Sunday, October 16, 2011

Make Your Heart, Head & Stomach Happy: Eat (vegan) Waffles

Sunday in our house means either pancakes or waffles.  Since I recently replaced my old waffle iron with a spiffy new one that flips over (why, I don't know) and a timer, the scales have tipped more towards making waffles.  Did you know you can make delicious pancakes and waffles sans the oil/ butter, sugar, milk and eggs?  It's true - and it's easy - and it means that you'll be benefiting your heart by sparing it the fat, your head will feel good knowing no animals were harmed in the making of your breakfast and your stomach will thank you for sending down such a tasty treat.  I'll share the recipe below.  

And speaking of healthy...if you've considered - or more importantly, if you haven't considered eliminating meat and dairy from your diet, please follow the link below to an article I wrote recently for Technorati about the health benefits of adopting a plant-based, low-fat diet.

Article first published as Once A Carnivore: A Journey To Health Through Veganism on Technorati.

Whole Wheat & Flaxseed Waffles
(made 3 large waffles in my waffle iron)

1 cup whole wheat flour
1/2 cup AP flour
1/4 cup flaxseed meal
2 tbsp. toasted wheat germ
1 tbsp. baking powder
1/2 tsp. kosher salt
2 cups soy milk
1/2 cup unsweetened applesauce
1 tbsp. egg replacer (such as made by Bob's Red Mill) + 3 tbsp. water (whisk until foamy)
Whatever waffle toppings you love

With the works: peanut butter, bananas and toasted walnuts.
Whisk together the flours, flaxseed meal, wheat germ, baking powder and salt in a large bowl.  In a medium-size bowl, whisk together the soy milk, applesauce and egg replacer.  Add to the flour mixture and whisk gently to combine.  Let mixture stand from 15 minutes to up to 2 hours.

When the waffle iron is hot, ladle on enough to almost meet the edges and cook until steam no longer comes out.  You can keep them warm in a 300F oven while you prepare the rest - just place the waffles directly on the oven rack so they stay nice and crispy.

Serve and eat ASAP!  This recipe can also be used to make pancakes.

(I adapted this recipe from one printed in Bon Appetit; they credit the original recipe to Red Stag Supperclub in Minneapolis.)

1 comment:

  1. Hello

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