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.

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.

• 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.

• 1 1/2 cups bread flour
• 1 cup buckwheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups canned coconut milk (full-strength, not the watered-down variety)
• 1 1/4 cups water
• 3 tablespoons brown sugar

Sift or whisk together the bread flour, buckwheat flour, baking powder, baking soda, and salt in a large bowl. Mix the coconut milk, water, and brown sugar in a medium bowl. Pour the coconut milk mixture into the flour mixture and stir just until blended.

Pre-spray waffle iron with one coat of oil spray. Use exactly 1/2 cup batter on a 6-1/2 inch round electric wafflemaker. Cook 15 seconds past “done” on medium setting. Makes 8 (6-1/2 inch) round Belgian waffles. (Yielded 5 (7-inch) round Belgian waffles on Dave’s waffle maker, using a little more batter for each.)

For a treat, drain a single-serving of Del Monte Cherry Mixed Fruit, layer the fruit on top of one waffle with Grade B 100% maple syrup, put another waffle and syrup above that, and cut the whole sandwich into 1″ squares and eat.

Nutrition

Serving size: One 6-1/2 inch round vegan waffle (excluding toppings)

Calories: 270

Protein: 5.5 grams

Fat: 10.76 grams

- as Saturated Fats: 7.1 grams

Carbohydrates: 36.3 grams

- as Sugar: 2.08 grams

- as Fiber: 1.37 grams

Sodium: 460 grams

Calcium: 70 mg

• 1 1/2 cups whole wheat flour
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 1/4 cups soymilk
• 1/4 cup canola oil
• 3 tablespoons brown sugar

Sift or whisk together the flour, baking powder, baking soda, and salt in a large bowl. Mix the soymilk, canola oil, and brown sugar 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 5 minutes, generously spraying both grills with oil before each waffle. Makes 4 (7-inch) round Belgian waffles.

By the way, we hope that in the future, the timid groundhog may experience kinder treatment on this day, quietly hibernating in his/her habitat as nature intended rather than facing noisy crowds and cameras.

Ingredients

• 1 1/4 C brown rice flour
• 1/2 C tapioca flour
• 1/4 C whole grain teff (not ground into flour)
• 2 t baking powder
• 1 t baking soda
• 1 1/2 t xanthan gum powder
• 1/2 t cinnamon (optional)
• 1 1/4 t salt
• 2 C soymilk
• 1/4 C canola oil
• 3 T brown sugar
• 3 T maple syrup
• 2 t vanilla

Directions

In a large bowl, whisk or sift together the flour, teff, baking powder, baking soda, xanthan gum, cinnamon, and salt. In a small bowl, mix the soymilk, canola oil, brown sugar, maple syrup, and vanilla. Pour the wet ingredients into the dry and mix just until the dry ingredients are saturated. Bake in a generously oiled iron for about a minute longer than the iron manufacturer’s recommended average cooking time.

I’d love to hear how they worked for you!

• 1 C rice flour
• 1  C buckwheat flour
• 1/2 C tapioca flour
• 1 t salt
• 2 t baking powder
• 1 t baking soda
• 2 t xanthan gum
• 2  1/2 C soymilk, plain unsweetened
• 1/4 C canola oil
• 2 T molasses
• 2 T sugar

In a large bowl, sift or whisk together the flours, salt, baking soda, baking powder and xanthan gum. In a medium bowl, mix together the soymilk, oil, molasses and sugar. Pour the wet ingredients into the dry and mix just until blended – you don’t want chunks of dry flour, but it should still be a bit lumpy. Allow the batter to sit for 3 minutes, and then stir another 5 to 10 strokes. Cook on a waffle iron generously sprayed with oil for 1 to 2 minutes past the iron manufacturer’s suggested average cooking time. Makes 4 (7-inch) round Belgian waffles.

This recipe makes roughly 4 round Belgian-style waffles.

Ingredients

• 1 C buckwheat flour
• 1C white rice flour
• 3/4 t salt
• 3/4 C + 1 T warm water
• 2 t dry yeast (I’ve used quick-rise dried yeast a few times with good results; note that some yeasts contain gluten)
• 1 C unsweetened soymilk
• 2 t raw sugar, blackstrap molasses (we’ve enjoyed this recipe with both), or other sweetener of choice
• 3/4 t baking soda
• 1/3 C hot water
• 3 T vegan margarine (I use Earth Balance–if you use canola oil, add an additional 1/8 to 1/4 t of salt)

Directions

The night before you plan to bake and eat the waffles, whisk together the flours and salt in large bowl. In separate bowl, dissolve yeast in warm water. Mix in soymilk, then blend yeast-water-soymilk mixture into flour mixture. Stir until very well blended (this is a case where the batter doesn’t have to be lumpy). Cover the bowl and allow the dough to rise slightly at room temperature.

The next morning, dissolve the baking soda in the 1/3 C hot water, and add the sweetener and margarine. If necessary, place the mixture in the microwave just long enough to soften the margarine (for our microwave it’s 30 seconds). Whisk to break up any lumps of margarine and pour the mixture into the flour-soymilk-yeast mixture. Stir until well blended, and allow to sit another half hour before baking in waffle iron.

The day or night before, dissolve the yeast in 1 1/2 cups of warm water, mix with the flour and salt and let it stand overnight. (If you use quick-rise yeast, you need to let it stand for only 3 or 4 hours.) Then add the other ingredients, folding them into the raised flour-yeast mixture just until they’re mixed, and cook.

• 1/2 package of yeast (this is the amount I used for WP 9–however, I’ve also used a full package to yield a slightly different flavor)
• 2 cups of whole wheat flour (or you can use any combination of different flours–I[ve tried using 1 cup of spelt flour alongside 1 cup of oat flour with great results)
• 2 tsp. Ener-G egg replacer premixed with 2 Tbsp. warm water just before adding to batter (this is optional if you don’t mind waffles being a little flaky)
• 1/2 cup of soymilk (I use unsweetened Silk–you can also use ricemilk or nut milk)
• 1/2 tsp. baking powder
• 1 tsp. salt
• 3 Tbsp. of canola oil (you can also use melted Earth Balance)
• 1/2 Tbsp. blackstrap molasses
• 1/2 Tbsp. demerara sugar (if you don’t have one or both of these sweeteners, substitute a Tbsp. of the sweetener of your choice)