Makes the equivalent of 4 (7-inch) round Belgian waffles.

While all the Liege waffles are somewhat decadent, something about almonds makes them even more so. Like coconut, almonds take on an enhanced flavor when slightly toasted. Two versions of this recipe appear below: the egg replacer version, followed by the ground flaxseed version.

Egg replacer version

Important: read the tips on vegan Liege waffles first.

• 2 1/4 teaspoons (one 1/4-ounce package) active dry yeast
• 1/3 cup warm water
• 2 tablespoons sugar
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 teaspoon salt
• 3/4 cup vegan margarine, non-hydrogenated
• 3 egg replacer eggs
• 1/2 cup almond butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 cup almonds, finely chopped
• 3/4 cup to 1 cup Swedish or Belgian pearled sugar, or coarsely crushed sugar cubes (see note)

Begin at least 3 hours in advance of baking the waffles, or 1 1/2 hours in advance if using quick-rise yeast. In a large bowl, mix the yeast, warm water, and sugar, and allow to sit for at least 5 minutes. Add the all-purpose flour, whole wheat flour, and salt, and knead for 2 to 3 minutes until most of the flour is incorporated into a somewhat crumbly ball. In a small bowl or cup, soften the margarine in the microwave. In another small bowl, prepare the egg replacer per the manufacturer’s directions. Add the margarine, egg replacer, and almond butter to the dough, and mix well.

Cover the bowl and place it in a warm location until the flour mixture has almost doubled. You can use your oven to create a warm spot for the flour mixture to rise. Make sure the oven rack is low enough for the bowl to fit in the oven. Turn the oven on for 1 to 2 minutes at 200 degrees F. (It shouldn’t actually reach 200 degrees, but just warm up slightly.) Turn off the oven, place the covered bowl on the rack, and close the oven door to keep in the warmth. If you wish to let the batter stand overnight, strengthening the yeast flavor, covering the bowl and leaving it at room temperature will work fine.

Mix in the vanilla extract and cinnamon. Then fold in the pearled sugar and chopped almonds until they’re evenly distributed, and allow to sit for 15 minutes. Bake roughly half a waffle’s worth of batter at a time, generously spraying the iron with oil prior to each waffle—even if the iron already looks very oily from the waffles, much of it is also melted sugar.

These waffles harden slightly as they cool. Depending upon your iron, they may take up to a minute less than the manufacturer’s suggested average cooking time. Serve immediately, or allow to cool and store in a sealed container in the refrigerator for up to 3 days.

Note: While the results will be slightly different, you can substitute 3/4 cup to 1 cup of demerara or turbinado sugar.

Ground Flaxseed Version

Important: read the tips on vegan Liege waffles first.

• 2 1/4 teaspoons (one 1/4-ounce package) active dry yeast
• 1/3 cup plus 1/4 cup warm water, divided
• 2 tablespoons sugar
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 teaspoon salt
• 3/4 cup vegan margarine, non-hydrogenated
• 1/2 cup almond butter
• 3 tablespoons ground flaxseed
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 cup almonds, finely chopped
• 3/4 cup to 1 cup Swedish or Belgian pearled sugar, or coarsely crushed sugar cubes (see note)

Begin at least 3 hours in advance of baking the waffles, or 1 1/2 hours in advance if using quick-rise yeast. In a large bowl, mix the yeast, 1/3 cup of the warm water, and sugar, and allow to sit for at least 5 minutes. Add the all-purpose flour, whole wheat flour, and salt, and knead for 2 to 3 minutes until most of the flour is incorporated into a crumbly ball, and the remainder is clumped together in small pieces. In a small bowl or cup, soften the margarine in the microwave. In another small bowl or cup, whisk the ground flaxseed with the remaining 1/4 cup of warm water.

Add the margarine, flaxseed-water mix, and almond butter to the dough, and mix well. Cover the bowl and place it in a warm location until the flour mixture has almost doubled. You can use your oven to create a warm spot for the flour mixture to rise. Make sure the oven rack is low enough for the bowl to fit in the oven. Turn the oven on for 1 to 2 minutes at 200 degrees F. (It shouldn’t actually reach 200 degrees, but just warm up slightly.) Turn off the oven, place the covered bowl on the rack, and close the oven door to keep in the warmth. If you wish to let the batter stand overnight, strengthening the yeast flavor, covering the bowl and leaving it at room temperature will work fine.

