Monday, December 10, 2012

Vegan Yeasted Waffles

perfect every time:
Vegan Crispy Yeasted Waffles
Out of the waffle maker and ready to eat. 
Sometimes a simple pancake just won' t do. Sometimes I need my weekend breakfast to feel a little more polished, a little fancier if you will. This is my go to recipe on those days. Its an easy one, but it is sure to impress the hell out of you and anyone lucky enough to be part of your waffle party.
It still manages to impresses me every time I make it.

This is a yeasted batter, creating a waffle that is both incredibly light and at the same time crispy on the outside.  I use a mix of all purpose and whole wheat flours, adding flax which provides a slight nutty flavor. The best thing about these waffles? In addition to tasting amazing, they're pretty damn good for you. This batter can be made the night before and left covered to rise overnight, or can be made the morning of and placed in a warmed oven to rise for 60-90 minutes. If you're a planner, go for the night before. If you're a throwing-it-together-at-the-last-minute kind of cook (like me), the warm oven trick is for you. Each variation is quite easy, it all just comes down to scheduling; they come out perfectly either way.

A little tip: when preparing the waffles, keep your oven or toaster oven on the warm setting and place the finished waffles directly on the grate, in a single layer.
This will keep them crisp until you're ready to eat.

Crispy yeasted waffles with flax seeds.

Vegan Crispy Yeasted Waffles Recipe.
makes 8-10 waffles

1/2c warm water
2c non dairy milk (warmed)
3tsp active dry yeast
1/2tsp ground sea salt
1 1/2tsp organic vegan sugar
1 1/2c all purpose flour
1/2c whole wheat flour
1/2c melted vegan butter

Add to finished batter:
2 flax eggs (2tbsp ground flax seed mixed with 6tbsp hot water)
1tbsp of whole unground flax seeds

Pour the 1/2c of warm water into a medium or large mixing bowl.
Your batter will approximately double in volume during the fermentation process,
so make sure your bowl is big enough. 
Sprinkle the yeast over the surface of the water and
allow to sit for 10 minutes until slightly frothy.
While the yeast proofs, heat 2c of non-dairy milk, on stovetop or in the microwave. 
Melt 1/2c vegan butter.
Once yeast is proofed add milk and melted butter, whisk until combined.
Add in flours, sugar and salt, whisk until you see no lumps.

If letting sit overnight: 
Cover your bowl tightly with plastic wrap or a well fitting lid and
place in a warm, dry area.
Allow to rise for 8 hours.
Batter will increase in volume and appear bubbly when ready.

If preparing the day of:
*If using this method, make sure not to use plastic wrap to cover your bowl;
you don't want it heating in the oven.
Use either a tight fitting lid or aluminum foil with a heavy plate on top.

Pre heat your oven to 275 degrees and allow to warm for 5-8 minutes.
Turn off the oven, place your waffle batter on the middle shelf
Cover your bowl with a tight fitting lid and place inside the warmed oven.
Allow to rise for an hour to hour and a half, or until batter has increased in volume and appears bubbly.

Crispy golden deliciousness.

Once your batter is ready:
Prepare flax eggs by combining 2tbsp of ground flax seeds
with 6tbsp of freshly boiled water.
Whisk to combine and allow to sit for 5 minutes or until thickened and gelatinous.

Add flax egg mixture, whole flax seeds to batter.
Whisk to thoroughly combine.

Pre heat your waffle maker.
For my particular model, a single circular waffle maker,
a half cup of batter makes one waffle.
This recipe will make 8-10 waffles.
Measure out appropriate amount of batter for your waffle maker.

Once waffles are ready place single layered in a warm oven until ready to serve.

Top off with a little  butter and maple syrup and you're ready to go.

Also perfect for vegan chicken and waffles.
C'mon, you know you wanna.
Just add a few Gardein crispy chicken tenders and drizzle with maple syrup.

Vegan chicken and waffles? Yes, I believe I will.

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