Obruan3366

Whole-Grain, Vegan Waffles, Angela's version, made 9-12-26

Ingredients
4 c. whole wheat flour
1/4 c. dark brown sugar
2 T. baking soda
1 t. salt
3 1/2 c. vegan buttermilk (3 1/4 c. almond milk + 1/4 c. apple cider vinegar; meld for 10 min.)
1/4 c. ground, flax seeds + 3/4 c. water (soak for 10 min.)
1 banana, mashed
1/4 c. molasses
1/2 c. coconut oil (room temp.)
2 t. vanilla extract

Instructions
1.  In a larger mixing bowl, combine dry ingredients with a whisk, coaxing out obvious lumps.
2.  In another larger (and pourable) bowl or vessel, mix together the wet ingredients.
3.  Pour the wet ingredients into the dry ones, blending gently, just until combined (so as not to activate the gluten, making the waffles more chewy).
4.  Set batter aside, while the waffle iron heats up.
5.  Ladle the batter onto the ready iron.
6.  When iron signals completion, immediately remove the waffles (keeping the cooking time minimal).
7.  Place waffles onto a cooling rack, briefly allowing some of the hot steam to come off and the surface to crisp.  This takes seconds, verses minutes.
8.  Enjoy with your preferred toppings! :-P

https://ofdonkeysanddhokla.com/easy-vegan-brownies-whole-wheat/

https://holycowvegan.net/fat-free-brownies/

Whole-Grain, Vegan Waffles 01-21-26, made another 4 cup recipe 4-24-26

https://thestayathomechef.com/waffle-recipe/
https://cysoda.com/article/how-to-make-homemade-waffles-using-vinegar-and-baking-soda
    amazing detail this article!

4c whole wheat flour
3.25c unsweetened vanilla almond milk
3.5T apple cider vinegar
3.5t baking soda
1/2t salt
1/4c brown sugar
1/4c blackstrap
4T flax meal + 10T water (equiv. to 4 large eggs)
2t vanilla
7oz coconut oil (1/2 container from keyfood)
    try 1 ripe banana + 1/2c coconut oil to minimize oil consumption
        although keep in mind we went to 1 cup coconut oil to prevent sticking, so...

when we substituting heavy cream for some of the almond milk to finish it before it spoiled
    this made the waffles extra light & crispy plus our tummies noticed very much the extra fat

the batter was a little wetter than we wanted so it overflowed the iron at some points
    plus this made them thinner because the iron sunk into them deeper and they took longer to cook

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