Stir in the vanilla and cinnamon. Mixing with the handle end of a spoon or other thin item like chopsticks can make it easier to break up the long strands of batter into smaller clumps. The batter does not need to be completely smooth, but you don’t want too many clumps larger than the last segment of your pinky finger.

Then fold in the pearled sugar and chopped almonds until they’re evenly distributed, and allow to sit for 15 minutes. Bake roughly half a waffle’s worth of batter at a time, generously spraying the iron with oil prior to each waffle—even if the iron already looks very oily from the waffles, much of it is also melted sugar.

These waffles harden slightly as they cool. Depending upon your iron, they may take up to a minute less than the manufacturer’s suggested average cooking time. Serve immediately, or allow to cool and store in a sealed container in the refrigerator for up to 3 days.

Note: While the results will be slightly different, you can substitute 3/4 cup to 1 cup of demerara or turbinado sugar.

Oooh, nooo! Not a banana vegan Liege waffle!

Makes the equivalent of 4 (7-inch) round Belgian waffles.

If there were a way to make bananas foster in a waffle iron, this would be getting pretty close. This vegan waffle recipe has all the features of a traditional Liege waffle, with additional flavor to drive your taste buds—yes, bananas. They’re rich and complete on their own, but for mega decadence, top with vegan vanilla ice cream and a swirl of rum extract.

Important: read the tips on vegan Liege waffles first.

• 2 1/4 teaspoons (one 1/4-ounce package) active dry yeast
• 1/3 cup warm water (does not include water required for egg replacer)
• 2 tablespoons sugar
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 teaspoon salt
• 3/4 cup vegan margarine, non-hydrogenated
• 3 egg replacer eggs
• 2 ripe medium bananas, mashed (1/2 to 3/4 cup mashed)
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 3/4 cup to 1 cup Swedish or Belgian pearled sugar, or coarsely crushed sugar cubes (see note)

Begin at least 3 hours in advance of baking the waffles, or 1 1/2 hours in advance if using quick-rise yeast. In a large bowl, mix the yeast, warm water, and sugar, and allow to sit for at least 5 minutes. Add the all-purpose flour, whole wheat flour, and salt, and knead for 2 to 3 minutes until most of the flour is incorporated into a crumbly ball. In a small bowl or cup, soften the margarine in the microwave. In another small bowl or cup, prepare the egg replacer per the manufacturer’s directions. In a third small bowl or cup, mash the bananas.

Add the margarine, egg replacer mix, and mashed bananas to the dough in the large bowl, and mix well with your hands. (Yes, they will get messy.)

Cover the bowl and place it in a warm location until the flour mixture has almost doubled. You can use your oven to create a warm spot for the flour mixture to rise. Make sure the oven rack is low enough for the bowl to fit in the oven. Turn the oven on for 1 to 2 minutes at 200 degrees F. (It shouldn’t actually reach 200 degrees, but just warm up slightly.) Turn off the oven, place the covered bowl on the rack, and close the oven door to keep in the warmth. If you wish to let the batter stand overnight, strengthening the yeast flavor, covering the bowl and leaving it at room temperature will work fine.

Mix the cinnamon and vanilla extract into the dough thoroughly. Then fold in the pearled sugar until it’s evenly distributed, and allow to sit for 15 minutes. Bake roughly half a waffle’s worth of batter at a time, generously spraying the iron with oil prior to each waffle—even if the iron already looks very oily from the waffles, much of it is also melted sugar.

These waffles harden slightly as they cool. Depending upon your iron, they may take up to a minute less than the manufacturer’s suggested average cooking time. Serve immediately, or allow to cool and store in a sealed container in the refrigerator for up to 3 days.

Note: While the results will be slightly different, you can substitute 3/4 cup to 1 cup of demerara or turbinado sugar.

Makes the equivalent of 4 (7-inch) round Belgian waffles.

These are amazing on their own or with chocolate or carob chips melted on top. The egg replacer version is listed first, and the ground flaxseed version is further below.

Egg replacer version

Important: read the tips on vegan Liege waffles first.

