This recipe produces dark, crispy waffles with an earthy, bittersweet flavor. If you’ve already experimented with sweeteners like blackstrap molasses and are looking to try something new, this may be a good next step. For a topping, mix equal parts warm barley malt syrup and maple syrup, and drizzle on top.
- 1 cup barley flour
- 1 cup buckwheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspooon salt
- 2 1/4 cups soymilk
- 1/4 cup barley malt syrup
- 1/4 cup canola oil
- 3 tablespoons ground flaxseed
Sift or whisk together the flour, baking powder, baking soda, and salt in a large bowl. Mix the soymilk, barley malt syrup, canola oil, and flaxseed in a medium bowl. Pour the soymilk mixture into the flour mixture and stir just until blended. Cook on a waffle iron for 3 to 4 minutes, generously spraying both grills with oil before each waffle. Makes 4 to 5 (7-inch) round Belgian waffles.
Note: You can substitute molasses if you don’t have barley malt syrup on hand, but the flavor will vary slightly.
Mmmm. Thanks for sharing!
Wow, I’m impressed with the number of buckwheat products your company offers. Your page on the nutritional content of buckwheat is particularly interesting.
These sound fantastic. I wish there was a picture so I could match the deliciousness! My husband loves waffles and I’m sure would appreciate a new recipe.
-Sylvia
We need to get in the habit of finding the camera *before* we bake the waffles; otherwise they tend to disappear before a photo shoot can happen.
Vegan Food Round-Up // Jan 31, 2010 at 5:49 pm
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