Natural sweetened, fluffy and vegan waffles. Quick to make and versatile for the perfect vegan breakfast. Equally popular with children. Vegan, gluten free option.
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 8Waffles
Calories 233kcal
Ingredients
FOR THE DOUGH:
250gSpelt flouralternatively a gluten-free flour mixture with ½ tsp guar gum
(Optional) FOR THE STRAWBERRY SAUCEPlace strawberries, maple syrup and lemon juice in a blender and blend to a fine puree. Press through a hair sieve to remove the remaining seeds. Optionally mix up with xanthan gum to thicken the sauce a bit.
45 ml maple syrup, 30 ml Lemon juice, ½ tbspn Xanthan Gum, 250 g Strawberries
FOR THE DOUGH Provide a bowl and first put in all the dry ingredients (flour, baking powder, salt, sugar) in order. Mix with a whisk, coarse lumps have dissolved.
250 g Spelt flour, 1 tbspn Baking powder, ½ tbspn Salt, 60 g Raw cane sugar
Add melted margarine, vegetable milk and, at the very end, the mineral water and continue mixing until a smooth dough is formed. The dough should be slightly more liquid than cake batter.
60 g melted margarine, 100 ml Mineral water, 150 ml Plant milk
Optionally stir in a grated apple.
optionally one grated apple
Grease the waffle iron a little so that the batter does not burn. It can be baked without oil, if the waffle iron has a very good coating.
Using a tablespoon, skim 4 tablespoons of batter (for Belgian waffles) or 2 tablespoons (for classic waffles) and add to the waffle iron. Close and wait until it starts to steam. The waffle is ready when hardly any steam rises. This takes about 4-5 minutes and may vary depending on the thickness of the waffle.
Repeat this step until the batter is completely used up and all the waffles are nicely stacked on top of each other (this keeps them nice and warm).