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From:	Bryanna (NewVeggies.vegsource.com)
Subject:	Re: Waffles
Date:	April 29, 2008 at 12:17 pm PST

In Reply to: Re: Waffles posted by Erin M on April 29, 2008 at 8:37 am:

That should be enough. But 2 T. baking powder is WAY too much for 1 cup flour! 1 teaspoon would be more like it!

Here's one of our favorite recipes:

BRYANNA'S LIGHT, CRISP VEGAN "BUTTERMILK" WAFFLES
Makes 15 four-inch waffles

VEGAN "BUTTERMILK"
2 T. lemon juice or white vinegar PLUS soymilk (or nut milk) to make 3 c.

VEGAN "EGGS"
3/4 c. water
3 T. EnerG egg replacer or Orgran No-Egg (if possible-- though I did try this with Celimix, which doesn't get at all stiff, just fluffy, but the waffles still worked!)
3 T. golden flax seed, ground to a powder in a dry coffee/spice grinder
3 T. vegan sugar

DRY MIX (whisk together in a dry bowl)
1 and 1/4 c. whole wheat pastry flour
1 c. unbleached white flour
1/2 c. corn flour (finely-ground cornmeal—you can do this in a spice grinder if you can’t find corn flour)
1/4 c. brown rice flour
1 and 1/2 tsp. baking powder
1 and 1/2 tsp. salt
3/4 tsp. baking soda (press through a fine tea strainer to eliminate lumps)

WET MIX
Vegan "Buttermilk" (above)
1 T. soy or rice protein powder
1/3 c. oil
1/2 T. vanilla

1.) Put your waffle iron on to heat (nonstick waffle grids are best).

2.) Mix the "buttermilk" ingredients and set aside.

3.) For the "eggs", beat the water and egg replacer in a stand mixer for 7-10 minutes, or until almost stiff like beaten egg whites.

4.) WHILE THIS IS MIXING, YOU CAN MIX TOGETHER THE DRY INGREDIENTS, GRIND THE FLAXSEED, AND ASSEMBLE THE OTHER INGREDIENTS.

5.) When the mixture is almost stiff, add the ground flaxseed and sugar and beat for a minute.

6.) Mix the "buttermilk", soy protein powder, oil and vanilla (I do this with a hand immersion blender to get the soy protein mixed up well, but a whisk will work, too).

7.) Whisk the Wet Mix into the Dry Mix just until mixed. Scoop the "egg" mixture over this and fold in with a spatula, using an over and under motion until you can no longer see the "egg" mixture.

8.) Spray the waffle iron with oil from a pump sprayer each time you make a waffle (top and bottom). For two 4" waffles, I use a heaping 1/3 c. of batter for each one and spread it out evenly. Bake 5-7 minutes. They should be golden and crispy. Loosen gently and lift the waffles out with a fork. serve hot immediately, or place in a 200 degree F. oven on a rack to keep warm and crisp until needed. Freeze leftover (cooled) waffles and toast them for a quick breakfast or snack!

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