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!).
Monday, May 16, 2011
These are so delicious! My mama always used to make these and I found the recipe and decided to try to "veganize" them!
So, here's the vegan recipe:
1/3 cup earth balance shortening (or buttery sticks if that's all you have)
1/2 cup organic unrefined sugar
ener-g egg replacer for 1 egg
1 1/2 cups organic all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup non-dairy milk (I used earth balance original soy milk - SO delicious!)
1/2 cup melted earth balance
1/2 cup organic unrefined sugar (combined with spices of your choice: cinnamon, nutmeg, ginger, cardamom...etc!)
Preheat the oven to 350 degrees. Grease the muffin tins (if you're not sure what the easiest thing to use for this is and, like me, you avoid canola oil, spectrum makes an organic coconut oil spray and it's fantastic!).
Put the e.b. shortening, org. sugar, and egg replacer in a mixing bowl. Beat well. Mix together the flour, baking powder, salt, and nutmeg and add to the first mixture. Pour in the non-dairy milk and beat until blended and smooth.
Fill the muffin tins about 2/3 full. Bake about 20 minutes or until lightly golden!
For the topping, have the melted earth balance ready in a bowl that is just large enough to hold one muffin. Have a shallow bowl ready nearby with the combined sugar and spices. As soon as the muffins are done, remove them from the tin and dip them one by one into the melted butter and then roll them in the sugar-spice mixture!