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.

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.

This vegan waffle recipe was created and submitted by Steve Johnson of Redwood City, CA. Previous vegan baked goods with coconut milk that I’ve tasted or made have been especially delicious, and these waffles certainly live up to that standard. Steve noted that they came out light, fluffy, and slightly crisp in a Cuisinart “Classic” waffle maker set on medium; the same held true on our Waring Pro. He even included some nutrition data and topping suggestions–I thoroughly enjoyed them with just a little hot maple syrup.

• 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