writer: emma ranne
picture: emma ranne
This is what resulted from a rainy Wednesday, when two of my friends came over (the other one carrying a waffle iron),to experiment with vegan waffle recipes. We went full out with colors and spices and soon these three pretty delicious flavors of vegan, easy and on top of all gluten free waffles were born. Anyone up for matcha green, spicy turmeric or sweet beetroot waffles?
(MAXES ABOUT 9 WAFFLES,
3 OF EACH FLAVOUR)
- 3,5dl gluten free oat flour
- 2,5dl to 3dl plant based milk (I used oat milk)
- 2 tbsp chia seeds + 4 tbsp water
let soak for about 5min so it becomes jelly
- 2 tbsp maple syrup
agave would work too!
- 2 tsp baking powder
- a sprinkle of salt
- 1 tbsp coconut oil
(+extra for baking)
- 1,5 tbsp matcha powder
- 1 tsp turmeric + cinnamon + cardamom
- 0,5 dl beetroot juice
(we used a cold pressed one)
- Mix all the drive ingredients together in a bowl (except for the matcha, turmeric, cinnamon and cardamom. We'll use those later after dividing the waffle mix in 3 batches)
- Divide the mix of drie ingredients in 3 batches of 1dl+ about 1 tbsp.
- Add the matcha to your flour mix for the green waffles, and the turmeric+cinnamon+cardamom to your flour mix for the yellow ones
- Mix 1dl plant milk to the matcha waffle and turmeric waffle mixes, for the beetroot waffles we will replace 0,5dl with the beet root juice (so mix in 0,5dl milk + 0,5dl juice)
- Melt the coconut oil, mix it with the chia ''egg'' and maple syrup and divide this mix over the waffle mixes.
- Let rest for about 5 min. Meanwhile you can heat up the waffle iron, set the table and take care of the toppings.
- Bake the waffles with the waffle Iron until they turn crispy. Use some coconut oil (or other oil of choice, you won't need much) to make sure the waffles don't stick to the iron.
- Serve with for example berries, fruit, coconut flakes, and vegan vanilla sauce (the one from Oatly was very nice with these!)