• 2 1/4 teaspoons (one 1/4-ounce package) active dry yeast
• 1/3 cup warm water (does not include water required for egg replacer)
• 2 tablespoons sugar
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 teaspoon salt
• 1/2 cup plus 2 tablespoons vegan margarine, non-hydrogenated
• 1/2 cup coconut milk (not the “light” variety)
• 3 egg replacer eggs
• 1/2 cup coconut, finely shredded unsweetened (macaroon style)
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 3/4 cup to 1 cup Swedish or Belgian pearled sugar, or coarsely crushed sugar cubes (see note)

Begin at least 3 hours in advance of baking the waffles, or 1 1/2 hours in advance if using quick-rise yeast. In a large bowl, mix the yeast, warm water, and sugar, and allow to sit for at least 5 minutes. Add the all-purpose flour, whole wheat flour, and salt, and knead for 2 to 3 minutes until most of the flour is incorporated into a somewhat crumbly ball. In a small bowl or cup, soften the margarine in the microwave. In another small bowl, prepare the egg replacer per the manufacturer’s directions. Add the margarine, egg replacer, and shredded coconut to the dough in the large bowl, and mix well with your hands.

Cover the bowl and place it in a warm location until the flour mixture has almost doubled. You can use your oven to create a warm spot for the flour mixture to rise. Make sure the oven rack is low enough for the bowl to fit in the oven. Turn the oven on for 1 to 2 minutes at 200 degrees F. (It shouldn’t actually reach 200 degrees, but just warm up slightly.) Turn off the oven, place the covered bowl on the rack, and close the oven door to keep in the warmth. If you wish to let the batter stand overnight, strengthening the yeast flavor, covering the bowl and leaving it at room temperature will work fine.

Mix the coconut extract and vanilla extract into the dough thoroughly. Then fold in the pearled sugar until it’s evenly distributed, and allow to sit for 15 minutes. Bake roughly half a waffle’s worth of batter at a time, generously spraying the iron with oil prior to each waffle—even if the iron already looks very oily from the waffles, much of it is also melted sugar.

These waffles harden slightly as they cool. Depending upon your iron, they may take up to a minute less than the manufacturer’s suggested average cooking time. Serve immediately, or allow to cool and store in a sealed container in the refrigerator for up to 3 days.

Note: While the results will be slightly different, you can substitute 3/4 cup to 1 cup of demerara or turbinado sugar.

Ground Flaxseed Version

Important: read the tips on vegan Liege waffles first.

• 2 1/4 teaspoons (one 1/4-ounce package) active dry yeast
• 1/3 cup plus 1/4 cup warm water, divided
• 2 tablespoons sugar
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 teaspoon salt
• 1/2 cup plus 2 tablespoons vegan margarine, non-hydrogenated
• 1/2 cup coconut milk (not the “light” variety)
• 3 tablespoons ground flaxseed
• 1/2 cup coconut, finely shredded unsweetened (macaroon style)
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 3/4 cup to 1 cup Swedish or Belgian pearled sugar, or coarsely crushed sugar cubes (see note)

Begin at least 3 hours in advance of baking the waffles, or 1 1/2 hours in advance if using quick-rise yeast. In a large bowl, mix the yeast, 1/3 cup of the warm water, and sugar, and allow to sit for at least 5 minutes. Add the all-purpose flour, whole wheat flour, and salt, and knead for 2 to 3 minutes until most of the flour is incorporated into a somewhat crumbly ball. In a small bowl or cup, soften the margarine in the microwave. In another small bowl or cup, whisk the ground flaxseed with the remaining 1/4 cup of warm water.

Add the margarine, flaxseed-water mix, and shredded coconut to the dough, and mix well.

Cover the bowl and place it in a warm location until the flour mixture has almost doubled. You can use your oven to create a warm spot for the flour mixture to rise. Make sure the oven rack is low enough for the bowl to fit in the oven. Turn the oven on for 1 to 2 minutes at 200 degrees F. (It shouldn’t actually reach 200 degrees, but just warm up slightly.) Turn off the oven, place the covered bowl on the rack, and close the oven door to keep in the warmth. If you wish to let the batter stand overnight, strengthening the yeast flavor, covering the bowl and leaving it at room temperature will work fine.

Mix the coconut extract, vanilla extract, and baking powder into the dough thoroughly, breaking up any clumps of baking powder. Then fold in the pearled sugar until it’s evenly distributed, and allow to sit for 15 minutes. Bake roughly half a waffle’s worth of batter at a time, generously spraying the iron with oil prior to each waffle—even if the iron already looks very oily from the waffles, much of it is also melted sugar.

