This waffle recipe (revised 4/27/09) is especially great for the fall or early winter, and for desserts near holidays including Halloween and Thanksgiving. My wife grew up near a farm that makes delicious apple cider donuts, and laments that no vegan version of them is available locally. These waffles, however, revived some of her childhood memories. Perhaps they’ll do the same for you.

Ingredients

• 1/3 C raw pecans, finely chopped
• 1 C whole wheat flour
• 1 C all-purpose wheat flour
• 2 t baking powder
• 1 t baking soda
• 1 t salt
• 1/2 t cinnamon
• 1/2 t xanthan gum powder
• 1/4 t nutmeg
• 1/2 C + 2 T soymilk
• 1 1/2 C apple cider
• 3/4 C sugar
• 1/2 C canola oil
• 1 t vanilla

Directions

Chop the pecans and set them aside. In a large bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, xanthan gum, and nutmeg. In a small bowl, mix the soymilk, apple cider,  sugar, canola oil, and vanilla. Pour the wet ingredients into the dry and mix just until the dry ingredients are saturated. Fold in the chopped pecans. Spray the waffle iron generously with oil, and cook for about a minute longer than normal cooking time. Drizzle with hot maple syrup or sprinkle with additional cinnamon and sugar.

This vegan waffle recipe goes well with a modest topping of vanilla soy yogurt or applesauce.

I decided it would be fun to have a “recipe for two” because the avocados and pecans seem somewhat decadent. Perhaps you could even hold a romantic candlelit waffle dinner. Also, because it doesn’t use the cheapest ingredients, it’s probably best to try a small batch first to make sure you like them as well as we do! And even if you don’t have a date, you can always make up a big batch of them for your friends on St. Patty’s day alongside some of the Vegan Orange Basil Cornmeal Waffles. Can’t pinch these waffles!

These were inspired by a homemade crafts and food fair where a local vegan bakery offered avocado cupcakes. While somewhat hesitant at first, I bought one and found it pleasantly taste-bud-popping. Just like any average person, I then thought, “Hey, avocados would be great in a waffle!” After exploring which ingredients had been combined with the mighty green avocado in various other recipes, I settled on pecans, cinnamon and fresh nutmeg. They seem to complement one another quite well.

Although I often utilize healthier whole grain flour, I used plain old white all purpose flour for these so that the more subtle flavors would come through, and so the waffles wouldn’t be too dense given the avocado. However, I still used some whole wheat flour because I find waffles “cardboardy” if they don’t have a little bit of texture. If you try other flours, I’d love to hear how it worked for you!

Ingredients (for two round belgian-style waffles)

• 1/4 C finely chopped raw pecans
• 3/4 cup all purpose flour
• 1/4 cup whole wheat flour
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground or grated nutmeg
• 1 ripe avocado, mashed until smooth (Haas other variety)
• 1/2 cup soymilk or other nondairy milk
• 1/4 cup plus 1 tablespoon sugar
• 1/4 cup water
• 2 tablespoons canola oil
• 2 tablespoons lime juice

Directions

Chop the pecans and set aside. Combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and nutmeg in a large bowl and stir with a whisk. Mash the avocado in a medium bowl, and thoroughly mix with the soymilk, sugar, water oil, and lime juice. Pour into the flour mixture and stir just until blended. Fold in the pecans.

Preheat the waffle iron for 3 to 5 minutes and spray both grids 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 removed easily.