I was feeling inspired a few weekends past and made a big batch of waffles on our Belgian-style machine. I made them all up, stashed each one as made in a warm oven, meaning we got to eat all at once and not one at a time! Also, I found the waffles crisped up nicely in the oven. As for leftovers, I let them cool, then cut into quarters and freeze. Walker’s breakfasts have been easy as well, 2 halves in the toaster on defrost/toast.
Waffles can be time-consuming, but at least you get lots of leftovers!
The only downside to the recipe is they are heavier in texture. Waffles are usually “lightened up” with eggs. No loss though, slather with maple syrup and sunflower butter on top.
- ¼ cup water
- 2 cups unsweetened coconut milk, or other non-dairy milk
- 6 Tbsp olive oil
- 1½ cups all-purpose flour
- 1½ cups white whole wheat flour
- 2 Tbsp baking powder
- 4 tsp granulated sugar
- 1 tsp fine sea salt
Preheat oven to 200°, heat waffle iron according to directions.
In a large mixing bowl, whisk together water, coconut milk, and olive oil.
In a medium mixing bowl, whisk the flours, baking powder, sugar and salt together. Add to the liquid ingredients, stir until just mixed.
Spritz the waffle iron with oil (a Misto sprayer works well), drop on enough batter (this will vary on what type of waffle iron you are using), and if unsure, under fill and not over filling. Close lid and cook as directed. When done, pop out, transfer to warmed oven on a rack, continue until all are done, spritzing with oil each time.
PS: Egg-free waffles won’t get the golden hue of traditional ones. Trust your nose for the smell of being done, and no more steam coming out of the waffle iron.