These waffles harden slightly as they cool. Depending upon your iron, they may take up to a minute less than the manufacturer’s suggested average cooking time. Serve immediately, or allow to cool and store in a sealed container in the refrigerator for up to 3 days.

Note: While the results will be slightly different, you can substitute 3/4 cup to 1 cup of demerara or turbinado sugar.

This information pertains to several vegan Liege waffle recipes that currently or soon will appear in the “Sweet Dessert Waffles” category.

Background

vegan Liege waffles with blueberries

Compared to the traditional Belgian waffles familiar to most of us, Liege waffles (named after a Belgian town) are denser, sweeter, and almost cookie-like. These yeast-raised treats incorporate pearled sugar, formed into tiny spheres and larger than granulated sugar. Upon baking, the sugar forms small caramelized chunks throughout the waffle. Lieges also utilize more animal-derived dairy and eggs than a standard waffle, making them especially great to veganize.

I first had a Liege waffle in Belgium in 2005, shortly before we cut out eggs and dairy. Street vendors seemed to be selling them everywhere, with a range of toppings. They were highly addictive, and I gulped down three of them in one afternoon. I believe I then went into a sugar coma–hard to recall.

I later created several vegan Liege waffle flavor variations that quickly disappeared at non-vegan friends’ parties. However, I left Lieges out of the cookbook for a few reasons. First, they are somewhat unpredictable and gunk up the waffle iron (more on this under “Very Important Tips” below). Secondly, some initial Liege tests worked better with egg replacer than flaxseed, and for several reasons it made sense for the cookbook recipes to be free of egg replacer. Thirdly, even though they eliminate cholesterol, they are so sugar- and oil-laden that I felt uncomfortable promoting them as more than an occasional treat.

I was very excited when Global Vegan Waffle Party host (Christine “Peanut” Vardaros, also a vegan pro cyclist), made vegan Liege waffles at her party in Belgium; she has a great recipe for basic vegan Liege waffles. Because her recipe seems pretty true to most forms of the non-vegan “original” I’ve seen, I don’t attempt to repeat the basic Liege here.

The vegan Liege waffle recipes sat dormant until I learned that at least one local vendor would soon be serving the egg- and butter-laden Liege, and a bit of research suggested they were also catching on elsewhere beyond their homeland. I decided it was time to help spread the word that even Liege waffles can be veganized. Regardless of their ethical stance, restaurants and street vendors can enjoy logistical and economic benefits through using vegan waffle recipes, by reducing or eliminating their need to stock highly perishable eggs, butter, and milk.

If you don’t mind the extra work involved with cleaning your waffle maker, I also encourage you to experiment a bit with these recipes, if they’re not just right for you. Comments, including modifications that worked for you, are very welcome. We want these recipes to be as good as possible, so that we have some stellar vegan options in this area.

Very Important Tips for Baking Vegan Liege Waffles

Prior to your first vegan Liege cooking adventure, there are several things to be aware of. These waffles are amazing, but they do require above-average preparation and cleanup efforts. Thus, I don’t recommend them to the casual beginner looking for a quick and easy waffle. Vegan Lieges are for true vegan waffle aficionados, those who really like to get down, dirty, and crazy in the kitchen. Also, I don’t recommend them if you have only one really nice waffle maker and are trying to keep it in top condition. I actually have a separate waffle maker that I use just for occasional Liege baking.

Due to the very high sugar and margarine content, these waffles will cause a gooey residue to accumulate on your waffle iron. If not cleaned after each batch of waffles, major sticking will develop, and the coating may become difficult to remove. After your waffle iron has been unplugged for at least 5 minutes, but before it’s cool, clean the inside using pieces of crumbled-up paper towel on the end of a chopstick. To avoid any risk of fire, dip the paper towels in water before discarding.

My experience has been that the grids don’t need to be cleaned perfectly after each batch, at least not if the iron isn’t sitting for several weeks at a time between batches, because some of the oil and sugar residue will re-melt the next time the iron is heated. However, you do need to get out at least some of the residue. Every few batches, you may need to resort to some type of non-toxic soap and water solution, being very careful not to get water inside the iron.

Although Liege waffles contain a great deal of margarine, you still need to spray the iron grids with oil prior to each waffle. This will help to reduce sticking due to the caramelized sugar.

If possible, open a window while cooking them, and do not cook immediately beneath a smoke detector. The sugar may create a bit of smoke.

