Saturday, May 21, 2011
I've been getting more into making breakfast foods because the vegan breakfast offerings of Sonoma County...well...let's just say they leave a lot to be desired.
So, I've been making waffles lately and they are just SO YUMMY!
Here's the "veganized" and slightly altered recipe:
1 cup whole wheat pastry flour
1 cup unbleached white flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons granulated coconut palm sugar (or standard sugar)
ener-g egg replacer for 2 eggs
2 cups warm non-dairy milk (i use earth balance soy milk)
1/3 cup melted earth balance shortening
1/3 cup melted earth balance buttery sticks (you can use only the buttery sticks if you don't have the shortening and it should turn out fine)
Put the flour, salt, baking powder, and coconut sugar in a mixing bowl and stir with a fork until blended.
Make your egg-replacer eggs in a separate bowl. Stir in the milk. Combine with the flour mixture until mixed. Add the melted e.b. shortening and e.b. buttery sticks and beat until blended (the shortening and butter will melt at different rates...this is normal - don't worry about it!).
Grease your waffle iron using Spectrum Coconut Oil spray (or another oil spray of your choice).
Pour about 1/2 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp! Serve hot (and with earth balance and maple syrup on top!).