• 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 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.

I decided to test these on more than one waffle iron, so you get to see both the round (from the Waring WMK300 waffle iron) and the square (from the Magic Chef TSK-293W waffle iron) versions. I think the orange and brown blend together nicely, perhaps catalyzing a new trend in waffle fashion!

We didn’t have fresh sage in our front yard garden or fresh ginger in stock, so I used rubbed sage and ginger powder from our local food co-op. They still came out very tasty, with just enough gingery snap to warm up the palate. (If you try it with fresh sage and ginger before I do, post your comments on how it came out!) These are on the “savory” end and have a relatively dense, healthy and wholesome feel to them. The 2 T of brown sugar is just enough to add a slight sweetness.

Ingredients

• 1 1/2 C buckwheat flour
• 1/2 C rolled oats
• 1 C grated carrot, measured after grating (I used the food processor)
• 2 t baking soda
• 1 t baking powder
• 1 t ginger powder
• 2 1/2 t rubbed sage (or substitute 2 1/2 t dried sage or 2 t ground sage)
• 1/2 t salt
• 1 1/2 C unsweetened plain soymilk
• 3 T canola oil
• 1/3 C unsweetened applesauce
• 1 t lemon juice (optional–adds a slight amount of additional “zing”)
• 2 packed T brown sugar (I used light brown)

Sift together the dry ingredients in one bowl, and whisk together the wet ingredients (including brown sugar) in another. Pour the wet ingredients into the dry, and mix just until blended. Cook on a generously oiled waffle iron and enjoy!

Makes just under four Belgian-style vegan waffles.