Monday, April 9, 2012

Vegan Whole-Wheat Lemon Poppy Seed Waffles

I've been trying to find a good waffle recipe that tasted good without all the butter and syrup, but usually they end up tasting too much like baking powder. So after several recipes and experiments, I am finally happy with these Lemon Poppy Seed Waffles. They are tasty enough to not need any toppings, they are crunchy and soft at the same time, and they are vegan! Here's what you'll need. In a medium size bowl, mix together:
  • 1/4 cup white sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup whole wheat flour
  • 3/4 cup white flour
In a small bowl, mix together:
  • 1 cup rice milk (or your choice of milk subsitute)
  • 1/4 cup freshly squeezed lemon juice
  • 3 Tbsp melted margarine (Smart Balance Lite is dairy free)
  • 2 Tbsp oil, coconut or canola (I used coconut because it is healthier, but you can definitely taste the coconut in the end result. So if you don't want that, use a more neutral flavored oil.)
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp lemon zest
  • 2 tsp poppy seeds
Combine the wet ingredients with the dry ingredients.
Get your waffle iron nice and hot. Spray with some non-stick spray and cook until the waffles are a nice golden brown. My waffle maker makes 4 waffles at a time and uses about 1/4 cup per waffle.Eat plain or dust with a little bit of powder sugar . . . it's practically a dessert for breakfast!Enjoy :)

No comments:

Post a Comment