Kirk and I were out running errands and saw a cheapie Oster CKSTWF2000 Belgian Waffle Maker, Stainless Steel on sale for around $16. He figured I could play with it and see if it was fun. Especially since Walker reaaaalllly loves waffles. And $16 doesn’t buy a lot of high-end organic waffles I can tell you….sigh. So how did its maiden voyage go? Actually, pretty good. Who knows what else we will create on weekends!
Vegan Belgian Waffles
- 1 Tbsp ground flaxseed meal + 3 Tbsp water
- ¾ cup unsweetened almond milk
- ¼ cup neutral vegetable oil
- 1 cup all-purpose flour
- 2 Tbsp stone ground cornmeal
- 2 tsp baking powder
- 2 tsp coconut sugar
- ¼ tsp fine sea salt
Heat waffle maker as directed.
Soak flax in water for 10 minutes, whisk until thick. Add all ingredients to a high-speed blender. Process on medium (about 5 on a Vitamix), tamping as needed until dry ingredients are just moistened.
Pour about ¾ cup batter on the waffle maker, bake until no steam is escaping and golden (time will depend on your maker). I used the darkest setting on ours. Pop our and continue till done.
Serve with maple syrup, nut butter and strawberry sauce…..
Makes about 6 waffles.
- 16 ounces frozen unsweetened strawberries
- ¼ cup coconut sugar
- 1 Tbsp cornstarch, or desired thickener, preferably organic
- 1 Tbsp fresh lemon juice
Add the berries and sugar to a medium, heavy saucepan over medium heat till defrosted.
Whisk cornstarch and lemon juice together, add to the berries. Cook until thickened, mashing the berries if desired.
Serve warm, or let cool and refrigerate (this makes an amazing sauce to eat plain or dip pretzels in!)