Here I am, sitting at home, craving something warm and delicious; and with its crispy outside, soft inside, and plethora of topping options, a waffle was just what I wanted. I headed to the kitchen, eager to make the same Belgian waffle recipe I always do.
I began to get out all the ingredients I knew I would need. I had all the dry baking goods out, I had the measuring cups out, I had the waffle maker out, I had almost everything ready to go… until I opened the refrigerator. I searched high and low, but as it turns out, we had absolutely no eggs or butter in our house.
Disappointment from the realization that I wouldn’t be eating waffles anytime soon quickly turned into excitement about the ingredient experimenting and recipe twisting to come. I started researching numerous Belgian waffle recipes and started applying what I knew about baking substitutions to see what I could do with the foods I actually had on hand.
The more time I spent searching, the more I was learning that I was about to have a Vegan breakfast. From there, the quest for a Vegan Belgian waffle with an Ayurvedic twist began. Eventually, I was able to gather a list of ingredients that I was confident would come together really well and so... I did just that.
I combined them, adjusted the measurements here and there, left things out, added things in that weren’t included, and kept at it until it was so tasty I could eat the batter alone.
As it turns out, Vegan meals are incredibly easy to make tasty with the wide scope of culinary and Ayurvedic knowledge in my noggin. I have actually decided to throw my old recipe away! SO MUCH YUM
The Ingredients
Flour – 3 cups
Nutmilk – 3 cups
Applesauce – 1/3 cup
Coconut Oil – 1/3 cup
Baking Powder – 2 tbs
Pure Cane Sugar – 2 tbs
Salt – 1/2 tsp
Ginger – 1/8 tsp
Nutmeg – 1/8 tsp
Cinnamon – 1/8 tsp
Vanilla Extract – 1 tsp
Almond Extract – optional
The Process
Preheat the waffle maker, I usually do it at the highest setting because I’m super impatient and never really saw a difference in the outcome.
Melt the coconut oil by consistently stirring on the stovetop or placing in the microwave for a short period of time. Allow cooling, but not hardening.
Whisk together all dry ingredients (flour, baking powder, stevia, salt, ginger, nutmeg, cinnamon) in a large mixing bowl. While mixing, begin to add the nut milk, applesauce, melted coconut oil, vanilla extract, and almond extract to the dry ingredients one at a time.
Continue to mix until there are no more lumps in the batter.
Grease waffle maker with a coconut oil soaked napkin or coconut cooking spray.
Ladle 1 cup of batter into the maker then shut it.
After 30 seconds or so, lift the lid and check on it. Continue to cook for a crispy brown waffle or remove earlier for a soft one.
Top with nutbutters, maple syrup, honey, or fresh fruit.
To keep waffles warm- preheat oven to 180 degrees and keep them on a rack until ready to serve.
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