Plan to get your hands messy while making these—you’ll have to knead dough and then mix it with your hands after you’ve added ingredients including margarine.

Despite all of the above, I still believe that making an occasional batch of vegan liege waffles is well worth it. I’ve watched piles of these quickly disappear at a few parties, and it’s one of the few types of waffles that you can serve a few hours after making them, even without reheating.

Because pearled sugar can be difficult to find, and because some individuals prefer less refined sugars, the recipes provide the option of using actual pearled sugar, crushed sugar cubes, or coarser granulated sugars such as turbinado or demerara. The former two provide the most authentic taste and texture. Swedish or Belgian pearled sugar can be ordered online, and Swedish pearled sugar is available at some Ikea stores.

Don’t be discouraged if you don’t bake Liege waffles just right on the first try, as it takes a little practice to avoid overcooking or undercooking. Happy Lieging!

This vegan waffle recipe (or a whole stack of waffles) would be great for a vegan breakfast, brunch, dessert, or dinner, depending upon what toppings you wish to use. I love the texture and aroma of yeast-raised waffles. I’m also posting it to provide a sample of one of the recipes from The Global Vegan Waffle Cookbook.

I enjoy getting artistic with the toppings, having been inspired by the creations of Global Vegan Waffle Party hosts and guests. I mean, food like kiwi fruit and strawberries are works of art all alone–add a waffle and some vegan whipped topping, and you’ve practically got a gastronomic Van Gogh!

Makes 4 (7-inch) round Belgian waffles

Because the dough needs time to rise, begin at least 3 hours in advance of baking the waffles or 1 1/2 hours in advance if you are using quick-rise yeast.

• 1 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water (see note below)
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 1/2 teaspoons salt
• 1/4 cup brown sugar
• 1/4 cup canola oil
• 1/4 cup maple syrup
• 1/4 cup soymilk or other nondairy milk
• 1 teaspoon vanilla extract
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda

Dissolve the yeast in the water in a large non-metal bowl. Let stand for 5 minutes. Stir in the whole wheat flour, all-purpose flour, and salt until well blended.

Cover the bowl and place it in a warm location until the flour mixture has almost doubled. You can use your oven to create a warm spot for the flour mixture to rise. Make sure the oven rack is low enough for the bowl to fit in the oven. Turn the oven on for 1 to 2 minutes at 200 degrees F. (It shouldn’t actually reach 200 degrees, but just warm up slightly.) Turn off the oven, place the covered bowl on the rack, and close the oven door to keep in the warmth. If you wish to let the batter stand overnight, strengthening the yeast flavor, covering the bowl and leaving it at room temperature will work fine.

After the flour mixture has risen, combine the brown sugar, oil, maple syrup, soymilk, vanilla extract, baking powder, and baking soda in a small bowl. Mix thoroughly, breaking up any clumps of baking powder or baking soda. Pour into the raised flour mixture and stir until well blended. Mixing with the handle end of a spoon or other thin item like chopsticks can make it easier to break up the long strands into smaller clumps. The batter does not need to be completely smooth, but you don’t want too many clumps larger than the last segment of your pinky finger.Let stand for 15 minutes.

Preheat the waffle iron for 3 to 5 minutes while the batter is standing. Spray both grids of the waffle iron with oil. Pour or ladle the batter into the center of the iron, covering no more than two-thirds of the iron’s surface for the first waffle. Adjust the amount as needed for subsequent waffles. Bake each waffle for 3 to 5 minutes, or until it can be removed easily.

Note: Use warm water between 105 and 115 degrees F. You can judge this by splashing a bit onto the sensitive skin of your inner wrist—it should feel warmer than lukewarm but not hot or painful.

Makes 5 servings (1 serving = 1 1/2 cups waffle cubes with 1/2 cup sauce, shown in photo)

Vegan Waffle Stuffing with cranberry sauce

Whether you’re looking for a creative way to serve vegan waffles, or simply need to use up some leftover waffles stored in the freezer, this recipe will do the trick. Because the sauce is added right before serving, it has extra sauciness without sogginess. Also, it’s a little unusual in that it has a hint of ginger and sweetness. Yummmah!

It works best with waffles that have a relatively neutral flavor. Two possibilities: Molasses Yeast Feast Waffles (tested with this recipe, and blended very well), and Naked Vegan Waffles. The texture and flavor of yeast-raised waffles will be closer to that of traditional bread-based stuffings.

