“Yeasted” Molasses Waffles Offer a Nutritious Vegan Twist to Brunch


Vegan Waffle Party 2010Sweet Sundays: The 2010 Global Vegan Waffle Party is sneaking up on us (the official date is Saturday, May 29, but participant parties are welcome throughout May and June), so we thought it time to offer up some more great waffle recipes.

The one below was emailed in by Dave, the founder of The Global Vegan Waffle Party. This recipe creates a “yeasted” waffle that actually leans slightly to the savory side when left on its own. But once topped with fresh fruit, maple syrup, or Dave’s Warm Peanut Ginger Agave Sauce, these waffles become a brunch delight. I like this waffle recipe, because it incorporates a good dose of whole grain flour and gives you the opportunity to use blackstrap molasses, which is much more mineral rich (including calcium) than your average molasses or sweetener. And, according to Dave, there “was not a single crumb of vegan waffle left!” For a very basic Whole Wheat Vegan Waffle, see the recipe I posted last week on One Frugal Foodie.

To learn more about The Global Vegan Waffle Party, see my prior post, visit the event website, and check out the current list of parties taking place around the globe. You are welcome to throw your own waffle party (big or intimate), and many of the scheduled parties are open to newcomers.

Onto the recipe …

Molasses Yeast Feast Waffles
"These yeast-raised vegan waffles have a savory, moderately sweet flavor with a slightly crispy-chewy crust. 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."
Serves: 3 to 4 (7-inch) round Belgian waffles.
  • 1-1/4 teaspoons active dry yeast
  • 1-1/2 cups warm water
  • 1-1/2 cups whole wheat flour
  • ½ cup all-purpose flour
  • 1-1/2 teaspoons salt
  • ½ cup plus 2 tablespoons soymilk or other nondairy milk
  • ¼ cup canola oil [or baking oil of choice]
  • 3 tablespoons brown sugar
  • 2 tablespoons molasses (blackstrap, if available)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  1. 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.)
  2. 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.

For more information and to sign up, see the Global Vegan Party Website.


About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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