If you are looking for a vegan waffles recipe that is also grain free & high in protein, then you are going to love this one.
I used almond flour as the main flour and I mixed it with green banana flour that I enjoyed experimenting with for the first time.
Carob powder is a favorite substitute for chocolate in recipes because it is sweeter than cacao and has numerous benefits on digestion, anti-oxidant activity and also on the feeling of satiation which prevents overeating!
I personally love how carob react in baking goods, waffles and pancakes, I find it acts like a binder especially that we are not using eggs, So when I use carob in my recipes, I don't find it essential to even make vegan eggs using chia or flax.
I came up with this recipe not really sure how it was going to turn out (just like it is the case with all the recipes I create), but I was happily surprised with the result.
First the aroma of these waffles while cooking add a bit of anticipated pleasure and make you a little impatient to dig in.
The texture is crispy on the outside and softer but well cooked on the inside, the waffles are very filling and sweet but not to the point of replacing that sweet maple syrup drizzle on top.
I paired these with some key lime avocado ice cream I have made 2 days ago and OMG the combination is a match made in heaven!
Sprinkled some more cacao nibs, star anise lemon maple syrup and some edible flowers. If you want to summon the pleasure even more, have a cup of matcha latte and then you are in cloud 9 for the rest of the day!
Let's start with the waffles recipe first and then I will share the ice cream one in the next post because it is too good not to share!
Preparation time: 10 minutes
Cooking time: approx 8 minutes for each waffle (or check your waffler instructions)
Ingredients:
Dry ingredients:
1 cup almond flour
1/4 cup carob powder
1/3 green banana flour
1/2 tsp maca powder
pinch of sea salt
Wet ingredients:
3/4 cup unsweetened organic soy milk
2 tbsp maple syrup
1 tsp grapeseed oil
1 tsp vanilla extract
1/4 tsp coconut oil to brush the waffler.
Toppings:
Vegan ice cream
Star anise & lemon infused maple syrup
Cacao nibs
Edible flowers (optional)
Chocolate mint leaves (optional)
Guidance:
Brush your waffle maker with coconut oil and preheat it.
In a medium bow, add the dry ingredients: almond flour, carob powder, banana flour, maca powder & pinch of salt.
Mix well until all the ingredients are well incorporated, make sure there is no clumps of flours left.
Add the wet ingredients and mix well. Batter should be thick and not runny, remember we are using not only gluten free flours but also grain free! If your batter is not thick enough add more almond flour or carob powder by the tablespoon and test one tsp of the batter before you proceed.
Pour approx. 1/2 cup of the waffle batter onto the middle of the waffler and cook accordingly the manufacturer instructions or until desired crispiness, I cook mine for 4 to 5 minutes in each side.
Once cooked, transfer your waffles to a baking rack in a warm oven to keep them crisp and warm. (I set my oven at 150 F just to keep them warm until I am done).
Or if you are serving others, you can just serve right away, top with your favorite ice cream, some chocolate and maple syrup.
To make the star anise infused syrup:
Mix 2 tbsp. maple syrup with zest of 1/2 lemon, 1 tsp lemon juice and 1/8 tsp freshly grated star anise and drizzle on top!