To be baked or reheated and then chopped right after the vegan waffle stuffing sauce is made:

7 to 8 cups of bite-sized waffle pieces (roughly four 7-inch round Belgian waffles, or around 1 batch), using your favorite recipe

Vegan waffle stuffing sauce:

• 1 cup finely chopped onion
• 1/4 cup vegan margarine, divided
• 1 cup peeled and finely chopped apple
• 3/4 cup finely chopped celery
• 3/4 teaspoon ground ginger
• 1 1/2 cups vegetable stock
• 2 tablespoons brown sugar
• 2 tablespoons corn starch
• 2 tablespoons hot water
• salt to taste (see note)

If using freshly baked waffles that need time to rise, such as yeast-raised waffles, start the batter in advance of making the sauce.

For the sauce, combine the onion and 2 tablespoons of the margarine in a large saucepan. Sauté covered over medium heat for 5 minutes or until slightly browned, stirring once per minute to avoid burning. Add the remaining 2 tablespoons of margarine, apple, celery, and ground ginger. Sauté covered for 3-5 more minutes, continuing to stir at least once per minute. Stir in the vegetable stock and brown sugar.

In a cup or very small bowl, whisk the corn starch with the hot water until the corn starch is completely dissolved. Pour the corn starch mixture into the saucepan with the rest of the ingredients, and stir rapidly to incorporate and break up any clumps. Stir constantly while heating for another 2-3 minutes, or until the mixture is hot and has thickened slightly. Taste and add salt if necessary. Cover the sauce, and turn off the heat or reduce it to simmer/keep warm.

Bake or reheat your waffles (see note), and chop them into bite-size pieces.

Spoon waffle pieces onto serving plates, and spoon warm sauce onto each pile of waffle pieces just before serving.

Note: If you’re making fresh waffles, you can leave them in the waffle iron 1 minute longer than normal if you’d like to make them a bit toastier. However, if you’re putting the sauce on right before serving this is optional. If the waffles have been frozen, and you don’t wish to use the toaster, you can also reheat them by placing them back in the hot waffle iron for 1-2 minutes.

Note: Start with 1/8 teaspoon salt if margarine and vegetable stock don’t provide enough saltiness.

While all vegan waffles are already dairy-free, egg-free, and cholesterol-free, these are also wheat-free, gluten-free, oil-free, and relatively low-sugar.

waffles ready to eat with blueberry preserves and cinnamon-dusted applesauce

They have a slightly crispy exterior and are relatively neutral in flavor, with a molasses overtone. For those who don’t do much gluten-free baking and don’t already stock xanthan gum, these instead use an extra dose of flaxseed for binding. While they won’t meet all dietary needs or preferences, they should leave few excuses for not eating a waffle. Not that there were that many to begin with…

• 1 3/4 cups warm water
• 1/4 cup ground flaxseed
• 2 cups brown rice flour
• 1/2 cup tapioca flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 3/4 cups canned coconut milk (see note)
• 3 tablespoons molasses (preferably blackstrap)

Whisk the ground flaxseed into the warm water in a medium bowl, set aside, and allow to sit for 2 to 3 minutes. In the meantime, sift or whisk together the rice flour, tapioca flour,  baking powder, baking  soda, and salt in a large bowl. Whisk the coconut milk and molasses into the water and flaxseed mixture. Pour the wet ingredients into the dry and mix until the batter is only slightly lumpy, with lumps smaller than peas.

Preheat the waffle iron for 3 to 5 minutes while allowing the batter to stand. Stir the batter another 5 to 10 strokes, breaking up any clumps of rice flour that haven’t absorbed moisture. Spray both grids of the waffle iron generously with oil. Pour or ladle the batter into the center of the iron, covering no more than two-thirds of the iron’s surface for the first waffle. Adjust the amount as needed for subsequent waffles. Bake each waffle for 4 to 5 minutes, or until it can be easily removed. Makes 5 (7-inch) round Belgian waffles.

Note: Use full-strength coconut milk, not a “light” version that’s more watered-down. Lately I’ve had more difficulty finding canned coconut milk that doesn’t have any water and guar gum added, and find that even “non-light” versions of different brands can differ in thickness slightly.  Because of this, you may get better results by increasing the coconut milk by 2 to 4 tablespoons while decreasing the water by an equal amount, if you’re not satisfied with the initial results.

