Happy 2014, everyone! Instead of black-eyed peas, we started the new year with whole wheat waffles, a recipe from “Vegan Cooking for Carnivores” by Roberto Martin. Don’t worry, you don’t even have to ask—they are sooo freaking good. Highly recommend. I also recommend buying the cookbook if you’re curious about a vegan diet—Roberto is excellent at making a plant-based diet palatable to those who prefer the meatier side of food.
- 1 cup organic whole wheat flour
- 1 cup organic, unbleached, all-purpose flour
- 1 tablespoon, plus 1 teaspoon, baking powder
- 1 tablespoon ground cinnamon
- 1/2 teaspoon kosher salt
- 2 cups nondairy milk (almond, soy or rice. I used Trader Joe’s Organic Unsweetened Soy Milk.)
- 1/4 cup water
- 1 cup organic applesauce
- 5.5 tablespoons vegan butter, melted (I used Earth Balance Natural Buttery Spread, Original.)
- Nonstick cooking spray
- Maple syrup
Step 1: In a medium bowl, combine the flours, baking powder, cinnamon and salt.
Step 2: Stir in the milk, water, applesauce and melted butter until well incorporated.
Step 3: Let the batter rest for about 5 minutes while you preheat the waffle iron.
Step 4: Spray the preheated waffle iron with nonstick spray and cook the waffles according to the manufacturer’s instructions. Serve with maple syrup.
*Makes 8 medium waffles.