beans.  By whipping the liquid we will get a fluffier waffle.

Add a pinch of salt to aquafaba while mixing, to increase the fluffiness.

 

 

 

 

 

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