These crispy vegan waffles have a subtler sweetness and greater saltiness than your average cornbread, with the uncommon addition of sourdough-like overtones from yeast. Because the dough needs time to rise, begin at least three hours in advance of baking the waffles or one and a half hours in advance if you are using quick-rise yeast.

Some of our very cool neighbors recently hosted a potluck with several great vegan dishes. Jen S. actually prepared two different styles of homemade vegan chili, and asked that we bring something like cornbread. After a test waffle batch worked well with a popular store-bought vegan chili, we showed up with a waffle iron and a bowl of batter. Even better yet with the homemade chili! They also blend nicely with maple syrup and molasses.

• 1 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water
• 3/4 cup all-purpose flour
• 3/4 cup cornmeal
• 1/2 cup whole wheat flour
• 1 1/2 teaspoons salt
• 1/2 cup soymilk or other nondairy milk
• 1/4 cup plus 2 tablespoons canola oil
• 1/4 cup brown sugar
• 2 tablespooons molasses
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda

Dissolve the yeast in the water in a large non-metal bowl. Let stand for 5 minutes. Stir in the all-purpose flour, cornmeal, whole wheat flour, and salt until well blended. Cover the bowl and place it in a warm location until the flour mixture has almost doubled.  (You can use your oven for this. Make sure the oven rack is low enough for the bowl to fit. Turn the oven on for one to two minutes at 200 degrees F. Turn off the oven, place the covered bowl on the rack, and close the oven door. If you wish to let the batter stand overnight, covering the bowl and leaving it at room temperature will work fine.)

After the flour mixture has risen, combine the soymilk, oil, brown sugar, molasses, baking powder, and baking soda in a small bowl. Break up any clumps of baking powder or baking soda. Pour into the raised flour mixture and stir until well blended. Let stand for 15 minutes. Preheat the waffle iron for 3 to 5 minutes while the batter is standing. Spray both grids of the waffle iron with oil. Pour or ladle the batter into the center of the iron, covering no more than two-thirds of the iron’s surface for the first waffle. Adjust the amount as needed for subsequent waffles. Bake each waffle for 3 to 5 minutes, or until it can be easily removed. Makes 4 (7-inch) round Belgian waffles.

These yeast-raised vegan waffles are fit to fuel athletes. Some of the Pittsburgh Paddlefish, whose women’s team represented the Northeastern U.S. at the 2008 International Dragon Boat Festival, requested a vegan waffle breakfast for their retreat this year.

Not a single crumb of vegan waffle left!

Because the dough needs time to rise, begin at least three hours in advance of baking the waffles or one and a half hours in advance if you are using quick-rise yeast. Or, allow it to rise overnight for an even stronger flavor and a wonderful aroma.

• 1 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water
• 1 1/2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 cup plus 2 tablespoons soymilk or other nondairy milk
• 1/4 cup canola oil
• 3 tablespoons brown sugar
• 2 tablespoons molasses (blackstrap, if available)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda

Dissolve the yeast in the water in a large non-metal bowl. Let stand for 5 minutes. Stir in the whole wheat flour, all-purpose flour, and salt until well blended. Cover the bowl and place it in a warm location until the flour mixture has almost doubled. (You can use your oven for this. Make sure the oven rack is low enough for the bowl to fit. Turn the oven on for one to two minutes at 200 degrees F. Turn off the oven, place the covered bowl on the rack, and close the oven door. If you wish to let the batter stand overnight, covering the bowl and leaving it at room temperature will work fine.)

After the flour mixture has risen, combine the soymilk, oil, brown sugar, molasses, baking powder, and baking soda in a small bowl. Break up any clumps of baking powder or baking soda. Pour into the raised flour mixture and stir until well blended. Let stand for 15 minutes. Preheat the waffle iron for 3 to 5 minutes while the batter is standing. Spray both grids of the waffle iron with oil. Pour or ladle the batter into the center of the iron, covering no more than two-thirds of the iron’s surface for the first waffle. Adjust the amount as needed for subsequent waffles. Bake each waffle for 3 to 5 minutes, or until it can be easily removed. Makes 3 to 4 (7-inch) round Belgian waffles.

Alongside good old maple syrup, these go very well with a range of fresh fruit toppings, and with the Warm Peanut Ginger Agave Sauce.

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.