Waffles. What could be a more delightful treat to eat for Sunday breakfast than a leisurely meal of waffles with seasonal fresh fruit, spoonfuls of cool coconut yogurt, warm toasted nuts and drizzles of maple syrup that would transform these vegan waffles into a delicious culinary experience. If you’re lucky enough to have leftovers, freeze them in bags, perfect for a rush-out-the-door breakfast as they only need a minute to toast and a swipe of your favourite spread.
Three ingredients make these vegan waffles special: oats for their many amazing health benefits (see below), aquafaba to create the crispiest waffle you’ve ever tasted and apple cider vinegar that subtly adds the wow factor to the waffle’s flavour. Note that it is wiser to mill the linseeds (flax seeds) in a clean blender to a meal consistency as linseed meal acts as an egg replacement and when freshly ground it binds the waffles better than bought pre-ground linseed. It’s also necessary to let the finished mixture rest for about 5 minutes before use, as it thickens the batter to the desired consistency. If you wish to eat waffles during the week without the bother of making a batch, freeze a few in zip locked bags, as frozen waffles taste almost as good toasted for a few minutes.
· Oats are a low calorie food; a cup is only 130 calories. It also stays in your stomach longer, making you feel full longer, so you’ll have less hunger and cravings.
· Oats provides high levels of fibre, low levels of fat and high levels of protein as it has one of the highest protein levels of any grain.
· Oats stabilise blood sugar, reduce risk of diabetes and contain lignans that protect against heart disease and cancer. Unique antioxidants in oatmeal called avenanthramides, help reduce the risk of cardiovascular disease.
CRISPY OAT WAFFLES
V, RSF, DF, GF option
¼ cup aquafaba (chickpea water)
1¾ cups almond milk
¼ cup coconut oil, melted
2-3 tablespoons rice malt syrup
1 teaspoon vanilla extract
1 cup buckwheat flour
¾ cup brown rice flour
½ cup GF rolled oats
1 tablespoon chia seed, milled in blender
1 teaspoon ground cinnamon
1½ teaspoon baking powder
pinch of sea salt
1 teaspoon apple cider vinegar
Whip the chickpea water about 5 minutes until peaks form. Combine almond milk, coconut oil, rice malt syrup and vanilla extract in a small bowl and whisk. Add flours, oats, milled chia seed, ground cinnamon, baking powder and sea salt to a large mixing bowl and stir to combine. Add the wet ingredients to the dry ingredients and whisk until combined. Gently stir in apple cider vinegar. Fold in whipped aquafaba. Set batter aside while your waffle iron heats. When the waffle iron is hot, brush with oil and pour on sufficient batter, about ¼ cup. Cook until slightly brown. As you make the other waffles, keep the cooked waffles warm in a moderately heated oven arranged in a single layer for crispness. Serve with toppings you prefer, like fresh fruit, fruit compote, coconut yogurt and maple syrup. Leftovers can be frozen in zip bags, kept up to 3 weeks and reheated in a toaster.