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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Get Your Waffle Irons Ready

Posted on by Alisa Fleming in Nutrition Headlines with 0 Comments

Strawberry WafflesAlisa Fleming, www.GoDairyFree.org ~ Last month we announced the first multi-city vegan waffle party  to take place this coming weekend, on May 24th.  Whether or not you decide to partake in the party side of the celebration, this weekend offers a great reason to simply indulge in a billowing plate of piping hot waffles.  And as promised, we have rounded up numerous vegan (dairy-free, egg-free) waffle and waffle-related recipes for some extra motivation …

The Basics

A simple, foolproof waffle recipe or two is all you really need to get the party started …

Fat Free Waffles

Recipe By: Susan Voisin of Fat Free Vegan
Serving Size: 2-4     

1 ¼ cups flour
2 tablespoons sugar — or other sweetener
2 teaspoons baking powder
¾ teaspoon salt
1 1/3 cups soymilk — or rice milk
½ tablespoon egg replacer — mixed with…
 2 tablespoons water

1. In large bowl, mix flour, sugar, baking powder, and salt.  Add soymilk and egg replacer and stir just until flour is moistened.  (For thicker waffles, use only 1 cup milk.)   Let the batter rest for 5 minutes while the waffle iron heats, and then stir gently one more time before using.

2.  Heat non-stick waffle maker (sprayed lightly with non-stick spray).  Pour batter onto the waffle iron, and prepare according to your waffle iron’s instructions. Repeat this process until all of the batter is used up, and you have a plate full of waffles.  Spray with non-stick spray between each waffle.

Virtuous Vegan Waffles

Recipe By: Hannah Kaminsky of My Sweet Vegan and Bittersweet Blog
Serving Size: 4-6     

2 Cups All-Purpose Flour
1 Cup Whole Wheat Flour
2 ½ Cups Soymilk
2 Tablespoons Canola Oil
¼ Cup Brown Sugar
1 Teaspoon Baking Powder
¼ Teaspoon Salt

It’s really a very simple procedure to make lovely, puffy waffles. Begin by heating up your waffle iron so it’s ready to receive batter. Combine all the dry ingredients, and add in the wet. Stir to incorporate, but don’t over do it – Lumpiness is just fine!

Once your iron is nice and hot, grease it with cooking spray or margarine, and ladle a healthy portion of batter on top. It really depends on the size of your waffle iron, so don’t be discouraged if your first couple are a little bit funny looking. Cook for about 4-6 minutes or so, and serve hot. If, however you’d like to save them for later like I do, allow them to cool for about 15 minutes on a wire rack. Wrap them up in a clean plastic bag, and just throw them in the freezer!

Gluten-Free Vegan Waffles

Recipe By: Dave Wheitner of WaffleParty.com
Serving Size: 4     

I was in the mood to experiment with a relatively neutral gluten-free waffle that wasn't quite as dense as one using only buckwheat flour. These are pretty light and fluffy, bind quite well without using Ener-G egg replacer, and are a great basic waffle for any type of topping. As with some other yeast-raised waffles I've tried, the exterior is relatively soft and bread like, not that crispy – they're great syrup sponges! This recipe was inspired by a pancake recipe from what some call the mother of many vegetarian and vegan cookbooks, The New Farm Vegetarian Cookbook.

1 cup buckwheat flour
1 cup white rice flour
¾ teaspoon salt
¾ cup + 1 tablespooon warm water
2 teaspoons dry yeast (I've used quick-rise dried yeast a few times with good results; note that some yeasts contain gluten)
1 cup unsweetened soymilk
2 teaspoons raw sugar, blackstrap molasses (we've enjoyed this recipe with both), or other sweetener of choice
¾ teaspoon baking soda
1/3 cup hot water
3 tablespoons vegan margarine (I use Earth Balance-if you use canola oil, add an additional 1/8 to 1/4 t of salt)

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.


Adding Some Excitement

Of course, testing the limits of your adventurousness can result in many other delicious waffles …

Lemon Currant Corn Waffles
Apple Waffles
Chocoholic Waffles with Cacao Nibs
Sweet Potato / Yam Waffle with Toasted Pecans
Orange Pecan Cornmeal Waffles
Wheat-Free Carrot Ginger Sage Waffles

Or, you may prefer to stay safe with the simplistic waffle, while focusing on the toppings …

Mango Pear Syrup
Almond Cream
Mixed Berry Sauce

Easy Caramel Sauce
Tofu Whip
An Assortment of Dairy-Free "Ice Cream" 

To join in the waffle party, simply make some vegan waffles this coming weekend!  Visit www.WaffleParty.com for more vegan waffle ideas.

Photo: wikimedia commons

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

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