These waffles have a complex texture and a complex taste, minus the complex cooking experience. Add in the fact that they’re made with whole wheat flour, heart-healthy nuts, and fresh berries and you’ve got a powerhouse breakfast or a fun breakfast-for-dinner meal.
The Batter:
1 cup whole wheat flour or all-purpose flour, or a combination of both
1⁄2 cup cornmeal (use blue corn- meal for a striking presentation)
1⁄2 teaspoon baking soda
1⁄8 teaspoon salt
2 tablespoons granulated sugar
2 tablespoons oil
1⁄4 cup applesauce
1 1⁄4 cups almond milk
2 tablespoons diced roasted green chilies (optional)
Optional Toppings:
Cashew cream*
Maple syrup with 1⁄8 teaspoon salt
Blackberries
Granola
In a large bowl, mix the dry ingredients (the first five).
Then add in the wet ingredients and chilies (if using, for a U.S. southwestern style) until thoroughly combined.
Heat a waffle iron and spray with oil.
Cook the waffles for 3 to 4 minutes.
Serve immediately with toppings of your choice.
*To make cashew cream (useful in everything from creamy soups to pasta sauces to puddings): Blend 1 cup raw cashews (soaked 3 hours or overnight in hot water and drained) with 1⁄2 cup water in a blender or food processor at high speed. Blend until completely smooth. Drizzle in extra water as needed to reach desired consistency.
Try these flavor varieties:
Vegan sour cream: Mix cashew cream with a squeeze of lemon.
Cashew whipped cream: Combine with 1 teaspoon vanilla extract and 1 to 2 tablespoons maple syrup.
Vegan Alfredo sauce: Add minced garlic, blend, and stir with salt and pepper to taste.
Caesar dressing: Mix with minced garlic and nutritional yeast, lemon juice, and black pepper.
