makes 12 mini or 6 regular waffles
1T ground flaxseeds mixed with 3T water, let
sit 5 minutes
2c flour, whole-wheat pastry flour preferred
1 t salt
1T and 1t baking powder
1½ c almond, rice or coconut milk
vegan butter, divided: 1/3 for recipe, 2/3 for greasing iron
fresh fruit, mint, raw nuts, and real maple
waffle iron, sheet tray, spatula, whisk, 3
small bowls, 2 medium bowls, measuring cups and spoons, cutting board, small
knife, paper towel or pastry brush.
preheat your waffle iron. in a small bowl
combine ground flaxseeds with water and let sit for 5 minutes while you gather
the rest of the ingredients.
in 1 medium bowl, combine all dry
ingredients with a dry whisk. in the center of the dry ingredients, make a hole
in the dry ingredients using the back of your fingers.
melt 1/3c butter and combine in the other
medium bowl with milk and the soaked flax seeds. pour this liquid mixture into
the center of the dry ingredients.
with your whisk, start from the outside of
the liquid circle and slowly begin to incorporate the dry mixture with the
liquid ingredients. the goal is to gently combine the mixture with as little
stirring as possible. the batter will be thick, don’t worry.
use the remaining melted butter and a paper
towel or pastry brush to grease the inside of your waffle iron. pour 1/4c of
batter into griddle each for mini waffles, or 1/2c each for larger waffles.
while the waffles are baking, warm the maple
syrup and set out plates. if you’d like
to delay serving the waffles, preheat your oven to 200 degrees and hold the cooked
waffles until you are ready to serve.
load these waffles with fresh fruit and nuts.
key to the perfect garnish? place the chopped mint on top of the waffles, THEN
add the warm syrup.
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